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Ash Gourd Yogurt Curry
Method
This is the Karnataka version of Tamilnadu Moru Kuzhambu
- Soak Bengal gram dal in water for 1 hour.
- Cook the gourd with salt and turmeric powder, with 1 cup of water.
- Mix chick peas flour with little water and add to the gourd. Simmer for 3-4 minutes.
- Meanwhile, grind all the ingredients from dry coconut to pepper corns to a paste.
- Add to the gourd and simmer for 3 more minutes.
- Beat the curds till smooth and add to the curry.
- Cook stiring on high heat till begins to boil.
- Remove from fire and garnish with coriander leaves.
- Serve hot with steamed rice.
This is the Karnataka version of Tamilnadu Moru Kuzhambu
Ingredients:
2 cup - ash gourd, peeled and cut into cubes
½ cup - dry coconut (copra), grated
3 tbsp - bengal gram dal
6 to 8 - dry red chillies
¼ tsp - turmeric powder
3 tbsp - chick peas flour (besan)
1 tbsp - coriander seeds
1 tsp - cumin seeds
½ tsp - black pepper corn
salt to taste
2 cup - ash gourd, peeled and cut into cubes
½ cup - dry coconut (copra), grated
3 tbsp - bengal gram dal
6 to 8 - dry red chillies
¼ tsp - turmeric powder
3 tbsp - chick peas flour (besan)
1 tbsp - coriander seeds
1 tsp - cumin seeds
½ tsp - black pepper corn
salt to taste
For Seasoning:
2 cup - curds
1 - dry red chilli, broken into pieces
1 tbsp - oil or ghee
1 tsp - mustard seeds
2 tsp - black gram(urad) dal
coriander to garnish
RECIPES BY CHANDRI BHAT
