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Yogurt/Moru /kadhi with Kumblanga/Winter melon
Prep Time
10 mins
Cook Time
20 mins
  • 2 cups kumblanga / winter melon skin removed and cut into cubes of 1 inches
  • 4 green chillies slit
  • 2 sprig curry leaves
  • 1 teaspoon salt
  • 2 big garlic cloves crushed or sliced
  • 1/2 teaspoon turmeric powder
  • 1/4 cup water
PART 2: (To grind)
  • 1/4 cup fresh or frozen grated coconut
  • 1 clove garlic
  • 1 teaspoon cumin
  • 1 tablespoon water or more as needed
PART 3: (Assembling)
  • 2 cups yogurt + 1/2 cup water (Please refer notes)
  • salt to taste
  • 1 tablespoon oil
  • 1/4 teaspoon turmeric powder
PART 4: (Final Tadka / Seasoning) (Check notes for simple tadka)
  • 1 tablespoon oil Coconut oil is used traditionally
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 garlic cut finely length wise
  • 1/2 tablespoon ginger finely cut length wise(Juveline)
  • 1 sprig curry leaves
  • 3 dried red chillies
  • 1 teaspoon red chilly powder / paprika
  1. Mix all the ingredients in part 1 and cook on high for 5 minutes, then turn the heat to medium, cover and cook till the melon is soft and changes color. (If there is excess liquid, remove the lid and turn the heat up for it to evaporate, taking care that it doesn't burn).
  1. Grind all the ingredients of part 2 to slightly coarse paste. Use water only as needed.
  1. Mix yogurt and water well in a mixer, food processor or with a whisk to get rid of any lumps. Add salt as per your taste and sourness of the yogurt.
  2. Heat oil in a pan on medium high heat. Add the paste from Part 2 to the oil and sauté it till the mixture cooks. To this add turmeric and the cooked vegetables from Part 1, mix well. Reduce the heat to low and then pour the yogurt. (The most important step is not to let the yogurt simmer or boil or else the curry will curdle. At this stage do not leave the curry unattended.)
  3. Keep stirring on low till the curry warms up, turn of the heat and remove the pan from the heat and keep aside. Transfer into a serving bowl.
PART 4: Seasoning
  1. Heat oil in a pan. Add mustard seeds. Once that cracks, add fenugreek seeds + garlic and ginger. Once this cooks, add curry leaves + red chillies. Turn off the heat and add chilly powder/paprika. Pour this over the curry.
Recipe Notes

Yogurt: I used medium consistency yogurt, so added 1/2 cup of water to dilute it. The yogurt should be neither too thick not too runny. This recipe is for 2 and 1/2 cups of buttermilk.

To give a simple tadka/seasoning, using only mustard, curry leaves, red chillies and chilly powder.

You can also add the seasoning to oil before adding coconut paste. But if you want the looks, especially when you are having guest over, add the seasoning in the end.