INGREDIENTS

• Vellari/ Kumbalanga ( Cucumber/ Ash Gourd) : 1 Cup
• Green Chilly : 4-5 Nos
• Grated Coconut : 1/2 cup
• Cumin seeds : 1/4th teaspoon
• Curry leaves : 1 Sprig
• Shallots : 5 Nos
• Garlic : 1 Pod(Optional)
• Fenugreek (Seed/ Powder) : 1/4th teaspoon
• Turmeric Powder : 1/4 teaspoon
• Salt
• Beaten Curd : 1.5-2 Cups
• Mustard seeds : 1/4 teaspoon
• Dried Red Chilly : 3 Nos

METHOD

1. Peel off the skin and remove the seeds of Vellari/ Kumbalanga and cut them into medium sized cubes.
2. Boil the pieces along with 3 slit green chilly in cooker for 3 whistles with little water. You can add turmeric powder and salt also while cooking the vegetable.
3. Grind coconut, green chilly, 1 shallot, 1 pod of garlic, cumin seeds and 3 curry leaves to a fine paste.
4. When the vegetable is cooked properly, transfer it to a cooking pot and mix it with the coconut paste.
5. Add desired amount of salt and mix it continuously without a break.
6. When the curry comes to a boil, add fenugreek powder.( If you don’t have powder, pls leave this step and we will add fenugreek seeds while seasoning)
7. Add beaten curd slowly and stir the curry continuously.
8. After adding curd, you don’t have to boil the curry, let it get warm and then switch of the flame.
9. For seasoning, put a small pan on fire. Add coconut oil and when it gets heted up, add mustard seeds and fenugreek seeds. Let it splutter completely. Add dried red chilly, curry leaves and few sliced pieces of shallots.
10. Pour the seasoning on top the curry and mix it well. Tasty Nadan Moru curry is ready!
11. ENJOY YOUR LUNCH!!!