Kerala Moru Curry (Kalan) With Winter Melon

Ingredients

• Winter melon - 250 g
• Green chilies - 3 whole
• Grated coconut - 1/2 cup
• Thick curd - 1 cup
• Cumin seeds - 1/4 tsp
• Red chili powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Dried red chilies - 2 whole
• Fenugreek seeds - 1/4 tsp
• Curry leaves
• Salt to taste
• Oil

Instructions

1. 1Chop the winter melon into medium pieces so the pieces cook evenly.
2. 2Put the pieces in a saucepan, add a little water along with turmeric powder, red chili powder, and salt, and cook until the melon is tender.
3. 3While the melon cooks, grind the grated coconut with cumin seeds, curry leaves, and green chilies to a fine paste.
4. 4Beat the thick curd until smooth, reduce the heat under the cooked melon, and stir in the beaten curd, mixing gently to avoid curdling.
5. 5When the curry thickens, add the coconut paste, bring the mixture to a boil, boil for 2-3 mins, and then remove from the heat.
6. 6Heat a little oil in a small pan, splutter the mustard seeds, dried red chilies, and fenugreek seeds, and pour this tempering over the curry for a fragrant finish.
7. 7Garnish with a few extra curry leaves and serve warm. Optional: serve with brown rice for a classic pairing.