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Traditional Heritage
Moor Kulambu
Ingredients
- 2 cups winter melon, cubed
- 1 coyote, cubed
- ¼ teaspoon turmeric powder
- 8 curry leaves
- ½ cup grated coconut
- 2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon raw rice
- 2 green chilies
- ½ inch ginger
- 1 cup thick curd or ½ cup sour cream
- Salt to taste
- 2 tablespoon oil
- Asafetida
Directions
- If using frozen grated coconut, soak it in little hot water for 15 minutes.
- Grind coconut, turmeric powder, 1 teaspoon cumin seed, ½ teaspoon mustard seed, rice, chilies and ginger.
- In a sauce pan, add oil, 1 teaspoon cumin seed and asafetida. Let it sputter.
- Add winter melon and coyote, roast for 5 minutes.
- Add the ground mixture and salt.
- Ensure there is enough water for the vegetables to cook. Keep stirring.
- Add curd when the Kulambu is at room temperature.
- Garnish with roasted curry leaves.
