Ingredients:

2 cups kumbalanga / ash gourd
1/2 tsp + 1/4 tsp turmeric powder
1 1/2 cup yogurt
3/4 cup grated coconut
2 green chillies
2 shallots
1/2 tsp cumin seeds
small piece ginger
1 tbsp toor dal, soaked in little water
salt to taste
1 tsp mustard seeds
3 shallots, sliced
2-3 dry red chillies
1 sprig curry leaves
1/4 tsp asafoetida powder
1 1/2 tbsp coconut oil

Preparation:

1. Peel and chop kumbalanga into small cubes.
2. Beat well the yogurt using a whisk adding about 1/2 cup of water and keep it aside.
3. Grind grated coconut with cumin seeds, green chillies, 2 shallots, 1/4 tsp turmeric powder, ginger and soaked toor dal to a paste. Keep it aside.
4. In a pan, add the kumbalanga pieces and cook it adding 1/2 tsp turmeric powder, salt and 2 cups of water at medium flame.
5. Then reduce the flame to low and add ground coconut paste and mix well. Adjust the salt and mix at low flame for 5 minutes till the raw taste is completely gone.
6. Switch off the flame and when it cools, add beaten yogurt and mix well.
7. Heat coconut oil in a pan and splutter mustard seeds. Add 3 sliced shallots, dry red chillies and curry leaves and fry till shallots turn brown. Add asafoetida powder and mix well.
8. Add this seasoning to the mor kulambu and mix well. Serve with rice…

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