Elavanka Moru curry/Ash gourd curd curry

Elavanka/Ash gourd                          small piece(1/4 kg)

Curd                                                   2 cup

Coconut                                             3 tsp

Geerakam/cumin seeds                      ¼ tsp

Ginger                                                ¼ tsp

Garlic                                                 1 clove

Turmeric powder                               ½ tsp

Uluva/fenugreek                            ½ tsp

Kaduku/mustard seeds                       ½ tsp

Curry leaves                                       few

Small onion                                        2 nos

Dried red chilly                                  1 nos

Oil

Method:

First wash, peel and remove the seeds of elavanka and then chop it to small to medium sized pieces.

Then cook chopped elavanka, green chillies and curry leaves by adding enough salt and ½ cup of water for about 15 minutes.

Beat curd and set aside. Grind the grated coconut, garlic, ginger, geerakam, turmeric powder, to a fine paste.

Then add this ground coconut paste to the cooked elavanka. Then cook it in low flame for about 5 minutes add the beaten yoghurt.

Add water to desired consistency and keep stirring under low heat with a wooden spoon. Do not boil.

When it begins to boil immediately remove the flame and continue to stir adding salt to taste.

Heat oil in a pan, add fenugreek and mustard seeds, when it crackles, add small onions, curry leaves, dried red chilly and fry for less than a minute.

Let this cool for a bit and then pour on top of the moru curry.