Thenga Aracha Moru Curry/ Manja Curry | Kerala Moru Curry with Coconut
Servings 3
Ingredients
- 1 medium sized bottlegourd peeled and chopped
- 1 cup water
- 1/4 tsp turmeric
- 3 green chillies slit
- 1/4 cup yogurt
- 1/4 cup coconut grated
- 1/4 tsp fennel seeds
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- Salt to taste
Instructions
- Pressure cook the bottlegourd with water, turmeric and chillies for a whistle.
- Grind the yogurt and coconut with the fennel seeds into a smooth paste, without any bites.
- Heat a "chatti" (earthern pot). Pour in the coconut oil.
- Once it heats splutter the mustard seeds and then add the curry leaves. Saute for a few seconds.
- Add in the cooked bottlegourd and the paste and give it a nice mix.
- Adjust salt and simmer for 5 minutes. Switch off and serve warm with rice and pickle!
Notes
You can replace the bottlegourd with any mild, tasteless vegetable, like snakegourd and likes. The taste goes well with all those vegetables.