How to make Kerala style Kumbalanga Moru curry / Kumbalanga Pulissery
Learn another traditional Kerala curry recipe. This Kumbalanga Moru curry / Kumbalanga pulissery is a tasty curry which can even be stored for 2-3 days
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Ingredients
- Raw plantain : Medium sized (1/2 piece)
- Winter melon / Kumbalanga : Sliced into 2 inch squares (100gm)
- Green chilly :4 nos
- Turmeric powder : 1/4 tsp
- Grated coconut : 2 cups
- Blended curd : 2 cups
- Cumin seeds : 2 pinch
- Coconut oil : 2 table spoon
- Mustard : 1 tsp
- Curry leaves : 1 sprig
- Small onion / shallots : 2nos
- Turmeric Powder - 1/2 tsp
- Water : 2cup
- Salt : as needed
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