Snake gourd curd curry

SNAKE GOURD CURD CURRY

It is a buttermilk based curry which is made using cooked vegetable & spicy coconut paste.

It is famously known as “Majjige huli” in Karnataka,”Mor Kuzhambu” in Tamilnadu , ” Pulissery / moru kootan ” in Kerala and “Majjiga pulusu” in Andra Pradesh. Or in simple words a coconut – yoghurt based mild tasting curry, a close cousin of North Indian kadi.

Simple and quick to make and great to taste. A handy dish to empty off the leftover sour curd / buttermilk.

Few of the vegetables that are commonly used in making this curry are – Sambar cucumber, Ash gourd ,Bottle gourd, Chayote squash, Potato, Yam ,Raw banana, Okra, Tindora, etc

INGREDIENTS

• 2 cup snake gourd chopped
• 1 cup curd ( it should be little sour)
• 3 or 4 Green chillies
• 1 tsp Rice flour
• ½ cup Grated coconut
• ½ tsp mustard seeds
• ½ tsp Jeera /Cumin
• 2 or 3 tsp  Oil / Ghee / coconut oil
• 2 strings Curry leaves
• Salt to taste

PREPARATION

1. Scrape off the white part with a knife .Slit into 2 and scoop off the seeds . Chop into small pieces . I chopped it finely to reduce cooking time .
2. Add little water + salt and cook the vegetable until soft.
3. Grind green chilli + rice flour + green chilli into fine paste by adding ¼ cup water .
4. Whisk the curd well .

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=j_85SYMfYSk

METHOD

Once the vege is cooked ,add the coconut paste and mix well.

Cook for 2 mins .

Off the flame and allow to cool .

Once it cools add the curd and mix well

Don’t add the curd when hot else it will curdle .

Heat oil in a pan .

Add mustard seeds and let it crackle .

Add curry leaves and red chilli and give a mix.

Pour the tempering over the curd curry and mix .

Serve hot with rice and any side accompaniments.

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