Kumbalanga Moru Kuttan

A regular curry that could be found in any part of kerala... Its usaully poured over hot steamed rice and the best combination of this curry is a dry chilli fried for vegetarians and fish fry for non veggies.
So I know many of you is familiar with it... but still being a keralite I'm posting this for my non keralite visitors.

You can use ash guard and yam to make this curry.

Ingredients:

1. Ash guard skin removed and chopped in a on inch long peice  --  2 cups
2. Yam  skin removed and chopped in square pices  --  1 cup
3. Turmeric Powder  --  1 tsp
4. Coconut grated  --  1 cup
5. Sour Beaten Curd  --  1 cup
6. Jeera/Cumin Seed  --  1 tsp
7. Green Chillies  --  2
8. Red Chilly Powder  --  1/2 tsp
9. Salt to taste.

For tempering

1. Oil preferably coconut oil  --  1 tablespoon
2. Mustard Seeds  --  1 tsp
3. Methi Seeds  --  1/2 tsp
4. Whole dried Red Chillies  --  2 
5. Curry Leaves

Method:

• In a deep vessel or (sauce pan you can say) put the chopped yam and ash guard along with about 1 glass of water. Mix in turmeric, red chilly powder and put it over flame to cook.
• Once the yam is cooked well add salt and let the vegetables cook for another 5 minutes.
• Note that always add salt only after the yam is cooked or else the yam will not cook fast.
• By the time the veggies are cooking grind together coconut, green chillies and cumin seeds into fine paste.
• Next beat the curd nicely and add little water you can even use a little thick sour buttermilk.
• After your veggies are done add the coconut paste and let it cook for some more time.
• Switch off the flame and then add the beaten curd to the curry.
• Stir in continuously and do not let the curd curdle.
• Now adjust salt and the curry must in quite a thick pouring consistency any how if you want it to be more thinner add hot water or a little thin buttermilk to it.
• For tempering in a small kadai heat some oil. Crackle mustard seeds, add methi seeds and let it become brown in color. Now add the whole red chillies breaking it into halves and at last add the curry leaves.
• Pour this hot sizzling tempering into the beautiful yellowish curry and serve it with steamed hot rice.
• This curry will not get spoiled you can refrigerate it and use next day.