Vellari Moru Curry

A simple yet tasty dish, Vellari Moru Curry can be made in a jiffy.
 
Ingredients
1 cup vellari/winter melon (cleaned and cubed)
3 green chillies
1/2 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1 cup water
1 cup sour curd (beaten)
Salt to taste

To Grind Together
½ cup coconut (grated)
2 garlic cloves
¼ teaspoon cumin seeds

 
For Seasoning
½ teaspoon mustard seeds
2-3 dried red chillies
2 shallots (sliced)
A stalk of curry leaves
A pinch of red chilli powder
1 teaspoon coconut oil

How To
Boil vellari, salt, turmeric powder, chilli powder, curry leaves and green chillies in 1 cup water until vellari cubes are soft to touch and water has almost dried up. While the vellari is cooking, grind together grated coconut, cumin and garlic with 1/4 cup water. Add this ground coconut mix to vellari and let it boil on medium flame for 3-5 minutes.

Add beaten curd to the vellari coconut mix and stir continuously until steam starts to come through the spatula. The key is to not let this mix boil after the addition of beaten curd. Remove from fire and keep aside.

In a separate pan, heat coconut oil and splutter mustard seeds. Add sliced shallots, dried red chillies and curry leaves and sauté until golden brown. Add a pinch of red chilli powder and mix thoroughly before removing from fire. Pour this seasoning onto the curry. Serve vellari moru curry with boiled red rice.

Source: Mom
Notes: For beaten curd, add 1/4 to 1/2 cup water to 1 cup curd and whisk thoroughly until blended well. The amount of water to use depends on the consistency of the moru you prefer.