Ingredients:

• Stage 1:
• Lauki – 200 grams
• Water – 400 ml
• Salt – to taste
• Stage 2:
• Mooru Kumbalanga Curry
• Low Fat Yoghurt – 500 ml
• Lukewarm Water – 200 ml
• Turmeric – ¼ tsp
• Red Chilli powder – a pinch
• Salt – to taste
• To Grind:
• Desiccated Coconut – 1/3 cup
• Green chillies – 2 nos
• Shallots – 1
• Boiling Water – 100ml
• Tempering:
• Oil – 1 tbsp
• Mustard Seeds – ¼ tsp
• Curry leaves – 2 sprigs
• Dried red chilli – 3 nos
• Shallots – 3 nos

Method:

1. Peel, wash, de-seed and cut the melon into 1X1 inch cubes.
2. Peel, wash and slice the shallots finely.
3. Taken all ingredients under ‘to grind‘, leave it to cool. (Adding the boiling water, helps soften and it gets absorbed by the coconut). Grind to a smooth paste.
4. Mix all ingredients under Stage 2 and leave it aside till needed.
5. Take all ingredients under Stage 1 and bring to boil. Simmer on medium flame for about 20 minutes till almost all water is absorbed.
6. In a non-stick kadai, heat Oil. Add Mustard Seeds and allow to splutter.
7. Add Curry Leaves and broken dried Red Chilli, stir for 30 seconds till the curry leaves curl.
8. Add shallots and sauté for 3-4 minutes.
9. Add the coconut ground paste and cook for 3 minutes.
10. Add the cooked melon cubes, mix well.
11. Reduce flame to low, pour in the yoghurt mix and stir constantly.
12. Allow to warm for about 2-3 minutes, while constantly stirring. Remove from flame and transfer immediately to a serving bowl, because the heat from the pan is enough to curdle the yoghurt.