There are some things etched in memory forever. I have quite some. They have become as old as I am, but far more beautiful and vivid. I treasure them the most. My first building blocks with alphabets, my first books, walks to pre-school holding my Mom's hands, snacks which I often had after school, eating Ammamma's (father's mother) kumbalanga moru curry, chicken neck curry...
She is one person who was very close to me. Sadly not with us anymore. She had many medical problems and nobody thought she will survive all these years. The unbelievable part is she lived to see my Abbey.
On Sundays, ammamma's kitchen is not complete without this kumbalanga moru curry. Love you Ammamma.
Kumbalanga/winter melon - 1.5 cups
Curd - 2.5 cups + water to make it runny
Ginger - 1 inch piece
Green chillies, slit - 2
Grated coconut - 1 cup
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Shallots - 3 nos
Dry red chillies - 2
Fenugreek - 1/4 tsp
Cook kumbalanga with green chillies, salt, and water. Grind grated coconut, cumin seeds, and turmeric powder. Pour the ground mixture to the cooked kumbalanga. Cook in low flame. Beat the yogurt and add this to the above curry. When everything is hot, but yogurt is not boiling, remove from heat and keep aside.
Heat oil in a pan, allow mustard seeds to crackle along with fenugreek, dry red chillies. Saute ginger, shallots and curry leaves. Now pour this over the curry. Serve hot with rice and beef curry.