Mor Kuzhambu is apt to make on summer when you don't want to spend more time on kitchen. It's a South Indian Kuzhambu made with curd/yogurt.This recipe is from my Amma's kitchen and she used to make this Kuzhambu at least once a week. It goes well with rice and any poriyal. Sometimes I used to have this with Idli or Dosa too.
Mor Kuzhambu Recipe | Poosanikkai Mor Kuzhambu | Kuzhambu Recipes
Quick Kuzhambu made with buttermilk.
Calories
Ingredients
- Ash gourd - 1 cup peeled and cubed
- Curd - 2 cups
- Turmeric powder - ¼ tsp
- Hing - a generous pinch
- Salt - as required
- Corainder leaves - 1 tbsp
To Grind
- Coconut - 2 tbsp
- Roasted Gram dhal - 1 tbsp
- Green chillies - 3 nos
- Small onions - 3
- Cumin seeds - ¼ tsp
- Ginger - ½ inch piece
- Garlic - 2 small cloves
To Temper
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Fenugreek seeds - ¼ tsp
- Curry leaves - few
Instructions
Preparation
- Wash the ash gourd well. Peel the skin and chop them to medium sized cubes. Boil the ash gourd cubes in water for ten minutes or until cooked.
- Grind coconut, gram dal, onions, green chilli, cuminf seeds, ginger and garlic to a fine paste with little water. Keep it aside.
- Beat the curd well in a vessel. Add turmeric powder, hing and salt to it and mix well. Then add the grounded coconut paste and cooked ash gourd to the mix. Add little water if required. Set aside.
- Heat a tadka pan, add the items to temper. Once mustard cracks and urad dal and fenugreek turns brown, add curry leaves.
Method
- Heat the curd mix in a vessel in medium flame. Switch off the flame when the Kuzhambu is about to boil. This may take two minutes. Don't boil the Kuzhambu more than that.
- After switching off the flame, add tempered items and Corainder leaves. Mix it well.
Nutrition
Serving: 3g
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Preparation :
1. Wash the ash gourd well. Peel the skin and chop them to medium sized cubes. Boil the ash gourd cubes in water for ten minutes or until cooked.
2. Grind coconut, gram dal, onions, green chilli, cuminf seeds, ginger and garlic to a fine paste with little water. Keep it aside.
3. Beat the curd well in a vessel. Add turmeric powder, hing and salt to it and mix well. Then add the grounded coconut paste and cooked ash gourd to the mix. Add little water if required. Set aside.
4. Heat a tadka pan, add the items to temper. Once mustard cracks and urad dal and fenugreek turns brown, add curry leaves.
Procedure :
1. Heat the curd mix in a vessel in medium flame. Switch off the flame when the Kuzhambu is about to boil. This may take two minutes. Don't boil the Kuzhambu more than that.
2. After switching off the flame, add tempered items and Corainder leaves. Mix it well.
Serve it with steamed rice and any stir fry of your choice! Tastes yum!
Notes:
1. Mor Kuzhambu can be made with chow chow, ladies finger and medhu vadai other than ash gourd.
2. The Kuzhambu shouldn't be boiled too much. That is the key to make best mor Kuzhambu.
3. Use the curd sour or sour less according to yur taste buds.
ulagammal loga
Love this kulambu..tastes best with vadai..