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
- 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
- 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
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Fenugreek seeds - ¼ tsp
- Curry leaves - few
- 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.
- 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.