Mor Kuzhambu Recipe

Time and servings

Prep time	30 min
Cook time	15 min
Total time	45 min
Serves	4 servings

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Ingredients

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for masala paste:

• 1 tsp toor dal
• 1 tsp cumin seeds / jeera
• ½ tsp raw rice
• 2 tsp coriander seeds / dhaniya seeds
• ½ cup water (to soak)
• ½ cup coconut (fresh / desiccated)
• 3 green chillis

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for mor kuzhambu:

• 1½ cup pumpkin / ash gourd / vellai poosanikai / boodu kumbalkai / cucumber (chopped)
• ½ cup water
• salt to taste
• ½ tsp turmeric powder / haldi
• 1 cup curd / yogurt (slightly sour)

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for tempering:

• 2 tsp coconut oil / any cooking oil
• 1 tsp mustard seeds / rai
• pinch asafoetida / hing
• few curry leaves

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Instructions

1. firstly, in a small bowl take toor dal, cumin seeds, raw rice and coriander seeds.
2. further add water and soak for 30 minutes.
3. transfer the soaked dal and spices into blender.
4. also add ½ cup coconut, 3 green chilli and blend to smooth.
5. now in a large kadai add chopped pumpkin.
6. also add in water, salt and turmeric powder.
7. cover and cook for 10 minutes.
8. furthermore, add in prepared coconut masala paste.
9. keeping the flame on low, add 1 cup thick whisked curd.
10. stir continuously till the curd combines well.
11. boil the mor kuzhambu on low flame till it turns just frothy.
12. now prepare the tempering by heating coconut oil.
13. once the oil turns hot, add in
14. tsp mustard seeds, pinch of hing and few curry leaves.
15. allow to splutter and pour the tempering over prepared mor kuzhambu.
16. finally, serve mor kuzhambu with hot steamed rice.

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Step-by-step

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Video

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Notes

• firstly, use white pumpkin, i have used cucumber as was not able to find ash gourd.
• alternatively use eggplant, colocasia (seppan kizhangu), chow-chow or okra.
• whisk the curd well to prevent from curdling.
• finally, do not boil mor kuzhambu, turn off the flame when it is about to boil or turns frothy.