Mor Kuzhambu
by shubaraj
10 Oct 2011
This recipe has been viewed 6779 times
Mor kuzhambu is a tamil cuisine special vegetable recipe with ash gourd or white pumpkin cooked with coconut, tamarind water and buttermilk. Relish the spicy kuzhambu with steamed rice and roasted papads.
Mor Kuzhambu recipe - How to make Mor Kuzhambu
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/4 tsp fenugreek (methi) seeds
1 tsp chana dal (split bengal gram) , soaked in water for 20 minutes
1 tsp tamarind (imli) pulp
2 to 3 green chillies , chopped
3 tbsp grated coconut
1 tsp cumin seeds (jeera)
a pinch of turmeric powder (haldi)
2 cups hung curds (dahi)
2 1/2 cups water
2 tbsp rice flour (chawal ka atta)
5 to 6 curry leaves (kadi patta)
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
Method
- Method
- Heat a tava and dry roast the methi seeds until they turn golden brown.
- Add this to the soaked chana dal, mix well.
- Combine the cumin seeds, coconut, green chillies, soaked chana dal, methi seeds and tamarind paste and blend in a mixer till smooth. Keep aside.
- Whisk the curds with water and add the rice flour and turmeric powder and whisk well.
- Heat oil in a pan and the mustard seeds.
- When the seeds crackle, add the whipped mixture, while stirring continuously and cook till the mixture becomes thick. Add the ground paste and curry leaves and simmer for about 5 minutes.
- Serve hot.
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