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Ingredient
Mor Kuzhambu
Introduce
Chef :
Bethica DasMor Kuzhambu
#reststyle - This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious. It is a very simple, easy to make and a yummy curry, best relished with plain steamed rice. Mor Kuzhambu is a common restaurant style dish served when ordering for a South Indian Thali.
Ingredient
1 cup
pumpkin, cubed
2 tbsp.
coriander seeds
1 tbsp.
tuvar dal (pigeon pea lentil)
1 tbsp.
cumin seeds
1/2 tsp.
raw rice
1 inch
ginger
3 tbsp.
fresh grated coconut
to taste
salt
1/2 tsp.
turmeric powder
1-2
dry red chilies
1 cup
yoghurt, well beaten
1-2 tbsp.
oil
1 tsp.
coriander leaves, chopped
1 tsp.
mustard seeds
1-2 sprig
curry leaves
Cooking instructions
* Step 1
Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. Add to the yoghurt and keep aside.
* Step 2
In a pan add a cup water and cook the pumpkin along salt to taste and turmeric powder till it is soft.
* Step 3
Now add the yoghurt mix and some water if required and bring it to a boil. Switch off the flame and transfer to a serving dish.
* Step 4
Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, switch off the flame.
* Step 5
Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice for a sumptuous comforting meal.
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