Description
Spicy and sour yogurt gravy tempered with spices. You can make this either with White pumpkin, Okra(lady's finger) or chayote (chow chow). This recipe is typical Iyengar style Mor kuzhambu made with White pumpkin (Neer Pushanikkai) prepared during festive and special occasions. (Mor Curry / More Kuzhambu / Kulambu )| Ingredients | |
|---|---|
| 1 cup | White pumpkin |
| 2 cup | Sour curd |
| ¼ tsp | Turmeric powder |
| 1 tbsp | Split red gram (toor gram / thuvaram paruppu) |
| ¼ tsp | Raw rice |
| 2 nos | Green chili (small) |
| 2 tbsp | Fresh grated coconut |
| ¼ tsp | Salt (or to taste) |
| 2 tsp | Oil |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 5 nos | Fenugreek seeds |
| 1 no | Dry red chili |
| ¼ tsp | Asafoetida |
| 6 nos | Curry leaves |
Instructions
Soak Toor(split red gram) and rice in warm water for 1 hour.
Grind soaked toor dal, raw rice, green chilies, grated coconut with little water to make a thick paste.
Cook pumpkin pieces with turmeric in 1 cup of water over medium flame for 15 minutes or until soft.
Beat the sour curd for a couple of times, add the ground paste, cooked pumpkin pieces, asafoetida powder, salt and mix well to combine.
Let this mixture simmer for 5 minutes over medium flame.
Meanwhile heat oil in a small pan, splutter mustard, cumin seeds, fenugreek seeds, dry red chili and curry leaves.
Add this seasoning to the simmering gravy and switch off.
Notes
Use either Coconut or Gingelly (Nallennai) oil for tempering.
This dish cannot be reheated many times so make what is necessary and finish the same day.
If making this with Okra, fry them separately in oil and then add to the gravy just before serving.
11 Comments
Hi mullai , how important is it for the yogurt to be sour? How do you get sour yogurt? Do you leave the yogurt outside overnight or something like that? Please let me know. Thanks.
Suja, that’s how they are supposed to taste like. Leftover yogurt which is usually sour is put to use by making this kuzhambu and hence… you may use regular yogurt too. Thanks.
Can we use yellow pumpkin for this recipe?
Very inviting ! If you temper with Moar melaga, it turns out great.
hi,
this came out extremely delicious.. the curd was really sour and the final outcome was YUMMY !!
Now my husband thinks that am a gr8 cook 😉
Thx mullai…
Sounds good……..will try out soon……….
Mullai ur a great cook………
Hi Mullai,
For Mor Kuzhambu shouldnt we soak the rice along with the toor dal ?
Sathiya
Hi Sathiya,
Sorry, it was my mistake, raw rice needs to be saoked and was left out while typing. Glad you pointed out, thanks!! Got it fixed.
hi mullai,
wish you and your family a very happy diwali
girija
Hi Mullai..can u check out the comment posted by caroline and the response given by me for kalakala sweet snack and confirm..As far as I know ..this is how we call it and my mom is a specialist in this item…So If u can confirm it would be great..It’s always good to clear the doubts then and there..isn’t it???
Cheers
Radha Arvindh
Hi Mullai..
As usual,I take up the lead in posting comments for this particular recipe too.Outcome was very good,very tasty.I normally do it with vadai..for a change tried ur style,with ladies finger.Undoubtedly,the best!!!!
Cheers
Radha Arvindh