The traditional 'Mor Kuzhambu' needs no introduction. This is a simple yet flavourful kuzhambu/curry made using yoghurt, coconut and green chillies. Vegetables like Ladies finger, Ash gourd are commonly used to make this kuzhambu. During festivals and marriage functions, mor kuzhambu compulsorily features in the lunch menu. It is also a great accompaniment to tiffin dishes like the Sevai/ Ammani Kozhukattai. During festivals, the vadai is torn roughly and added to the kuzhambu instead of the vegetables. Some even deep fry the ladies finger and add it to the kuzhambu.
The entire dish can be made within 15 minutes. With just a handful of ingredients, this kuzhambu is so easy to make. I am sharing our family recipe of this kuzhambu.
Mor Kuzhambu | Tam Brahm Style Mor Kuzhambu:
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 gms cup
250 gms/ 2 cups Ash gourd/white pumpkin/poosanikkai( peeled, deseeded and cubed)
1 cup curd/yoghurt
1/4 teaspoon turmeric powder
salt to taste
For the ground masala:
1/3 cup fresh coconut ( chopped)
2 teaspoons roasted gram/pottu kadalai
1 teaspoon coriander seeds/dhania
1 teaspoon cumin seeds
1-2 green chillies ( adjust)
For tempering :
2 teaspoons coconut oil /sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal/ split black gram
1 sprig curry leaves ( roughly torn)
1. Soak the ingredients given under 'ground masala' with 1/4 cup water for 10 minutes.
2. While the masala is soaking, boil the pumpkin till it is fork tender, drain the excess water.
3. Grind the soaked ingredients to a fine paste.
Chef tip: Add little extra water if required.
4. Take curd in a tall, wide vessel and whisk the yoghurt/curd using a wooden whisk or balloon whisk till smooth.
Chef tip: Use thick curd.
5. Add the ground masala, turmeric and whisk again till well incorporated.
6. Place the vessel over low heat and add the boiled ash gourd.
7. Keep stirring and switch off when you see the yoghurt froth lightly on the sides of the vessel.
Chef tip: This step will take less than 5 minutes.
8. Heat a iron ladle/small pan with coconut oil .
9. When the oil heats up, temper with mustard seeds, urad dal and curry leaves.
10. Add the tempering to the kuzhambu, add salt and mix well.
Chef tip: It is always advisable to add salt in the end when making mor kuzhambu.
Your delicious Mor Kuzhambu is ready ! Serve it with hot rice and ghee or with your choice of tiffin.
If you are planning to make Vendakkai Mor kuzhambu/Ladies finger Mor Kuzhambu then , wash and pat dry the ladies finger. Cut them into 3" pieces. Heat oil and deep fry them or shallow fry them till they are crisp . Make the yoghurt gravy using the above recipe. Add the ladies finger along with the tempering. You can use the same recipe for other vegetables also.
Have you tried my Tirunelveli Style Mor Kuzhambu recipe?
Happy Cooking !