Tirunelveli Special Mor Kuzhambu | Curd Curry from Tirunelveli | How to make Mor Kuzhambu | Stepwise pictures

                       

Hi Supermoms,

This Mor Kuzhambu  (Curd Curry/South Indian Kadhi) recipe is quite different from the regular Mor Kuzhambu recipe. The recipe is a speciality dish from Nellai/Tirunelveli . Nellai Cuisine is regarded as  the most aromatic cuisine in Tamilnadu. This Mor kuzhambu  is tangy as tamarind is used in the preparation. Use of dry red chillies makes this dish  spicier compared to the regular mor kuzhambu. Ash Gourd is best suited for this dish, though I have tried it with yellow pumpkin which is also very tasty.  A finger licking recipe and easy to prepare too. It can be had along with hot rice or as a side to Sambar rice or Roti/Chappati.

                       

Recipe: Chandra Padmanabhan 

                       

Tirunelveli Special MORU KUZHAMBU :

Serves : 4-6

Soaking time:10 minutes

Preparation time:15 minutes

Cooking time:15 minutes

INGREDIENTS:

1 small marble sized ball tamarind or  2 tsp of thick tamarind paste 

 250 gms of peeled and cubed Ashgourd(pushinikai) or yellow pumpkin 

2 cups Curd

Salt to taste

SPICE PASTE

2 teaspoon  oil 

1 teaspoon husked black gram ( Urad dal) 

3/4 teaspoon Fenugreek seeds ( Methi)

5-6 dried red Chillies

Coconut pieces ( adjust quantity according to taste)

TEMPERING

2 teaspoon oil 

1 teaspoon mustard seeds 

1 sprig curry leaves 

METHOD:

1. Soak tamarind in 1 cup of water for 10 minutes. Extract juice and discard pulp. Alternately, dilute 2 tsp of thick tamarind paste in one cup of water.

2.Heat oil for spice paste in a frying pan. Add dal,fenugreek seeds and red chillies and fry over low heat ,tossing gently till dal turns golden and chillies fragrant. Mix in coconut and grind to a smooth consistency,gradually adding 1/2 cup water.

                    

3. Heat oil for tempering in a pan over moderate heat. Add mustard seeds and curry leaves. When mustard seeds splutter,mix in the yellow pumpkin and tamarind juice.

                       

4.Simmer over low heat for 7-8 minutes ,stirring occasionally till the vegetable is tender and the raw aroma of tamarind is not there.

                        

5. Add salt and the spice paste to curd. Whisk till well blended.

                      

6. Stir in the spiced curd. Heat through, stirring continously to prevent curdling. This step will take less than 5 minutes.

                        

Serve hot with plain rice or String hoppers. Just Delicious!!!

                       

CHEF TIP:

Try this recipe with Ash gourd too...it will be amazing !

Happy Cooking!!!

With love,

MASTERCHEFMOM