easy mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 15 minutes
- Total time: 45 minutes
- Yield: 4 Servings
- Category: Side Dish
- Cuisine: tamil
Ingredients
for masala paste:
- 1 tsp toor dal
- 1 tsp cumin seeds / jeera
- ½ tsp raw rice
- 2 tsp coriander seeds / dhaniya seeds
- ½ cup water (to soak)
- ½ cup coconut (fresh / desiccated)
- 3 green chillis
for mor kuzhambu:
- 1½ cup pumpkin / ash gourd / vellai poosanikai / boodu kumbalkai / cucumber (chopped)
- ½ cup water
- salt to taste
- ½ tsp turmeric powder / haldi
- 1 cup curd / yogurt (slightly sour)
for tempering:
- 2 tsp coconut oil / any cooking oil
- 1 tsp mustard seeds / rai
- pinch asafoetida / hing
- few curry leaves
Method
- firstly, in a small bowl take toor dal, cumin seeds, raw rice and coriander seeds.
- further add water and soak for 30 minutes.
- transfer the soaked dal and spices into blender.
- also add ½ cup coconut, 3 green chilli and blend to smooth.
- now in a large kadai add chopped pumpkin.
- also add in water, salt and turmeric powder.
- cover and cook for 10 minutes.
- furthermore, add in prepared coconut masala paste.
- keeping the flame on low, add 1 cup thick whisked curd.
- stir continuously till the curd combines well.
- boil the mor kuzhambu on low flame till it turns just frothy.
- now prepare the tempering by heating coconut oil.
- once the oil turns hot, add in
- tsp mustard seeds, pinch of hing and few curry leaves.
- allow to splutter and pour the tempering over prepared mor kuzhambu.
- finally, serve mor kuzhambu with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.