Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu Recipe

morkuzhambu-recipe

I do not eat yogurt. Yogurt of any kind. I have never eaten plain yogurt my entire life. The first time I touched yogurt with my hands was to feed my son. Somehow I cannot take in the smell of fermented milk. Even my brother and a couple of my cousins don’t eat yogurt. I think it runs in the family. My parents love yogurt and so does my husband and son. I am the odd woman out! So, I don’t make mor kuzhambu often as its too “yogurty” for me to handle. Yogurt in kurma, biryani and things like that is fine but I still haven’t made friends with Mor Kuzhambu. My husband loves Mor Kuzhambu for lunch. Back in my place, we add shallots in mor kuzhambu which is unusual. This is my family recipe and this is how we do it. You can omit the shallots if you do not want them in your curry.

We will need to make a masala paste. Here is what you will need.

morkuzhambu-recipe-ingredients

Grind all the ingredients to a smooth paste with half a cup of water. Set aside.

morkuzhambu-recipe-grind

Boil the pumpkin in a cup of water for 5 minutes. Set aside.

morkuzhambu-recipe-pumpkin

Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.

morkuzhambu-recipe-tempering

Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.

morkuzhambu-recipe-boil

Run the curd and half a cup of water in mixie for 10 seconds.

morkuzhambu-recipe-mix
Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break and curdle.

morkuzhambu-recipe-mor

Remove from heat immediately. Serve hot with rice.

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morkuzhambu

Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu

Pumpkin Mor kuzhambu Recipe. Tamil style Mor kuzhambu made with coconut masala and onion. Easy Recipe. With step by step pictures.

  • Total Time: 15 mins
  • Yield: 4 servings 1x

Ingredients

Scale

For the Masala

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon fried gram (pottu kadalai)
  • 1 sprig curry leaves
  • 1 dried red chilli
  • 2 green chillies
  • 1/4 cup fresh coconut
  • 1/2 teaspoon turmeric
  • 6 shallots (indian small onions)

Other Ingredients

  • 2 cups ash gourd (white pumpkin), diced
  • 2 teaspoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • 6 shallots (indian small onions), chopped
  • 1 teaspoon salt
  • 1/2 cup plain curd

Instructions

  1. Grind all the ingredients listed under “masala” to a smooth paste with half a cup of water. Set aside.
  2. Boil the pumpkin in a cup of water for 5 minutes. Set aside.
  3. Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.
  4. Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.
  5. Run curd and half a cup of water in mixie for 10 seconds. Set aside.
  6. Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Lunch
  • Cuisine: Tamilnadu

16 thoughts on “Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu Recipe”

  1. This is a kerala recipe , only thing is instead of chickevpea dal we add black pepper

  2. Shyni madhumathi Ravichandran

    Hello sissy…Thank u so much for the recipe..came out really well..please keep up the great work you are doing…all the best






  3. Tried this recipe today and came out very well! I substituted Pottu Kadalai with Soaked Toor Dhal as how my mom used to make. Was able to get closer to my moms taste.

    Thanks for sharing authentic regional recipes like this…I had an understanding of ingredients but the qty is what helps to get the original taste and your recipes are of big help!

  4. Came out very well. Will you please confirm the measurements are all from the measuring cup and spoon that is used in USA. I am going to try your Annapoorna hotel sambar today. THanks a lot.






  5. Sathish Kumar Kathirvelu

    Suguna, I generally use the basic masala, coconut, fennel seeds, jeera & green chillies. The masala in your recipe gives a balanced but rich taste. nandri… By wife loved the new flavour πŸ™‚






  6. Hi suguna, I like all ur recipes . There are many people like u who don’t lyk curd/youghrt . Iam a South Indian and even in my mom’s house and mom in law’s family no one likes curd. They eat only when they have stomach issues. Even me , my hubby and son can’t take the smell πŸ™‚

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