Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu Recipe

October 8, 2016 by Suguna Vinodh 16 Comments

Jump to Recipe·Print 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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
morkuzhambu

Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu


★★★★★

4.8 from 6 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

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


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.
  • Category: Lunch
  • Cuisine: Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Pesarattu Recipe, Moong Dal Dosa
Next Post → Poosanikkai Thayir Pachadi Recipe , Ash Gourd Raita

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Maria.k says

    February 4, 2020 at 5:00 pm

    Very good

    Reply
  2. Kalai says

    October 14, 2019 at 4:21 pm

    Shall I follow this method without adding pumpkin??

    Reply
  3. Hema says

    August 21, 2019 at 1:34 pm

    Awesome receipe

    ★★★★★

    Reply
  4. Vidhya says

    April 17, 2018 at 9:00 pm

    What side dishes will go well with moor kulambu.please suggest with method of preparation😊

    ★★★★

    Reply
  5. Sathish says

    February 11, 2018 at 9:33 pm

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

    Reply
  6. Shyni madhumathi Ravichandran says

    September 23, 2017 at 1:59 am

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 25, 2017 at 1:04 pm

      Thank you!

      Reply
    • Gowtham S says

      October 6, 2017 at 7:50 am

      nice to hear Gowtham Sakthivel

      ★★★★★

      Reply
  7. Ramya says

    September 19, 2017 at 10:21 am

    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!

    Reply
    • Suguna Vinodh says

      September 19, 2017 at 2:45 pm

      Thank you so much!

      Reply
  8. shanthi says

    March 28, 2017 at 9:50 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 29, 2017 at 5:10 am

      my measurements are standard US measurements.
      1 Cup 240ml
      1 tsp 5ml

      Reply
  9. Sathish Kumar Kathirvelu says

    January 25, 2017 at 11:30 am

    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 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 25, 2017 at 12:03 pm

      That’s so nice to hear Satish. I am happy that your family liked it. Happy cooking!

      Reply
  10. Chandana says

    October 11, 2016 at 6:57 am

    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 🙂

    Reply
    • Suguna Vinodh says

      October 11, 2016 at 9:01 am

      Oh really! There are many people who dont like yogurt! looks like 🙂

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (14)
  • All Day Breakfast (20)
  • Appetizers / Tea Time snacks (90)
  • Asian Flavors (36)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (51)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (70)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (27)
  • Equipment (1)
  • Fish / Seafood Recipes (42)
  • Gluten Free (6)
  • Healthy Meals (4)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (46)
  • Indian Recipes (525)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (93)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (34)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (22)
  • Non Veg Recipes (110)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (641)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (59)
  • South Indian Kulambu / Sambar (56)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design