Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu 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.

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

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

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.

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.

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

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.

Remove from heat immediately. Serve hot with rice.

5.0 from 2 reviews

Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

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

Author: Kannamma - Suguna Vinodh

Recipe type: Lunch

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

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
• ¼ cup fresh coconut
• ½ teaspoon turmeric
• 6 shallots (indian small onions)

Other Ingredients

• 2 cups ash gourd (white pumpkin), diced
• 2 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 sprig curry leaves
• 6 shallots (indian small onions), chopped
• 1 teaspoon salt
• ½ 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.

3.5.3208