Mor Kuzhambu

Name: Mor Kuzhambu
Cuisine: American
Ingredients: 1 cup pumpkin, cubed; 2 tbsp. coriander seeds; 1 tbsp. tuvar dal (pigeon pea lentil); 1 tbsp. cumin seeds; 1/2 tsp. raw rice; 1 inch ginger; 2 green chilies; 3 tbsp. fresh grated coconut; to taste salt; 1/2 tsp. turmeric powder; 1-2 dry red chilies; 1 cup yoghurt, well beaten; 1-2 tbsp. oil; 1 tsp. coriander leaves, chopped; 1 tsp. mustard seeds; 1-2 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious. It is a very simple, easy to make and a yummy curry, best relished with plain steamed rice. Mor Kuzhambu is a common restaurant style dish served when ordering for a South Indian Thali.

Bethica Das @kitchen_flavours

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Ingredients

1 cuppumpkin, cubed
2 tbsp.coriander seeds
1 tbsp.tuvar dal (pigeon pea lentil)
1 tbsp.cumin seeds
1/2 tsp.raw rice
1 inch ginger
2green chilies
3 tbsp.fresh grated coconut
to tastesalt
1/2 tsp.turmeric powder
1-2dry red chilies
1 cupyoghurt, well beaten
1-2 tbsp.oil
1 tsp.coriander leaves, chopped
1 tsp.mustard seeds
1-2 sprigcurry leaves

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Steps

1

Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. Add to the yoghurt and keep aside.
2

In a pan add a cup water and cook the pumpkin along salt to taste and turmeric powder till it is soft.
3

Now add the yoghurt mix and some water if required and bring it to a boil. Switch off the flame and transfer to a serving dish.
4

Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, switch off the flame.
5

Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice for a sumptuous comforting meal.