Mor Kuzhambu / Curd curry

Mor kuzhambu is a typical south india gravy prepared occasionally during festivals or special events. The ingredients in the recipe might vary with different region and life style. But the main ingredient being curd and coconut. You can add any vegetable such as Lady finger/Okra, Yam, Ash gourd etc. These vegetable should be cooked separately and then added to the gravy.

Ingredients (4 serving)

Fresh Curd- 200 ml

Ash gourd - 250 g

Coconut wedges- 10 peices

Green chilli- 2-3

Toor dal/ lentil- 2-3 tablespoon

raw rice or any rice-  11/2 spoon

Zeera /Cumin seeds- 1 spoon

Curry leaves- 1 spring

Mustard - 1/2 teaspoon

oil- 4 tablespoon

turmeric powder- 1/2 teaspoon

salt- to taste 

 

 Peal the skin and cut the ash gourd into medium sized cubes. Wash and  bring it to boil with right amount of salt. 

 

It will absorb all the water and turn transparent after 15- 20 min.

 In the mixie jar add coconut, green chilli, rice, lentil, zeera, and 2-3 tablespoon of curd grind it smoothly into a paste. You can add water or curd  for smooth grinding.

  

  In a separate kadai/ wok, add oil, sputter mustard and 1 teaspoon of cumin seed. Add curry leaves, Bring the flame to simmer and then add the ground coconut paste and stir quickly. Add the beaten curd to this mixture and add 100 ml of water of the right consistency of water. 

 Add turmeric powder, the cooked ash gourd and adjust salt. Bring it to boil. But see to it , the curd doesn't cuddle.

Mouth watering Mor Kuzhambu is ready to be served with rice. For side dish yam fry or potato fry is the best choice.