Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. It is easy to prepare and tastes great with hot steamed rice and potato fry. Today let us learn how to make tasty Mor kulambu (Tamil Brahmin style) following this easy recipe with step wise pictures.
Soak tur dal, coriander seeds, cumin seeds and rice in a little hot water for 5-10 minutes. Grind it along with green chillies and coconut to a smooth paste and keep aside.
Cook pumpkin in a little water with salt until tender.
Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.
Now add the cooked pumpkin and the ground paste to the buttermilk. Mix well.
Reduce the heat and boil (stirring) for 3-4 minutes. Remove from heat.
Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu.
Garnish with coriander leaves and serve with rice or adai.
Note - Instead of white pumpkin, colocasia (seppan kizhangu), chow-chow or ladies finger can be used. In case if you are using ladies finger, saute it in oil until well cooked and then add to the kulambu.
Check out my Instant Mor Kuzhambu Recipe and my long list of South Indian Kulambu Recipes.
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