Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. It is made with slightly sour yogurt and coconut. It is easy to prepare and tastes great with hot steamed rice and potato fry, brinjal fry, elephant foot yam fry etc. 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.
Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and boil (stirring) for another 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.
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