Mor Kuzhambu Recipe-AshGourd Buttermilk Kulambu
Prep Time : 10 mins
Cook Time : 10 mins
Serves: 4
Ingredients needed
Ashgourd- 1 cup cubed (white poosanikkai)
Thick Buttermilk- 3 cups (whisked)
Turmeric Powder -1/4 tsp
Salt as required
For Grinding
Grated Coconut -1/2 cup (tightly packed)
Green chillies- 4 -5
Tur dal -1 tsp
Coriander seeds- 2 tsp
Cumin seeds-Jeera -1 tsp
Raw rice -1/2 tsp
For the seasoning
Coconut oil -1 tsp
Mustard seeds-1/2 tsp
Curry leaves- a sprig
Watch the video of making Mor Kuzhambu
Preparation
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.
Method
Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.
Now add the cooked ashgourd 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 or pongal.
Check out my Instant Mor Kuzhambu Recipe and my long list of South Indian Kulambu Recipes.
Recipe Card For Mor Kuzhambu
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.
- 1 cup Ash gourd/white pumpkin cubed (poosanikkai)
- 3 cups Thick Buttermilk whisked
- 1/4 tsp Turmeric Powder
- Salt needed
- 1/2 cup Grated Coconut tightly packed
- 4 Green chillies or as needed
- 1 tsp Tur dal
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds (jeera)
- 1/ 2 tsp Raw rice
- 1 tsp Coconut oil
- 1 tsp Mustard seeds
- 1 pinch Fenugreek seeds (optional)
- 1 sprig Curry leaves
- Coriander leaves
-
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 ashgourd 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 ashgourd and the ground paste to the buttermilk. Mix well.
-
Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and simmer for another 3-4 minutes. Stir in between. 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.
Notes – 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.
View Comments (74)
I have visited this blog first time. Nice.
very nice and useful blog
really excellent recipes luv to the core...started cooking each sunday....
hi...... its a very useful blog...all dishes are delicious. i love the presentation too....started cooking....
hi....all dishes are delicious...and the presentation is excellent.
ur husband is a gifted guy :)
Dishes are simple to cook by any one and tastes good. kindly maintain the same way.
Padhu,
You are doing a wonderful job posting culinary secrets online. The recipes I have followed so far just gives me mom's style and method of cooking. The aroma produced during and after preparation is an illustration.
Thanks & Regards,
Aravind
Hi Padhu,
I recently got to know your cooking website and love your simple recipe steps. Especially this Buttermilk Kuzhambu is simply superb and mouth watering.
Thanks for the wonderful recipe.
I'm going to try this recipe. But can you specify this recipe will serve how many people?