Wednesday, June 25, 2014

Mor Kulambu | More Kuzhambu

Mor kuzhambu is very light and easily digested recipe. It tastes good with any spicy fries, here I have used Spicy Potato fries as it complements well. For Mor Kuzhambu any choice of veggies could also be used, here I have used ash gourd for its bland taste and also it easily absorbs the flavor and spices.

Ash gourd / White pumpkin – 1cup
Sour curd – 1 & 1/2 cup
Water – ½ cup
Salt to taste
Coriander leaves for garnishing

To Grind:
Grated Coconut – 1tbsp
Red Chili – 3nos
Jeera – ½ tsp
Turmeric powder – ¼ tsp
Hing – 2 pinch
Roasted gram – 2 tsp
Garlic pods – 3no

For tempering:
Oil – 2 tsp
Mustard seeds – ½ tsp
Curry leaves a spring


  • Deseed and chop the veggie into medium size and keep aside.

  • Beat the curd using a whisk or mixer properly.

  • Make a smooth paste of items given under “to grind” section.

  • Now add this grounded paste to the beaten curd and add water along with salt and hing. Mix it thoroughly.
  • Keep in a low flame, when it ready to starts boiling add the chopped veggie and boil it for two minutes.

  • Temper with the listed items under “Temper Section” and garnish with coriander leaves.
Serve hot with Rice.

  • Ash gourd cooks very easily & quickly so no need to cook separately.
  • This recipe could surely be included in weight loss diet as the veggies used are almost 95% of water content.
  • Ash Gourd could be replaced with choice of your favorite veggie, may be with ladies finger, white channa or chow- chow.
  • Instead of Red Chilly you could try with Green Chilly to. But the Red Chilly gives you a rich look.

1 comment:

  1. This is yumm.... Would love it with rice....
    Such a comfort food it is !

    New to your blog and I m glad to have discovered your space.. Would love to connect with you.
    Do drop by my blog Sandha's Kitchen ( when you get a chance.