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.

Ingredients:

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

Method:

• 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.

Note:

• 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.