ASH GOURD MOR KUZHAMBU

ASH GOURD MOR KUZHAMBU

Iam a real fan of this mor kuzhambu and make it often at home.Especially when iam making paruppu usili,i make this and it is simply an awesome combination..This mor kuzhambu is a yoghourt based gravy which needs very less time to prepare.This tastes good with variety rices such as coconut rice,tamarind rice or lemon rice.It takes very less time to prepare and the grinding part is the main work here.Make sure to take sour curd as the recipe calls for that sourness in the gravy.You can alternatively use chow-chow,lady's finger or even banana stem in place of ash gourd..Mor kuzhambu tastes great even cold as it is curd based.[I  like everything piping hot.] Try out this truly heavenly gravy for your regular sambhars and other gravies.Here's the recipe...

INGREDIENTS

Sour curd-1cup

Ash gourd/Poosinikai/White pumpkin-100gms

Salt-to taste

Curry leaves-a sprig

Coriander leaves-few leaves

TO GRIND

Channa dal-4tsp

Tur dal-4tsp

Coconut grated-1/4 cup

Jeera-1tsp

Roasted fenugreek-1tsp

Red chilli-3

TO TEMPER

Mustard-1tsp

Oil-1tsp

Asafoetida-a pinch
Curry leaves-a few

HOW TO MAKE

Soak channa dal,tur dal and red chillies in water about 1/2hour.

After 1/2 hr put in a blender soaked dals,coconut gratings,jeera ,red chilly and roasted fenugreek.

Grind to a fine paste.

Cut ash gourd pieces about 2 inches long and keep aside.

Whisk curd well and keep it ready.You can beat it with a whisker or in a blender.

Cook the ash gourd till soft.Then add the blended mixture and let it cook.

Now add curd and cook for a very short time till bubbles appear on the vessel.Add salt and mix well.

Temper with oil,mustard seeds,asafoetida and curry leaves.

Serve with rice and parrupu usili or potato curry.

Notes

1.You can also temper with 1tsp fenugreek seeds alongwith mustard,in that case skip the addition of fenugreek in while grinding.Tempering with fenugreek is my mom's version tastes great.

2.If you are running out of veggies fry manathakalli vathal and add to the gravy,Tastes heavenly..

Print This Page