Monday, March 28, 2016

ASH GOURD MOR KUZHAMBU

ASH GOURD MOR KUZHAMBU

Mor Kuzhambu is a coconut-based side dish with buttermilk and vegetables, originally from Tamil Nadu. You can make this with ash gourd, as I have done today or with other vegetables like lady's fingers/okra etc. This version is called Vellai Poosanikai Mor Kuzhambu in Tamil as Vellai Poosanikai is the Tamil word for ash gourd. This vegetable is called Petha in Hindi and Boodhagumbalkaayi in Kannada.

In Konkani cuisine too we use ash gourd, which we call Kuvale. Elsewhere in this blog you will find recipes for two types of curries called Kulave Sasam and Pulikoddel. 

The buttermilk gives this Mor Kuzhambu a distinctly different flavour which I hope you will relish. Make sure the buttermilk you use is fresh.



Ingredients
  • Ash Gourd, cut into bite-sized pieces, 2 cups
  • Buttermilk, 2 cups
  • Toor dal ( Split Pigeon Peas), 1 tsp
  • Coriander Seeds, 1 tsp
  • Cumin Seeds (Jeera), 1/2 tsp
  • Raw Rice, 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Salt, to taste  
  • Coconut Gratings, 2 tbsp
  • Green Chillies, 3
       For seasoning:
  • Mustard Seeds, ½ tsp
  • Curry Leaves, 1 sprig 
  • Red Chilli, 1 (broken into 2)
  • Oil, 1 tsp
Method:

Wash and peel the ash gourd. Remove and discard the core/seeds
Cut the ash gourd into bite-sized pieces
Soak together toor dhal, coriander seeds, jeera and raw rice in water for about 20 minutes
In a vessel, add water, turmeric powder and salt and boil the ash gourd pieces till they are done. Make sure they do not get over cooked.
Drain the excess water and add the cooked ash gourd to the buttermilk. Keep aside.
In a mixer, grind the coconut gratings and green chillies along with the soaked mixture of toor dhal, coriander seeds, jeera and raw rice, to a fine paste adding just the required amount of water
Add this ground paste to the butter milk and cooked ash gourd and bring to a boil.
Lastly season the mor kuzhambu with mustard seeds, curry leaves and red chilli