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

MOR KUZHAMBU

MOR KUZHAMBU

From time to time I make Mor Kuzhambu , a coconut-based side dish with buttermilk and vegetables, which originates from Tamil Nadu. While it is common to use ash gourd, lady's fingers/okra or long squash or lauki/sorraikkai, today I have prepared the dish using lady's fingers/okra, called "Vendekkai" in Tamil. The buttermilk gives it a distinctly different flavour which I hope you will relish.

For best results make sure the buttermilk used is fresh and that the lady's fingers used are tender.



Ingredients

• Lady's Fingers 10-12
• Buttermilk, 2 cups
• Coconut Gratings, 2 tbsp
• Green Chillies 2-3
• Toor Dal ( Split Pigeon Peas) 1 tsp
• Raw Rice 1/2 tsp
• Cumin Seeds, (Jeera), 1/2 tsp
• Coriander Seeds, 1 tsp
• Turmeric Powder 1/4 tsp
• Oil 2 tsp
• Salt, to taste  

       For seasoning:

• Mustard seeds ½ tsp
• Curry leaves 1 sprig 
• Red chilli 1 ( broken into halves) 

Method:

Wash and dab the lady's fingers absolutely dry. 
Cut these into 1” pieces after snipping off the head and tail.
Heat 1 tsp of oil in a kadhai and fry the lady’s fingers on low flame by adding a little salt till it changes colour. Keep aside.
Soak together toor dhal, coriander seeds, jeera and raw rice in water for about 20 minutes
Drain the excess water and in a mixer grind this along with coconut gratings and green chillies to a smooth paste.
Transfer this ground paste to a vessel, add turmeric powder and salt, and the butter milk and bring to a boil.
Now add the lady’s fingers to the mor kuzhambu
Heat 1 tsp of oil in a kadhai and when it gets heated add mustard seeds. When they splutter, add the broken red chilli and the curry leaves and fry for a few seconds
Lastly add this seasoning to the mor kuzhambu