Mor kuzhambu is a kerala dish. But it is prepared in tamilnadu as well. It is made of mainly butter milk. It is my favourite dish. I like to have this even throughout the day. To make a perfect mor kuzhambu after adding curd keep it in simmer and cook otherwise it will become curdled.
|Sour butter milk||– 2 cups|
|White Pumpkin||– ¼ kg. ( cut into 1 inch square pieces)|
|Salt||– 1½ tsps. or as per taste|
|Green chillies||– 4 or 5|
|Cumin seeds||– ½ tsp.|
|Toor dhal||– ½ tsp.|
|Gram dhal||– 1 tsp.|
|Raw rice||– 1 tsp.|
|Grated coconut||– 1 cup|
|Curry leaves||– a handful|
|Turmeric powder||– ½ tsp.|
|Coconut oil||– 2 tsps.|
|Mustard||– 1 tsp.|
|Red chillies||– 2|
- Cook white pumpkin in enough water for 10 minutes and drain water.
- Soak dhals and rice in water for 10 minutes.
- Grind it into smooth paste with grated coconut, green chillies and cumin seeds with little water.
- Churn the curd well in a mixie.
- Now add the ground paste to this and mix well.
- In a large pan put this mixture and cooked vegetables over slow fire and boil stirring in between with the ladle.
- When it boils remove from fire.
- In a small pan, put oil and season with mustard.
- When it splutters put the broken red chillies and curry leaves and switch off the stove.
- Pour this over the kuzhzmbu.
- Mor kuzhambu is ready to serve with rice.