Buttermilk Kuzhambu-Mor Kulambu

Ingredients

• 1 cup Ash gourd/white pumpkin ( cubed (poosanikkai))
• 3 cups Thick Buttermilk (whisked )
• 1/4 tsp Turmeric Powder
• Salt needed
• 1/2 cup Grated Coconut (tightly packed)
• 4 Green chillies ( or as needed)
• 1 tsp Tur dal
• 2 tsp Coriander seeds
• 1 tsp Cumin seeds ( (jeera))
• 1/ 2 tsp Raw rice
• 1 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 pinch Fenugreek seeds ( (optional))
• 1 sprig Curry leaves
• Coriander leaves

Instructions

1. 1

   --- Preparation ---

2. 2

   Soak tur dal, coriander seeds, cumin seeds and rice in a little hot water for 5-10 minutes. Grind it along with green chillies and coconut to a smooth paste and keep aside.

3. 3

   Cook ashgourd in a little water with salt until tender.

4. 4

   --- Method ---

5. 5

   Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.

6. 6

   Now add the cooked ashgourd and the ground paste to the buttermilk. Mix well.

7. 7

   Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and simmer for another 3-4 minutes. Stir in between. Remove from heat.

8. 8

   Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu.

9. 9

   Garnish with coriander leaves and serve with rice or adai.