Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 tablespoon fried gram (pottu kadalai)
• 1 sprig curry leaves
• 1 dried red chilli
• 2 green chillies
• 1/4 cup fresh coconut
• 1/2 teaspoon turmeric
• 6 shallots (indian small onions)
• 2 cups ash gourd (white pumpkin), diced
• 2 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 6 shallots (indian small onions), chopped
• 1 teaspoon salt
• 1/2 cup plain curd

Instructions

1. 1

   Grind all the ingredients listed under “masala” to a smooth paste with half a cup of water. Set aside.

2. 2

   Boil the pumpkin in a cup of water for 5 minutes. Set aside.

3. 3

   Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.

4. 4

   Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.

5. 5

   Run curd and half a cup of water in mixie for 10 seconds. Set aside.

6. 6

   Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break.