Ash Gourd Mor Kuzhambu - an easy kuzhambu that's ready in 20 minutes. Different types of mor kuzhambu are a significant part of the Tamil Nadu and Kerala food culture. This ash gourd mor kuzhambu is one of the popular dishes in mor kuzhambu varieties.
How to make it
1. Cooking the ash gourd
Start with cutting the ash gourd into cubes. We need to exert some energy to peel and slice if you are using a whole ash gourd. If you are using precut slices, just remove the seeds and slowly peel the outer skin and cut them into small cubes. Add some water and cook the ash gourds until soft.
2. How to prepare coconut paste
In the meantime, prepare the base mixture for the mor kuzhambu. This coconut paste is what is responsible for giving the particular colour and flavour to this kuzhambu. I will always suggest grinding it with fresh grated coconut. For this magic coconut paste you would require small onions, garlic cloves, ginger, green chilly, cumin, turmeric powder and soaked toor dal. Instead of soaked toor dal you can use roasted gram dal too. You just have to grind all the above ingredients smoothly. Some prefer to add coriander seeds in the coconut paste. You can add it if you like it but do not add more than half a teaspoon.
3. How to make buttermilk
Whenever you make mor kuzhambu, make sure to use slightly tangy homemade buttermilk to get the authentic taste. Do not use low fat milk for preparing curd. I typically use full cream milk because it gives a good consistency for mor kuzhambu. For 500ml boiled full cream milk add 25ml curd. Stir the mixture well, then set aside for 6 to 8 hours. After 8 hours the final texture should appear with little water separated at the top with light curdling. Stir the curd with the wooden churner or gently beat the curd in a mixer jar 5 minutes before preparing the kuzhambu. No need to add any water while beating the curd because it makes the kuzhambu watery.
As I said above, you should make the coconut paste without skipping any ingredients. The typical taste of the mor kuzhambu is the addition of this paste. For the buttermilk too, if using store bought curd, beat the curd thickly without adding any water and not thinly. Now let's see how to prepare Ash Gourd mor kuzhambu with step-by-step instructions.
Follow these easy steps to make the best mor kuzhambu in just 20 minutes.
Check out my other Kuzhambu recipes
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Keerai Chaaru
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Mor Kuzhambu with Paruppu Vada
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
- Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu
- Kadayam Vathakuzhambu
- Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal
- Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu
- Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu
Ash Gourd Mor Kuzhambu - Vellai Poosanikai Mor Kuzhambu Recipe Details
Prep time : 15 minutes
Cook time : 10 minutes
Serves : 3
Category : kuzhambu
- 1 cup ash gourd cubes
- 1 cup thick curd
- 1/4 cup fresh grated coconut
- 4 small onions
- 3 garlic cloves
- 1 inch ginger
- 2 green chilli
- 1/2 tsp cumin
- 1/2 tbsp soaked toor dal
- 1/4 tsp turmeric
- 1/2 tsp asafoetida water
- 1/4 tsp fenugreek
- 1 dry red chilly
- 1/2 tsp mustard and urid dal
- 1 tbsp chopped small onions
- few curry leaves
- Salt to taste
- 1 tbsp coconut oil
1. Take a wide vessel and add the ash gourd cubes. Add 1 cup water close and cook the ash gourds on low medium heat. Check in between and keep turning the ash gourd cubes so it cooks evenly on all sides. Once they are cooked (the ash gourd cubes still have a bit of crunch) turn off the heat and keep aside.
2. Take a small mixer jar and add 1/4 cup coconut, 4 small onions, 3 garlic cloves, 2 green chilli, ginger, 1/2 tsp cumin, 1/2 tbsp soaked toor dal and 1/4 tsp turmeric powder. Add 3 tbsp water and grind it to a smooth paste.
3. Take 1 cup thick curd and beat it until smooth. Do not add any water now. Pour the buttermilk into the thick bottomed vessel or kadai. Then add the prepared coconut paste along with 1/4 cup water. Add required salt for the kuzhambu. Add asafoetida powder or water and mix thoroughly.
4. Heat 1/4 tsp oil in a pan and temper with 1/4 tsp fenugreek and 1 dry red chilly. When the fenugreek turns golden brown, quickly add broken red chilly and add it to the prepared buttermilk mixture.
5. Now keep the kadai on low heat and cook the kuzhambu for 4 minutes. You can see a creamy froth layer starting from the sides of the kadai to its centre. At this stage, immediately turn off the heat. Do not over boil because the kuzhambu might curdle and it turns watery.