Ash Gourd Mor Kuzhambu - Vellai Poosanikai Mor Kuzhambu

Ash Gourd Mor Kuzhambu - Vellai Poosanikai Mor Kuzhambu - Kuzhambu Varieties

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

Here is the video link for Ash Gourd Mor Kuzhambu

Ash Gourd Mor Kuzhambu - Vellai Poosanikai Mor Kuzhambu Recipe Details

Prep time : 15 minutes
Cook time : 10 minutes
Serves : 3
Category : kuzhambu

Ingredients

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

Cooking Directions

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.

6. Heat coconut oil in a pan and add 1/2 tsp mustard and urid dal. Allow them to crackle and add curry leaves and 1 tbsp chopped small onions. Fry the onions, until soft and then add it to the kuzhambu.

7. Add the cooked ash gourd cubes and mix gently. Transfer the kuzhambu to the serving dish. Do not close it with a lid for 5 to 10 minutes.

Comments

Methi (Fenugreek) leaves Stir Fry - Venthayakeerai Poriyal

Methi (Fenugreek) leaves Poriyal - simple and healthy side dish for your lunch with 5 basic ingredients. For methi leaves poriyal, there is no need to chop the greens. Just remove the leaves from the stem and wash it well for 3 to 5 times because it has more mud and sand when compared to other greens. The aroma in the kitchen was very nice when we saute the methi leaves. Methi leaves poriyal tastes good when made with fresh leaves. I recommend making it the same day, but if you have busy mornings just pluck the leaves and keep it in a ziploc bag.

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Dry Gulab Jamun - Dry Gulab Jamun with Milk Powder - Easy Diwali Sweet Recipe

Dry Gulab Jamun - prepared with milk powder and maida as the main ingredient. I actually thought to share this recipe three years ago, but I wanted to post it along with the video. So I decided to post this dry gulab jamun for this Deepavali. Whenever we visit Trichy we used to buy this dry gulab jamun from the famous sweet shop mayil mark at Trichy junction. It's one of our family favourite dessert. They have a dark brown dry jamuns coated with fine sugar. For flavours they add a pinch of dry ginger powder in the jamuns. I have tasted many dry gulab jamuns however the dry ginger flavoured one is the best one. During your next visit to Trichy, you can also try those dry gulab jamuns.

Protein Rich Paneer Veg Stir Fry | Healthy Breakfast Recipe with Broccoli & Vegetables

Eating healthy doesn’t have to be boring, and this colourful paneer vegetable stir fry is a perfect example! Made with fresh broccoli, beans, carrot, and capsicum, along with protein-rich paneer, this dish is simple, wholesome, and full of flavour. These days, I’ve been enjoying preparing light and healthy breakfasts, and this recipe has quickly become one of my favourites—it’s filling, nutritious, and comes together in no time. What I love most about this stir fry is how vibrant and versatile it is. With minimal oil, no heavy sauces, and a touch of simple spices, the natural flavours of the vegetables and paneer really shine through. The lightly spiced, pan-roasted paneer adds a delicious texture, while the garlic and green chillies bring in that perfect hint of heat. If you’re someone who enjoys experimenting with healthy dishes like I do, this recipe is definitely worth trying. It’s quick, colourful, and easily adaptable with any vegetables you have on hand. Do watch the...

Paruppu Podi - Dal Powder for Rice - Podi Recipes

Paruppu podi is a healthy, protein rich dish with very simple ingredients. I personally enjoy this paruppu podi with (suda suda sadham) hot rice, appalam and ghee. I wanted to post this paruppu podi for a long time, and recently got the recipe from my mom with exact measurements. As it is the fasting season now, this paruppu podi will be perfect to mix with the pacharisi sadham. Also, this is a perfect podi to send to your children who study abroad. There are many different ways to prepare paruppu podi. We usually follow this method, and it stays good for 2 months if stored in an airtight container. To make this paruppu podi, measure all the ingredients and keep them ready to roast. I would like to share some important tips to make perfect paruppu podi. To get the best result, ensure the dals and spices are fresh and clean. For uniform roasting, I recommend roasting all the ingredients on a medium heat. Red chillies and peppercorns are added for the spiciness. You can ...

Tomato green chilly chutney - Tomato chutney with green chillies - Side dish for Idli, Dosa and Ven Pongal

In most of our houses we prepare either coconut chutney with red chillies or green chillies as an accompaniment for idlies and dosas. Sometimes these two chutneys are really boring on regular rotations. One day my Chithi(aunt) taught me this different tomato chutney with green chillies. Normally for tomato chutney we add dried red chillies or red chilly powder, but in this dish the tomatoes are cooked along with green chillies and then made into a paste. The paste is further sauted with onions and flavoured with little sambar powder. The combination of the green chillies and tomatoes pair each other perfectly and perfect side dish for idly, dosa, pongal and upma. Checkout my other recipes with tomatoes. Tomato Onion Thokku Tomato Rasam Tomato Sabji Tomato Pasta Tomato Thokku Tomato Millet rice Tomato Jam Spicy Tomato Rice Tomato Dosa Tomato Coconut Chutney Tomato Kurma Tomato Rice Tomato chutney ...

Sambar Sadham - Sambar Rice - Rice prepared with Dals and Vegetables

Sambar sadham (rice) is a quick, healthy meal which can prepared easily within 30 minutes. This sambar sadham is usually prepared with fresh vegetables, rice, dal and flavoured with freshly grounded sambar powder. Sambar sadham is a popular food in many restaurants and temples. It is also a great food for a family get together.When combining any dals with rice, you can get a protein packed dish for your lunch. Plus, we add vegetables for fibre and ghee for fat, which will give you a healthy dish for your whole family.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

VIRUNDHOMBAL

Search This Blog