Skip to main content

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


  • 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. 


Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Kara Kuzhambu | Kara Kuzhambu with Sundakkai Vathal

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be  prepared in two ways -  with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

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

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step