We always make mor kuzhambu during important festivals / pandigai (as called in Tamil). One of the easiest recipes of south india and one of my favourite too. Mor Kuzhambu is generally made with paruppu urundai or dried salty sundakkai with white pumpkin or okra (bhindi). My husband likes it with yellow pumpkin for the sweet, sour and salty taste.
| INGREDIENTS | |
| Sour Curd | 1 cup |
| Milk | 1/4 cup |
| Water | 1/4 cup |
| Turmeric Powder | 1/4 tsp |
| Salt | To taste |
| Soaked Tuvar dal | 2 tbsp |
| White Pumpkin | 250 grms |
| To Roast and Grind | |
| Channa Dal | 1 tsp |
| Urud Dal | 2 tsp |
| Methi Dana | 1/2 tsp |
| Hing (Soild) | A very small piece |
| Daniya Sabut | 1 tsp |
| Coconut (scrapped) | 2 tbsp |
| Green Chillies | 4 - 5 |
| To Temper | |
| Oil | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Sundakkai | 1 tsp |
| Curry Leaves | 1 sprig |
METHOD
- Heat a few drops of oil in a small pan, roast hing (if using solid) first, then add in channa dal, urud dal, methi dana, daniya sabut. Roast till they turn golden brown and emits a nice aroma. Remove from fire and add coconut and green chillies. Set aside to cool.
- Cut pumpkin into 1 inch pieces and cook it separately with little salt and turmeric.
- Now, grind the above mixture with soaked tuvar dal (remove all the water) to a paste (little coarse).
- Whip sour curd, milk and water with a little turmeric and salt. Add cooked pumpkin and ground paste, mix well and put it on fire. Cook till it starts boiling. Do not over cook as the curd will start curdling.
- Temper with mustard seeds, sundakkai and curry leaves.
- Serve hot with rice.
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