Mor kuzhmabu is the traditional recipe originated from Kerala which can be called as Buttermilk curry The recipe is usually is prepared with sour curd and grounded coconut where the flavor and aroma of added spices gives the sour curd a great taste. This recipe would be a favorite for most of South Indians and can be prepared using vegetables like Ash gourd, Lady’s finger and some people prepare with bottle gourd too…
Ash gourd or White pumpkin chopped – 1 bowl (or buy 1/2 kg in piece)
Toor dal -2 tsp
Thick Buttermilk -2 cups
Turmeric powder -1/4 tsp
Salt as required
Grated Coconut -1/2 cup
Ginger -1/2 inch
Green chilli -1
Red chilli -2
Jeera -1 1/2 tsp
Curry leaves -few
Coconut oil -3 tsp
Mustard -1 tsp
Curry leaves – few
Whole dry Red chilli -2
1. Remove the seeds and skin of white pumpkin, wash and chop in medium pieces.
2. Cook the pumpkin with just sprinkling water.
3. Soak toor dal for 20 minutes. Grind all the ingredients under to grind as a fine paste.
4. Transfer the paste to a vessel, add turmeric powder and water.
5. Let it boil nicely untill the raw smell goes off.
6. At this stage add buttermilk,salt and the cooked white pumpkin, boil for 5 minutes and transfer to a bowl.
7. Heat coconut oil in a kadai and fry ingredients for seasoning and add to the curry
|Perfect lunch when served with Rasam & papad
- White pumpkin by nature is a water content rich vegetable. Even just sprinkling of water would also be fine when pressure cooked under 1 whistle.
- If you are boiling in open vessel just add 1/4 glass of water.
- Using of sour curd retains original taste of the recipe.
- Check the curd/buttermilk consistency and add water else the curry become more watery.
- You can garnish with coriander if required
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