Mor Kuzhambu Recipe More Kulambu Recipe Mor Kulambu

MORE KULAMBU

Steps:

• Take 1 tablespoon tuvar dal, 1 teaspoon coriander seeds, ½ teaspoon cumin seeds and ½ teaspoon raw rice.
• Using a fine tea strainer rinse them. You can use any type of white rice. If you do not have rice, then 1 to 2 teaspoons of rice flour can be added instead while grinding.
• Then take all of them in a bowl. Add ¼ cup hot water. Soak for 20 minutes.
• Then take the soaked tuvar dal, coriander seeds etc along with the soaked water in a small grinder jar or chutney grinder.
• Add 3 to 4 green chilies (chopped), ½ inch ginger (chopped), 5 to 6 curry leaves and ¼ cup grated coconut.
• Grind to a smooth paste. Keep aside.
• Take 1 cup thick curd which is slightly sour in a bowl or pan. Beat it till smooth.
• Add the ground coconut paste. Then add 1 cup water. Mix very well. Keep aside.
• Meanwhile when the rice and lentils are soaking, you can cook the pumpkin. Rinse, peel and chop ash gourd. Take the chopped ash gourd in a pan.
• Add ¼ teaspoon turmeric powder and 1 cup water. Stir.
• Cover the pan and keep it on a medium-low flame. In between do check and give a stir.
• Simmer till the pumpkin is almost cooked.
• Reduce the flame to a low or you can switch off the flame. Then add the curd+coconut mixture. mix well.
• Season with salt as per taste. Mix again.
• Simmer the kuzhambu on a low flame. Do stir occasionally.
• The entire kuzhambu has to come to a boil. Once you see the kuzhambu boiling, then switch off the flame. Cover and keep aside.
• Heat 1 to 1.5 tablespoons oil in a tadka pan or small pan. You can use gingelly oil (oil made from raw sesame seeds) or sunflower oil or safflower oil or even ghee.
• Add ½ teaspoon mustard seeds.
• Let the mustard seeds crackle. When the mustard seeds crackle, add ¼ teaspoon fenugreek seeds.
• Quickly add 1 to 2 dry red chilies, 7 to 8 curry leaves and 1 generous pinch of asafoetida (hing). Stir and switch off flame.
• Pour this tempering mixture in the mor kulambu. Cover for five minutes and let the flavors infuse.
• Serve more kulambu with steamed rice.