We usually make Mor kuzhambu by soaking little dal and use green chilis for grinding. This is a different style of mor kuzhambu which I learned from my friend Banu. A few days back, during our evening walk, she was telling me that she made Mor kuzhambu and sevai for dinner. She also shared this simple mor kuzhambu recipe, which her mother-in-law makes whenever they make sevai at home. My amma always make sevai, the one using traditional sevai nazhi, Mor kuzhambu and fried appalam combo. This is one of the most popular combos in Tamil brahmin houses. The mor kuzhambu will be a regular Vendakkai mor kuzhambu. I have also a version of Kalyana Bonda mor kuzhambu from my perimma, my mom’s elder sister. That is yet another super-hit recipe and everyone at home loves it. I always wanted to try Poosanikai mor kuzhambu, so I added it to this one. We all loved this one with rice. It tasted very flavourful and it is perfect for big gatherings like Navaratri and poojas. Check out
Vendakkai mor kuzhambuBonda mor kuzhambuMambazha mor kootan
Mor kuzhambu pairs well with
Sevai Potato kara curryYam fryRaw banana fry
Varuthu aracha mor kuzhambu
Let’s first cook the ash gourd | white pumpkin.Adding vegetables to this varutha aracha mor kuzhambu is optional. In the original recipe, my friend told, that they don’t add any vegetables.You can add ladies finger also.In a sauce pan add the cubed ash gourd and ½ cup of water.Add little salt.Let this cook till the veggie gets soft.Once done keep it aside. Do not drain excess water, if any.
Let’s roast and grind the ingredients for the mor kuzhambu.In a pan add 1 tsp coconut oil.Add the chana dal, venthayam, and red chili.Roast till the dal turns golden brown.Switch off the flame and add the coconut.Let the coconut sit in the heat for 2 minutes.
Take out, cool, and grind into a fine paste.
Add salt and turmeric powder to the curd.Add the ground paste and ¼ cup of water.Churn it well using a whisk.Add in the asafoetida.
Now transfer this to a pan.Add the cooked ash gourd to this.If needed add little water, do not add more water as it will make the kuzhambu very thin.Mix well, let this come to a froth.Switch off the flame.
Temper mustard seeds and 1 red chili in 1 tsp coconut oil.
Serve with rice. This mor kuzhambu tastes well with sevai, adai or pidi kozhakattai too.
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