1

To begin making the Mor Kuzhambu recipe, we wil first cook the vegetables and keep them ready. Cook the pineapple (or ash gourd or mangoes) along with salt and turmeric powder in a little bit of water on medium heat till the vegetables pieces turn soft. I used a pressure cooker to cook the vegetables. But you can use a sauce pan to cook the vegetables too. Make sure you cover the pan, so the steam that is created will help cook the vegetables faster. Keep this aside.

2

Next step is the make the coconut paste; for this grind the coconut, cumin, curry leaves, fenugreek and black pepper to a fine paste adding very little water. Keep this aside.

3

In a heavy bottomed sauce pan; add in the cooked pineapple or other vegetable you used, the coconut paste, whisked yogurt and any additional salt to taste.

4

Turn the heat to high and give the mixture a brisk boil. Once it comes to a brisk boil, turn off the heat as the mor kuzhambu is now ready for seasoning.

5

For the seasoning; heat a teaspoon of oil on medium heat; add in the mustard seeds, fenugreek seeds and curry leaves.  Allow them to crackle. Add this seasoning to the above pulissery (mor kuzhambu).

6

Transfer the Mor Kuzahmbu (Puliserry) to a serving dish and serve it along with hot rice and Beetroot Poriyal

Note: You can also add local ingredients like Green Bell Peppers, Cayote Squash (Chow Chow), Carrots or Drumsticks as vegetables into the Mor Kuzhambu