Tirunelveli Mor Kuzhambu Recipe
You will simply love this Tirunelveli Mor Kuzhambu recipe that has a perfect blend of spices and a curry simmered in yogurt gravy. Serve it along with a dry sabzi/ poriyal and hot steamed rice for lunch.
Tirunelveli Mor Kuzhambu recipe that has a perfect blend of spices and a curry simmered in yogurt gravy. The addition of red chillies, cumin seeds, methi seeds roasted and ground along with coconut makes this curry absolutely delicious. You can add a variety of vegetables into the mor kuzhambu like carrots, drumstick, chow chow and even green capsicum to make it nutritious and tasty.
Did you Know: Ash Gourd is a highly nutritive vegetable packed with vitamin B and C along with minerals like calcium, potassium,iron and phosphorous. With its good fiber content Ash Gourd helps in keeping the stomach free of ulcer and intestinal parasites. It also aids in weight loss and helps in fighting against mental illnesses like anxiety, insomnia and neurosis and paranoia.
- 250 grams Vellai Poosanikai (Ash gourd/White Pumpkin) , peeled and cubed
- 1/2 cup Tamarind Water
- 2 cups Curd (Dahi / Yogurt)
- Salt , to taste For Coconut Masala
- 2 teaspoons White Urad Dal (Split)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 5 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 cup Fresh coconut , grated For Seasoning
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
How to make Tirunelveli Mor Kuzhambu Recipe
To begin making Tirunelveli Style Mor Kuzhambu recipe, prep all the ingredients and keep them aside.
Fist step is to roast and make the coconut paste. Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds and red chillies. Roast them for about a minute until you can see the seeds crackling. Ensure you don't allow them to burn.
Once roasted, add the coconut and saute for a few seconds and turn off the heat.
Add the roasted ingredients into the blender, add 1/2 cup of warm water and blend to make a smooth paste.
Keep this aside.
Pressure cook the ash gourd along with a little salt, turmeric powder and 2 tablespoons of water. Pressure cook for two whistles and turn off the heat. Allow the pressure to release naturally.
Into a sauce pan, add the yogurt, the tamarind water, cooked ash gourd, the coconut mixture, salt to taste and mix well to combine. Give it a brisk boil ONLY when you are ready to eat.
To prepare the tadka, heat oil over medium heat in a tadka pan. Add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown. Once golden, stir in the curry leaves and turn off the heat.
Pour this seasoning over the Tirunelveli Mor Kuzhambu mixture. Once you are ready to have your meal, give this Tirunelveli Mor Kuzhambu a brisk boil for about 2 minutes and turn off the heat.
Transfer the Tirunelveli Mor Kuzhambu to a serving bowl and serve hot.