Mor kuzhambu recipe
  • ash gourd or kumbalanga - 1 cup
  • thick buttermilk - 2 cups
  • turmeric powder - ¼ teaspoon
  • salt - to taste
  • for coconut paste
  • grated coconut - ½ cup
  • jeera or cumin seeds - ½ teaspoon
  • green chili - 4
  • coriander seeds - 2 teaspoons
  • toor dal - 1 teaspoon
  • raw rice - ¼ teaspoon
  • for tempering
  • coconut oil - 1 tablespoon
  • mustard seeds - ½ teaspoon
  • curry leaves - few
  1. Wash and soak toor dal, coriander seeds, and raw rice in water for 10 minutes.
  2. Meanwhile, add ash gourd to a pan with enough water, turmeric powder, salt and cook until it becomes soft.
  3. Add soaked toor dal, coriander seeds, raw rice along with grated coconut, green chili and cumin seeds into a mixer jar. Add water little by little and grind it to a smooth paste.
  4. Mix this ground coconut paste along with buttermilk and keep aside.
  5. Once ash gourd is cooked well, reduce the flame to low, and add the ground paste. Cook on low flame until bubbles start appearing. Keep stirring to avoid curdling. Once it starts boiling, turn off the flame.
  6. Heat coconut oil in a pan. When the oil is hot enough, splutter mustard seeds. Add curry leaves and saute for a minute. Pour the tempering over the curry. Mix well. Cover and keep it aside for a few minutes so that the flavor get infused in the curry.
  7. Serve mor kuzhambu with rice.
Recipe by Vegetarian Indian Recipes at