Mor kulambu is a curd or buttermilk based curry from the South Indian cuisine. The recipe shared is of mor kulambu made with ash gourd (winter melon, petha, white pumpkin).
South Indian, Tamil Nadu
for ground paste
(arhar dal, pigeon pea lentils)
hot water for soaking
3 to 4
5 to 6
for cooking white pumpkin
chopped white pumpkin
(petha, ash gourd, winter melon)
or add as required
, slightly sour – beaten
as per taste
for tempering more kulambu
1 to 1.5
1 to 2
dry red chilies
– broken and seeds removed
generous pinch of asafoetida
7 to 8
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.
making curd mixture
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.
cooking ash gourd
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.
making mor kuzhambu
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.
making tempering for mor kuzhambu
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.
More Kulambu - https://www.vegrecipesofindia.com/mor-kulambu-recipe/