Mor Kulambu Recipe | Easy Mor Kuzhambu
Recipe: https://recipestripper.com/recipes/16abc59d-492a-4fb7-a7fd-f34deef16c0d
Original source: https://www.vegrecipesofindia.com/mor-kulambu-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2018/05/mor-kuzhambu-recipe-2.jpg

Mor Kulambu is a traditional South Indian dish made with yogurt or buttermilk. It has a tangy taste and is lightly spiced. In this recipe, ash gourd is cooked in a smooth coconut paste made with rice, lentils, and spices. The curried dish is finished with a simple tempering and served with steamed rice.
Yield: 4
Prep time: PT10M
Cook time: PT20M
Total time: PT30M

Ingredients
- 1 tablespoon tuvar dal ((arhar dal, tur dal, hulled and split pigeon pea lentils))
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon raw rice
- ¼ cup hot water (- for soaking)
- 3 to 4 green chilies (or add as required)
- 1 inch ginger
- 5 to 6 curry leaves
- ¼ cup coconut (- fresh and grated)
- 1.5 cups white pumpkin (- chopped (petha, ash gourd, winter melon))
- 1 cup water (or add as required)
- ¼ teaspoon turmeric powder
- 1 cup curd (thick and slightly sour, beaten)
- salt (as per taste)
- 1 to 1.5 tablespoons oil (- sesame oil or sunflower oil or ghee or preferred neutral flavored oil)
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 to 2 dry red chilies (– broken, stems and seeds removed)
- 1 generous pinch of asafoetida ((hing))
- 7 to 8 curry leaves

Instructions
1. [Making paste] Take tuvar dal, coriander seeds, cumin seeds and raw rice in a plate or bowl.
2. [Making paste] 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.
3. [Making paste] Then take all of them in a bowl. Add ¼ cup hot water. Soak for 20 minutes.
4. [Making paste] Then take the soaked tuvar dal, coriander seeds etc along with the soaked water in a small grinder jar or chutney grinder.
5. [Making paste] Add chopped green chilies, ginger, curry leaves and grated coconut.
6. [Making paste] Grind to a smooth and fine paste. Set aside.
7. [Making buttermilk mixture] Take the thick curd which is slightly sour in a bowl or pan. Beat or whisk it till smooth.
8. [Making buttermilk mixture] Add the ground coconut paste. Then add 1 cup water. Mix very well. Keep aside.
9. [Cooking ash gourd or white pumpkin] Meanwhile when the rice and lentils are soaking, you can cook the pumpkin. Rinse, peel and chop ash gourd into 0.5 to 1 inch cubes. Take the chopped ash gourd in a pan.
10. [Cooking ash gourd or white pumpkin] Add ¼ teaspoon turmeric powder and 1 cup water. Stir to combine.
11. [Cooking ash gourd or white pumpkin] Cover the pan and keep it on a medium-low heat. In between do check and give a stir.
12. [Cooking ash gourd or white pumpkin] Simmer till the pumpkin is almost cooked.
13. [Making mor kuzhambu] Reduce the heat to a low or you can turn off the heat. Then add the buttermilk mixture. Mix well.
14. [Making mor kuzhambu] Season with salt as per taste. Mix again.
15. [Making mor kuzhambu] Simmer the mor kuzhambu on a low heat. Do stir occasionally.
16. [Making mor kuzhambu] The entire kuzhambu has to come to a gentle simmer. Once you see the kuzhambu simmering, then turn off the heat. Cover and keep aside.
17. [Making tempering] 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.
18. [Making tempering] Add mustard seeds.
19. [Making tempering] Let the mustard seeds crackle. When the mustard seeds crackle, add fenugreek seeds.
20. [Making tempering] Quickly add red chilies, curry leaves and a generous pinch of asafoetida (hing). Stir and turn off heat.
21. [Making tempering] Pour this tempering mixture in the More Kulambu. Cover with a lid for five minutes and let the flavors infuse.
22. [Making tempering] Serve Mor Kulambu with steamed rice.