Mor Kuzhambu

Mor Kuzhambu is an easy to prepare kuzhambu variety using yoghurt/curd. This is a welcome change to the regularly made sambar and other kuzhambu varieties. It can be prepared in a short period of time and can be served with any spicy curries like potato/raw banana/colocasia fry. We also make paruppu usili as a side dish for this. This is a no onion no garlic recipe and hence usually made on festival days. Though it is an easy recipe, there are few tips and instructions to follow while preparing this. I have given them in the notes section. I learnt this recipe from my periamma who is an expert in cooking traditional dishes.

Mor Kuzhambu Recipe

Serves  :  3 people

Ingredients

• Curd  -  1.5 cups
• Chow chow/chayote  -  1 cup chopped
• Turmeric powder  -  1 tsp
• Salt  -  as required

To temper

• Oil   -  1 tsp
• Mustard  -  1 tsp
• Red chilly  -  2
• Hing  -  a generous pinch
• Curry leaves  -  a sprig

To grind

• Coconut  -  1/4 cup
• Fried gram dal(pottu kadalai)  -  1 tbsp
• Green chilly  -  3 small
• Ginger  -  a small piece
• Cumin seeds  -  1 tsp

Method

• Peel the skin of chow chow and chop into cubes. Pressure cook till soft by adding little salt and a pinch of turmeric powder.
• Whisk the curd well to make buttermilk. You can either use a whisk/mathu for this or use the "whip" mode in the mixie/blender. If the curd is too thick, add little water to dilute it.
• Grind all items given under "To grind" to a fine paste using required water.
• Take the buttermilk in a vessel, add turmeric powder, salt, the ground paste and the cooked vegetable.
• Boil in low to medium flame till it becomes frothy. Do not allow it to boil for long as it will make the kuzhambu to curdle.
• In a pan, add oil and once heated add all items mentioned under "To temper".
• Once they crackle, add it to the kuzhambu.
• Serve with rice.

                                           

Notes

• Other vegetables which can be used for this dish are white pumpkin(ash gourd), colocasia, ladies finger and tomato. My periamma even prepares this kuzhambu with steamed lentil balls(urundai mor kuzhambu).
• If using ladies finger or tomato, saute in little oil and proceed with the recipe.
• My periamma suggested to add a tsp of coriander seeds or mustard seeds while grinding, if the curd is too sour. I didn't add any as my curd was not sour.
• Whisk the curd well. Else the kuzhambu will curdle. 
• Also, don't let the kuzhambu boil for long. Once it turns frothy, switch off the stove. If allowed to boil for long, the kuzhambu will curdle.
• Adjust the amount of green chillies according to the spice level required. The quantity I have given in the recipe yields a mild spicy dish.

Try this easy to prepare kuzhambu!!