This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious.
It is a very simple, easy to make and a delicious side dish best relished with plain steamed rice. Mor Kuzhambu is traditionally prepared during special occasions and is a common dish found on the menu platter. So do give it a try and enjoy it with your loved ones.
- 1 cup pumpkin, cubed
- 2 tbsp. coriander seeds
- 1 tbsp. tuvar dal (pigeon pea lentil)
- 1 tbsp. cumin seeds
- 1/2 tsp. raw rice
- 1" ginger
- 2 green chilies
- 3 tbsp. fresh grated coconut
- salt to taste
- 1/2 tsp. turmeric powder
- 1 cup yoghurt, well beaten
- 1-2 tbsp. oil
- 1 tsp. mustard seeds
- 1-2 dry red chilies
- 1-2 sprig curry leaves
- 1 tsp. coriander leaves, chopped
Soak the coriander seeds, cumin seeds and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. Add to the yoghurt and keep aside.
In a pan add a cup water and cook the pumpkin along salt to taste and turmeric powder till it is soft.
Now add the yoghurt mix and some water if required and bring it to a boil. Switch off the flame and transfer to a serving dish.
Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, switch off the flame.
Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice.