Mor Kuzhambu is a traditional South Indian sambar variety. Similar to North Indian Kadhi, this is made using curd/yogurt, it is very popular and quite easy to make.
Served with hot rice, this is made during festivals and special occasions. Unlike the regular sambar that take some time, this delicious dish can be prepared in less time and does not need elaborate ingredients.
With numerous local flavours, the buttermilk kuzhambu is a staple of Tamil cuisine.
- 2 cup Curd
- 300 g White Pumpkin chopped
- 1 inch Ginger
- 4 to 5 Green Chillies
- 4 to 5 Dry Red Chillies
- 2 tsp Coriander Seeds
- 1 tbsp Coconut grated
- 2 tsp Bengal Gram Dal
- 2 tsp Toor Dal
- 1/4 tsp Cumin Seeds
- as per taste Salt
- 1/4 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- a pinch Asafoetida Powder
- 1 to 2 Dry Red Chillies
- Soak the bengal gram dal, toor dal, coriander seeds, ginger, green chillies and dry red chillies for 45 to 60 minutes.
- Drain well.
- Grind together with turmeric powder, cumin seeds and coconut to a fine paste.
- Heat 1/4 cup of water in a pan over medium flame.
- Add the pumpkin pieces, turmeric powder and salt.
- Simmer for a few minutes.
- Fry the tempering ingredients in little oil and add to the pan.
- Whisk the curd and add to the pan along with the ground paste.
- Stir well.
- If required, add some water and simmer for a minute or two.
- Serve hot with rice.