This more kuzhambu is specially made during festivals.
Cooking time 10 minutes.
Serves 4.
Ingredients
- Thick Curds -1 cup.
- White pumpkin cut into 1 inch cubes -1 cup.
- Turmeric powder- 1/4 teaspoon.
- Hing powder – 1/4 teaspoon.
- Toor dal -1 tablespoon.(soaked)
- Corriander seeds – 1 and 1/2 teaspoons.
- Channadal – 1 and 1/2 teaspoons.
- Red chilli – 1 no.
- Methi seeds -1/2 teaspoons.
- Oil – 1 teaspoon.
- Green chili – 1no
- Grated coconut 2 tablespoons.
- Salt to taste.
- For garnishing 2 teaspoon Coconut oil, 1/2 teaspoon mustard seeds, 1 twig curry leaves.
Method
- Soak the toordal in warm water for 20 minutes.
- Fry the coriander seeds, channadal, methi and redchilli in 1 teaspoon oil till golden.
- Grind the toordal, fried ingredients along with green chili and coconut in to a fine paste adding a little water.
- Cook the pumpkin adding 1/2 cup water, hing and turmeric powder, on a medium flame, till soft.
- Beat the curd well.Add the paste, salt and mix well. Add to the cooked pumpkin and cook for 4 minutes in a medium flame stirring in between.
- Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame (til) oil.
Microwave method.
- Place the pumpkin in a microwave safe container, add hing, turmeric powder and 2 tablespoons water and cook in micro high for 4 minutes.
- Mix the curd, ground paste and salt to the pumpkin. Add 1/4 cup water and micro high for 3 minutes.
- Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame(til)oil.
Transfer to a serving bowl.
PS you can substitute Pumpkin with any other vegetable of your choice.
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I love more kuzhambu very much. I make little different than your version. I am going to try it. I can’t wait. Thanks.
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It doesn’t give excellent taste without adding cummin seeds – fry a little bit without oil and dry grind it, add a tea spoon.
hi looks good, will try it today and let u know, thanks.
This was the closest I could find to my mom’s morkozhambu.
Tried it and turned out very good. Thank you.
I had my craving fulfilled.
I had added litte bit cumin too and added coriander pdr as it didnt have coriander seeds.
நன்றி. இன்றய தினம் னல்ல உனவு.
— ராஜ்
thank you for the recipe!
tried it last night n it turned out just fine!
thanks. one can also add a teaspoon of jeera
I like this more kuzhambu.. thanks for the reciepe.
Jessy Gobal
http://www.indiansscript.com
I have followed the instruction, and found the raw toor dal smell. Kindly let me know if the toor dhal needs to fried along with other ingredients.
Nice find! 🙂
Hi.I tried your recipe…however it became a little kasapu. What did I do wrong?
Perhaps you should reduce the vendayam (methi seeds)
do u need sour curd or plain curd for this?
read recipe its mouth watering, i love morkuzhambu lemme try n then come back to u.
Good amma