This more kuzhambu is specially made during festivals.
Cooking time 10 minutes.
Serves 4.
Ingredients
- 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.
- Grated coconut 2 tablespoons.
- Salt to taste.
- For garnishing 2 teaspoon sesame oil, 1/2 teaspoon mustard seeds, 1 twig curry leaves.
Method
- Soak the toordal in warm water for 20 minutes.
- Fry the corrianderseeds, channadal, methi and redchilli in 1 teaspoon oil till golden.
- Grind the toordal, fried ingredients along with 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?
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.