Скачать или смотреть Mor Kuzhambu Recipe | Ash Gourd Mor Kulambu | Summer Special Dish | Kulambu varieties

Mor Kuzhambu Recipe | Ash Gourd Mor Kulambu | Summer Special Dish | Kulambu varieties

#morkuzhambu #ashgourdmorkulambu #morekuzhambu #summerspecialdish #curdrecipes #kulambuvarieties #buttermilkkuzhambu #hemasubramanian


To Make Ground Masala

Oil - 3 Tsp
Fenugreek Seeds - 1/2 Tsp
Pepper - 1 Tsp
Coriander Seeds - 1 Tsp
Cumin Seeds - 3 Tsp
Ginger
Green Chilli - 4 Nos
Toor Dal - 2 Tbsp
Chana Dal - 1 Tbsp
Curry Leaves
Grated Coconut - 3 Tbsp
Hing / Asafoetida
Curd - 1 Cup
Jaggery
Water


To Make Ash Gourd Mor Kozhambu

Ash Gourd - 200 Gms
Oil - 3 Tsp
Mustard Seeds - 1/2 Tsp
Red Chilli - 2 Nos
Hing / Asafoetida
Salt - 2 Tsp
Turmeric Powder - 1/2 Tsp
Ground Masala
Jaggery
Water
Coriander Leaves
Curry Leaves

Method

To prepare the masala paste, heat 3 tsp of oil in a kadai. Add ½ tsp fenugreek seeds and 1 tsp peppercorns. Lightly roast until aromatic. Then add 1 tsp coriander seeds and 3 tsp cumin seeds, roast on low flame. Add a chopped piece of ginger, 4 slit green chilies, 2 tbsp soaked toor dal, and 1 tbsp soaked gram dal. Stir everything well. Add a handful of curry leaves, 3 tbsp freshly grated coconut, and a pinch of asafoetida. Finally, pour in 1 cup of beaten curd and turn off the stove. Mix gently and add a few small pieces of jaggery (optional). Let it cool, then grind into a smooth paste with a little water.

In a clean kadai, heat 3 tsp oil. Add ½ tsp mustard seeds, 3 dried red chilies, a pinch of asafoetida, and a few curry leaves. Add 200g chopped white pumpkin, 1 tsp salt, ¼ tsp turmeric, and enough water to cook. Cover and cook for 5 minutes.

Once pumpkin is soft, add the ground masala paste. Adjust consistency with water, salt, and a bit more jaggery if needed. Simmer for 5 minutes.

Finish with chopped coriander and curry leaves. Serve hot with rice, papad, or fryums.



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