Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, poosanikai mor kuzhambu/ ash gourd buttermilk curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mor Kozhambu is a traditional buttermilk based curry of south India. It uses less oil and chilli. This gives a soothing feeling after eating and suits well for the summer season. The spices used in this curry vary region-to-region and home to home.
Poosanikai Mor Kuzhambu/ Ash Gourd Buttermilk Curry is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Poosanikai Mor Kuzhambu/ Ash Gourd Buttermilk Curry is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have poosanikai mor kuzhambu/ ash gourd buttermilk curry using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Poosanikai Mor Kuzhambu/ Ash Gourd Buttermilk Curry:
- Prepare 1/4 kg Ash Gourd/Poosanikai cut into small pieces
- Take 1/2 cup grated coconut
- Make ready 1 tsp Toor dal
- Make ready 1 1/2 tsp Coriander seeds
- Get 1/2 tsp Cumin seeds
- Make ready 4 Garlic pods
- Prepare 5 Dry Red Chillies broken
- Make ready 1/2 tsp Rice
- Make ready 10 Shallots roughly chopped
- Prepare 1 Medium size Onion chopped
- Take Curry leaves few
- Make ready Coriander leaves few
- Make ready 2 tsp Coconut Oil
- Prepare 1/2 tsp Mustard seeds
- Make ready 1/2 tsp Turmeric powder
- Take Buttermilk-as required
- Take Salt-as per your taste
- Prepare Water-as required
Poosanikai (Ash Gourd) mor (buttermilk) kuzhambu (curry/sambhar) is a signature Iyengar entree that is must have in festivals, weddings and other important gatherings. The typical recipe that my mom in law uses is one that has coconut, cumin and green chillies as spices, but I thought of giving it a typical "Sambhar" taste with added Rasam. Usually poosanikkai (ash gourd), chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.
Steps to make Poosanikai Mor Kuzhambu/ Ash Gourd Buttermilk Curry:
- Place a pan in the stove. Switch on the flame. Add Ash Gourd pieces and some water for it to cook. Cover and cook for 15mins until it becomes transparent.
- In a mixie,add grated coconut, shallots, coriander seeds, cumin seeds,toor dal, rice, red chillies and garlic. Grind to form a smooth paste by adding some water.
- Place another curry pan in the stove. Switch on the flame. Add oil.
- Once the oil gets heat, add mustard seeds(you can also add 1 dry red chilli for extra spicy). Once it gets spluttered, add onions and curry leaves. Saute until onions become translucent.
- Then add the cooked ash gourd. Mix well.
- Then add the ground paste, turmeric powder,salt and buttermilk as required for curry. Half cover the currypan with a lid and cook for 15 mins in medium low flame.
- Add coriander leaves. Mix it and transfer to a bowl.
- Now it's ready to serve with hot rice and dosa.
Usually poosanikkai (ash gourd), chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this. Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Mor kulambu is a curd or buttermilk based curry from the South Indian cuisine. The recipe shared is of mor kulambu made with ash gourd (winter melon, petha, white pumpkin).
So that is going to wrap it up for this exceptional food poosanikai mor kuzhambu/ ash gourd buttermilk curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
