Mor Kuzhambu (Lightly spiced buttermilk curry)
I know I know I am doing the A-Z of Baking and I know posting this will mean two posts in a day :O :O :O but then I made the best ever Mor Kuzhambu yesterday that even my mother in law praised to no ends. I think that deserves a place on the blog besides it is so hot in Bangalore these days that the only things one can really eat are the ones with tons of curd in it.
Mor Kuzhambu is essentially South Indian Kadhi and regular readers of the blog know how much I love kadhi, it has been mentioned on the blog many times as one of my most favourite foods ever.
And the more I explore, the more I realise that there is a version of kadhi or yoghurt gravy in almost all parts of the country, some have slight variations like sweetish Gujurati kadhi and some more pronounced like Mor Kuzhambu which has yoghurt but skips the besan completely and uses coconut instead. I am also realising I adore almost all of them. May be I will post all of them one by one
In the meanwhile, here is Mor Kuzhambu lightly spiced perfect curry for a summer lunch with a bowl of rice and it takes all of 20 minutes to make this from start to end and under 30 minutes recipes is what is working for me these days considering it is a torture to stand in the kitchen really.
Mor Kuzhambu (Lightly Spiced South Indian Buttermilk Curry)
For Grinding to a paste
For the seasoning
- Cook pumpkin in a little water with salt until tender. Pumpkin boils fast and should get done in 5-6 minutes. Keep aside to cool
- Grind together all the ingredients for the paste.
- In a large bowl whisk together buttermilk, turmeric powder, salt and the ground paste.
- In a heavy bottom kadhai, bring to boil the buttermilk mixture and add boiled pumpkin to it. Reduce the flame and let it simmer for 3-4 minutes.
- Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves, urad dal and dry red chillies. Sautee for one minute and pour the seasoning over the Mor Kuzhambu. Serve with hot steamed rice.