Mor Kuzhambu (Lightly Spiced South Indian Buttermilk Curry)
Mor Kuzhambu is essentially South Indian Kadhi, lightly spiced perfect buttermilk curry for a summer lunch with a bowl of rice and it takes all of 20 minutes to make this from start to end. Can we ask for more?
- 1 cup Pumpkin / Ash gourd White cubed
- 3 cups buttermilk Thick
- 1/2 tsp turmeric Powder
- to taste salt
For Grinding to a paste
- 1/2 cup coconut Grated
- 3 green chillies
- 1 tsp coriander seeds
- 1 tsp jeera
- 1 inch ginger
- 1/4 tsp raw rice
For the seasoning
- 1 tsp coconut oil
- 1/2 tsp mustard
- 2 chillies dry red
- 1/2 tsp urad dal
- handful curry leaves
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.