By Bhavana Verma
June 8, 2024
Mor Kulambu, also called mor kuzhambu, is the South Indian variation for the North Indian kadhi. If you are a true fan of kadhi, give this recipe a try to see how South Indian flavours give it a twist.
1 Tablespoon Split Pigeon Lentil 1 Teaspoon Coriander Seeds ½ Teaspoon Cumin Seeds ½ Teaspoon Raw Rice ¼ Cup Hot Water – For Soaking 3 Green Chilies 1 Inch Ginger Curry Leaves ¼ Cup Grated Fresh Coconut 1.5 Cups Chopped White Pumpkin ¼ Teaspoon Turmeric Powder 1 Cup Beaten Curd Salt Spice Temper
Prepare the paste by grinding soaked tuvar dal, coriander seeds, cumin seeds, and raw rice with green chilies, ginger, curry leaves, and grated coconut to a smooth paste.
Make buttermilk mixture by mixing whisked curd with ground coconut paste and one cup water. Set aside.
Cook ash gourds with ¼ teaspoon turmeric powder and 1 cup water until tender.
Combine buttermilk mixture to cooked ash gourd and season with salt and simmer on low heat for a few minutes.
Temper it with oil, mustard seeds, fenugreek seeds, red chilies, curry leaves, and asafoetida.
Cover it and let flavours infuse.
Serve it hot with steamed rice.