I was just looking through my mom's cook book and found this mor kuzhambhu. I usually make mor kuzhambhu by soaking thuvar dal, coriander seeds etc... instead i wanted to try this one.
I am always super careful when making Mor kuzhambhu. I am afraid that the curd would curdle, but now i know the trick. No more curdling!!!
Mor kuzhambhu and parupu usli go well together, but i made Rajasthani Bhindi which made a good side dish for this kuzhambhu. Rajasthani Bhindi' s recipe on its way.
Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu
Preparation time: 10 mins |Cooking time: 25 mins | Serves: 2
Ingredients
To Temper
Method
1. Cook the white pumkin separately. whisk the curd with water. There should not be any lumps.
2. Grind coconut, green chilli, pepper to a smooth paste. Add little water while grinding.
3. To the curd add turmeric, grounded paste, vegetables and salt.
4. Heat the curd till it starts to froth. Do not boil. Remove from flame when you see froth.
5. In a pan, add oil followed by the ingredients given in the table " To Temper". Add to the Mor kuzhambhu.
Notes:
Do not boil the curd. It will curdle if you boil. Remove immediately after it starts frothing.
Whisk the curd and water to a uniform mixture, Lumps might lead to curdling while heating.
Always mix the veggies, grounded mixture to curd and then heat.
Apart from white pumpkin you can use Colacassia, yam, vazhakai, vendakkai. I added water to curd, because my curd was too thick.  |
I am really sorry for adding one more picture. I don't know if these pics look appealing or good, but i just thought i am improving. When i see other blogs i always get into the details on photography and i always wanted to reproduce one such picture. Hope i am on a right track!!!
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