Mor Kuzhambu Recipe, Poosanikai Mor Kuzhambu Recipe

I do not eat yogurt. Yogurt of any kind. I have never eaten plain yogurt my entire life. The first time I touched yogurt with my hands was to feed my son. Somehow I cannot take in the smell of fermented milk. Even my brother and a couple of my cousins don’t eat yogurt. I think it runs in the family. My parents love yogurt and so does my husband and son. I am the odd woman out! So, I don’t make mor kuzhambu often as its too “yogurty” for me to handle. Yogurt in kurma, biryani and things like that is fine but I still haven’t made friends with Mor Kuzhambu. My husband loves Mor Kuzhambu for lunch. Back in my place, we add shallots in mor kuzhambu which is unusual. This is my family recipe and this is how we do it. You can omit the shallots if you do not want them in your curry.

We will need to make a masala paste. Here is what you will need.

Grind all the ingredients to a smooth paste with half a cup of water. Set aside.

Boil the pumpkin in a cup of water for 5 minutes. Set aside.

Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.

Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.

Run the curd and half a cup of water in mixie for 10 seconds.

Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break and curdle.

Remove from heat immediately. Serve hot with rice.

For the Masala

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 tablespoon fried gram (pottu kadalai)
• 1 sprig curry leaves
• 1 dried red chilli
• 2 green chillies
• 1/4 cup fresh coconut
• 1/2 teaspoon turmeric
• 6 shallots (indian small onions)

Other Ingredients

• 2 cups ash gourd (white pumpkin), diced
• 2 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 6 shallots (indian small onions), chopped
• 1 teaspoon salt
• 1/2 cup plain curd

1. Grind all the ingredients listed under “masala” to a smooth paste with half a cup of water. Set aside.
2. Boil the pumpkin in a cup of water for 5 minutes. Set aside.
3. Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.
4. Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.
5. Run curd and half a cup of water in mixie for 10 seconds. Set aside.
6. Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Lunch
• Cuisine: Tamilnadu

For the Masala

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 tablespoon fried gram (pottu kadalai)
• 1 sprig curry leaves
• 1 dried red chilli
• 2 green chillies
• 1/4 cup fresh coconut
• 1/2 teaspoon turmeric
• 6 shallots (indian small onions)

Other Ingredients

• 2 cups ash gourd (white pumpkin), diced
• 2 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 6 shallots (indian small onions), chopped
• 1 teaspoon salt
• 1/2 cup plain curd

1. Grind all the ingredients listed under “masala” to a smooth paste with half a cup of water. Set aside.
2. Boil the pumpkin in a cup of water for 5 minutes. Set aside.
3. Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.
4. Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.
5. Run curd and half a cup of water in mixie for 10 seconds. Set aside.
6. Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Lunch
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/mor-kuzhambu-poosanikai-mor-kuzhambu/

This is another of my dad’s favorite dish . He used to have a job which required him to travel a lot and so my mom would make this for lunch whenever he was in town. My dad had a job that involved lot of travel and his eating habits were a little chaos. He suffered from haemorrhoid / piles for some time and she used to make this for lunch everyday for him during that time. This is a very simple dish to make and very healthy. The entire dish can be put together in less than 10 minutes.

Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Ash-gourd (white pumpkin) cooks very quickly. Switch off the flame.

Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.

Poosanikkai thayir pachadi is ready. Serve with rice.

• 2 cups diced white pumpkin, ash gourd
• 1 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies, broken roughly
• a pinch of asafoetida (hing)
• 1/2 teaspoon salt
• 1/2 a cup of plain curd / yogurt

1. Heat oil in a pan and add in the mustard seeds, curry leaves, dried red chillies and asafoetida (hing). Let the mustard seeds splutter. Add in the diced pumpkin and salt. Add in a half a cup of water and boil for 5 minutes. Switch off the flame.
2. Take a bowl and add in the curd and half a cup of water. Whisk well to combine. Add it to the pan and mix well.
3. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Lunch
• Cuisine: Tamilnadu