Traditional Mor kuzhambu in Grandmother's style - Spices and Dal mixed with Curd Mor kuzhambu

Mor kuzhambu is one of the traditional recipe which is easy to make and also good for health. This is a special summer recipe for beating the heat. The spices and dal are ground and everything is blended with the curd. Try this and enjoy. Tastes best with white rice and varuval. Also goes well with Adai.

Mor kuzhambu

Ingredients for making Traditional Mor kuzhambu

lady's finger/ pumpkin/ chow chow - 1 cup
Onion – 1 medium sized
Curd – 2 cups

To soak and grind
Raw rice - 1tbsp.
Toor dal - 1 tbsp.

To grind
Green chillies - 4
Grated coconut - 2 tbsp
Cumin seeds - 1 tsp.

To Season
Coconut oil - 1 tsp
Red chillies - 2
Mustard seed - 1 tsp
A sprig of Curry leaves

Procedure for making Morkuzhambu

1. Soak the ingredients given under to soak for 1 hour and to form a paste in a mixie.

2. Beat the curd with a whipper, add water, salt and turmeric powder and set aside.

3. Cut the veggies of your choice into small pieces.

4. Heat coconut oil in the kadai allow the mustard seeds to splutter, add red chillies and curry leaves, saute the finely chopped onions and then add the veggies and fry well for 5 minutes. Add some water and allow it to cook.

5. When the veggies are half cooked add the ground paste along with the required amount of salt.

6. When everything starts to boil, add the beaten curd and the ground coconut mixture.

7. switch off the stove when it starts to boil.

7. Garnish with coriander leaves.

Enjoy this Traditional Morkuzhambu with white rice and potatoes.