The lip-puckering dish of South India: Mor Kuzhambu
Mor kuzhambu (or Buttermilk curry) is a regularly readied dish in South India. It is a curry in liquid consistent that served with rice or adai (pancake). It is a special dish for several festivals and celebrations.
The taste would be a little bit sourish just like the buttermilk. It can be prepared with various vegetables such as okra, potato, ash gourd, drumstick, chow chow, Taro roots, and spinach. But in Kerala, the curry is prepared in two different ways – with vegetables (ash gourd) and without vegetables.
Health Constitution of the curry:
Mor kuzhambu gives only 153 calories. Therefore, the curry is highly recommended by nutritionists in the daily diet schedule for everyone. It contains carbohydrates, protein, fiber, vitamin C, and fat. It is rich in calcium that makes our bones stronger. Most importantly, the recipe contains coconut oil that helps us to improve brain and memory function and boost our body's energy.
The 153 calories of mor kuzambu are similar to
- 15 minutes of running,
- 26 minutes of swimming,
- 46 minutes of walking, or
- 20 minutes of cycling
Making of Mor Kuzhambu:
Now, let us see how to prepare mor kuzhambu (ash gourd).
- 1 cup Ash gourd/white pumpkin cubed (poosanikkai)
- 3 cups Thick Buttermilk whisked
- 1/4 tsp Turmeric Powder
- Salt needed
- 1/2 cup Grated Coconut tightly packed
- Four green chillies or as needed
- 1 tsp Tur dal
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds (jeera)
- 1/ 2 tsp Raw rice
For the Seasoning
- 1 tsp Coconut oil
- 1 tsp Mustard seeds
- One pinch of Fenugreek seeds (optional)
- One sprig Curry leaves
- Coriander leaves
- Soak tur dal, coriander seeds, cumin seeds and rice in lukewarm water and set it aside for 5-10 minutes. Then, grate them with green chillies and coconut until it becomes a paste.
- Boil the ash gourd in water with some salt in it.
- Add turmeric and salt to the buttermilk and mix it well.
- Then, add the boiled ash gourd and the paste to the buttermilk.
- Heat it in low heat and saute regularly. After that, cook it in simmer for 3-4 minutes.
- Heat the coconut oil in a pan, add mustard oil and curry leaves and saute for 3 minutes. Now, add it to the curry.
If you are having mor kuzhambu with rice, then try Mor mizhagai (green chillies soaked in curd with salt and sundried) as a side dish. It gives a dashing combination.
We also have Mor Kolambu Mix (Majjige Huli Mix) that contains ground coconut, chilli, rice flour, salt.
Our instant mix is to be mixed with buttermilk, heated, and seasoned with oil, mustard, asafoetida, curry leaves, and red chilli.
Don't like taking this much trouble, worry not order our Instant Mor Kolambu Mix & prepare delicious Mor Kolambu in a jiffy.
Watch the video to know more.