Earlier in my post on my Ugadi
Pachadi, we saw in detail the relavance of the order of items served at a
South Indian Traditional Thali.Today we shall see one of the recipes -
Kalyana Mor Kozhambu (translated as Spiced yoghurt Curry served at weddings).
Now weddings have a special place in South India, and as with the rest of the
country, food plays an important role in ensuring the bridegroom family is well
fed - both in quality and quantity.
There are several ways to make MorKozhambu as seen here and here -
the Mysore Karnataka method and the quasi-Tamilnadu method. Today, this recipe
has the authentic Iyengar (Tamil Brahmin) method, and the
vegetables which are generally used are Ashgourd / Chayote Squash (Chow Chow),
or even Okra. Off to the recipe now, shall we. Sending this to BM # 30 Day 2
under "Cooking with Curds" theme.
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Ash gourd in tempered Yoghurt Curry - served with Hot White Rice and Ghee
Ingredients:
- White Pumpkin - peeled and cubed into 1 inch thick batons - 1 cup
- Curds - 1 ½ cup
- Salt - to taste
- Turmeric - ½ tsp
- Hing / Asafoetida - a generous pinch
To grind:
- Toor Dal - 1 TBSP
- Ginger - grated - ½ teaspoon (optional)
- Coriander seeds - 1.5 TBSP
- Channa Dal / Split Bengal gram - 1 ½ tsp
- Red chilli - 2 nos (adjust spice)
- Methi seeds (dry fenugreek) - ½ tsp
- Grated coconut - 3 TBSP
Tempering : Oil (1 tsp), ½ teaspoon Mustard seeds and ½ teaspoon cumin
seeds, curry leaves (few)
Method:
Soak Toor dal for 10-15 mins. Fry the coriander seeds, channa dal,
red chilli and methi seeds in ½ teaspoon of oil till golden brown, keep aside.
Grind all ingredients under "to grind"
Boil the ashgourd in the 2 cups of slightly salted water and
a pinch of turmeric for 8-10 mins. drain.
Beat the curds, and mix the ground paste. Bring to a slight boil,
and add the ashgourd pieces. Add salt.
After a single low boil, switch off. Prepare tempering and pour
onto the gravy
Serve with hot rice and ghee.
Nava K says
My fav because I just love the tangy flavor. While you have used gourd, I use other types like brinjals and carrots. That said, the ingredients for the gravy are most important and I see those you have used.
cookingwithsapana says
Looks delicious!
saraniskitchen says
my all time fav recipe..well made
Eat n Eat little More says
I love ashgourd and this looks tempting.. Would enjoy with plain rice 🙂
Unknown says
awesome.....simple and delicious...
Anu's Healthy Kitchen - Swiss Chard Chana Dal Masala Vada
Srivalli says
I love that colour Kalyani..very nice..
vaishali sabnani says
That dish sounds so nice, must try it soon...lovely flavors.
Chitz says
A family favorite.. Simple & yummy !!
Chef Mireille says
looks so colorful and inviting...def. a comfort food item
Pavani says
What a yummy, flavorful and traditional dish..
The Pumpkin Farm says
this is new dish for me, i make pumpkin bharta with dahi but the addition of toor dal and masalas is worth a try
Priya Suresh says
Fingerlicking morkuzhambu..Such a traditional dish.
Sandhya Ramakrishnan says
One of our favorite! Lovely presentation 🙂
Harini R says
love the traditional dish!
Gayathri Kumar says
Mod kulambu is my all time fav. Just drooling over here...
preeti garg says
Delicious and tasty
Unknown says
perfect with hot rice!!! very tempting mor kuzhambu!!
Sowmya
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RaviVk says
Good recipe. But I believe Toor dal also should be fried along with the rest of the ingredients ?
RaviVk says
Good recipe. Though you have said that Soak toor dal in water. You haven't said what to do with that. But I think you also have to use Toor dhal & grind it along with other ingredients. I hope so. Overall its a good recipe.