Varuthu aracha mor kuzhambu

Varuthu aracha mor kuzhambu | Poosanikai mor kuzhambu recipe – Traditional Tirunelveli style Mor kuzhambu recipe with full video and step-by-step pictures.

We usually make Mor kuzhambu by soaking little dal and use green chilis for grinding. This is a different style of mor kuzhambu which I learned from my friend Banu. A few days back, during our evening walk, she was telling me that she made Mor kuzhambu and sevai for dinner. She also shared this simple mor kuzhambu recipe, which her mother-in-law makes whenever they make sevai at home.

My amma always make sevai, the one using traditional sevai nazhi, Mor kuzhambu and fried appalam combo. This is one of the most popular combos in Tamil brahmin houses. The mor kuzhambu will be a regular Vendakkai mor kuzhambu. I have also a version of Kalyana Bonda mor kuzhambu from my perimma, my mom’s elder sister. That is yet another super-hit recipe and everyone at home loves it.

I always wanted to try Poosanikai mor kuzhambu, so I added it to this one. We all loved this one with rice. It tasted very flavourful and it is perfect for big gatherings like Navaratri and poojas.

Check out

• Vendakkai mor kuzhambu
• Bonda mor kuzhambu
• Mambazha mor kootan

Mor kuzhambu pairs well with

• Sevai
• Potato kara curry
• Yam fry
• Raw banana fry

Varuthu aracha mor kuzhambu

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Varuthu aracha Morkuzhambu

Easy to make South Indian based buttermilk gravy with freshly roasted ingredients

Course Lunch, Main Course

Cuisine Indian

Keyword kuzhambu recipes, South Indian lunch recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup cubes ash gourd | white pumpkin
• 2 cups curd | yogurt
• Salt as needed
• ½ tsp turmeric powder
• 2 tsp coconut oil
• 1 red chili
• Few curry leaves
• ½ tsp mustard seeds
• 2 pinches asafoetida
• To roast and grind
• 1 tbsp chana dal
• ¼ tsp venthayam | methi seeds
• 2 red chili
• 2 tbsp coconut
• 1 tsp coconut oil

Instructions

• Let’s first cook the ash gourd | white pumpkin.
• Adding vegetables to this varutha aracha mor kuzhambu is optional. In the original recipe, my friend told, that they don’t add any vegetables.
• You can add ladies finger also.
• In a saucepan add the cubed ash gourd and ½ cup of water.
• Add a little salt.
• Let this cook till the veggie gets soft.
• Once done keep it aside. Do not drain excess water, if any.
• Let’s roast and grind the ingredients for the mor kuzhambu.
• In a pan add 1 tsp coconut oil.
• Add the chana dal, venthayam, and red chili.
• Roast till the dal turns golden brown.
• Switch off the flame and add the coconut.
• Let the coconut sit in the heat for 2 minutes.
• Take out, cool, and grind into a fine paste.
• Add salt and turmeric powder to the curd.
• Add the ground paste and ¼ cup of water.
• Churn it well using a whisk.
• Add in the asafoetida.
• Now transfer this to a pan.
• Add the cooked ash gourd to this.
• If needed add little water, do not add more water as it will make the kuzhambu very thin.
• Mix well, let this come to a froth.
• Switch off the flame.
• Temper mustard seeds and 1 red chili in 1 tsp coconut oil.
• Serve with rice. This mor kuzhambu tastes well with sevai, adai or pidi kozhakattai too.

Video

Varuthu aracha Mor kuzhambu - Poosanikai mor kuzhambu recipe

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Varuthu aracha Mor kuzhambu - Poosanikai mor kuzhambu recipe

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Notes

1.You can add ½ tbsp of toor dal also while roasting.

2. You skip veggies in this mor kuzhambu. 3. Coconut oil gives a nice flavour to the mor kuzhambu, so do not skip it.

• Let’s first cook the ash gourd | white pumpkin.
• Adding vegetables to this varutha aracha mor kuzhambu is optional. In the original recipe, my friend told, that they don’t add any vegetables.
• You can add ladies finger also.
• In a sauce pan add the cubed ash gourd and ½ cup of water.
• Add little salt.
• Let this cook till the veggie gets soft.
• Once done keep it aside. Do not drain excess water, if any.

• Let’s roast and grind the ingredients for the mor kuzhambu.
• In a pan add 1 tsp coconut oil.
• Add the chana dal, venthayam, and red chili.
• Roast till the dal turns golden brown.
• Switch off the flame and add the coconut.
• Let the coconut sit in the heat for 2 minutes.

• Take out, cool, and grind into a fine paste.

• Add salt and turmeric powder to the curd.
• Add the ground paste and ¼ cup of water.
• Churn it well using a whisk.
• Add in the asafoetida.

• Now transfer this to a pan.
• Add the cooked ash gourd to this.
• If needed add little water, do not add more water as it will make the kuzhambu very thin.
• Mix well, let this come to a froth.
• Switch off the flame.

• Temper mustard seeds and 1 red chili in 1 tsp coconut oil.

• Serve with rice. This mor kuzhambu tastes well with sevai, adai or pidi kozhakattai too.

1. You can add ½ tbsp of toor dal also while roasting.
2. You skip veggies in this mor kuzhambu.
3. Coconut oil gives a nice flavour to the mor kuzhambu, so do not skip it.