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Friday, September 19, 2014

Moru Curry(Step By Step Pics) | Mor Kulambu

         I have a love towards mor kulambhu/Moru Curry and avial .I tasted Moru Curry when i was in my uncles house Chennai .I  did avial many times after i got married . This moru curry, i never tried .While i was going through a recipe book i mentioned about, i saw this moru curry with ash gourd recipe there and want to try immediately . I did the curry previous week.After i ate  ,my hand smelled like heaven .Just loving this Mor Kulzhambhu .
    Moru Curry and Beans paruppu usili is a very famous combo in Iyengar house.But we do Beetroot Usili(beetroot kola) as a sidedish(Instead of beans we use beetroot).
        I added just 3/4 cup of yogurt and 3 green chilies opposed to 1 1/2 cup yogurt and 4 green chilies mentioned in the book ,Thinking of it will be more for 3 of us .After we ate lunch  so much of  kulambhu was remaining so we had with dosa and it tasted amazing with dosa too  .If  you want  gravy/kulambhu to be tangy, use the day before yogurt .If you are making this curry for more than 4 people increase the yogurt and chilies used. you might want to increase coconut used as well .


Some wonderful kulambhu recipes
  1. Curry leaves Kulambhu
  2. Kola Urundai Kulambhu
  3. Kathirikai Murungaikai Kulambhu

Mor Kulmabhu

Preparation time:10 min
Cooking time:10 +15 min
Serves:3-4

Ingredients:
  •  200 grams ash gourd/poosani kai
  • 1/4 tsp turmeric powder
  • 8 red onions/shallots
  • 1/2 tomato/Thakkali.
  • 3/4 cup yogurt/thayir

To temper:
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera/Cumin seeds
  • few curry leaves/Karuvepilai
To grind:
  • 2 tsp grated coconut
  • 1 tsp jeera/Cumin seeds
  • 3 green chilies/Pacha milagai
  • 1 tsp toor Dal/Thuvaram parupu
  • 1 tsp Channa Dal/Kadala parupu
  • 1 tsp raw rice/Pacharisi
Method:
  • Soak Channa,toor Dal and raw rice for sometime and grind it along with jeera,coconut,chilies.
Channadal,rice,Toor dal

Grind all items with coconut and chilies

  • Clean the ash gourd and cut it in to small pieces.
Ashgourd

  • Pressure cook it along with onion and tomato for a whistle .
  • In a pan add oil and add the tempering items when tava is hot .
Tempering

  • Add turmeric powder as well .
  • Add the pressure cooked ash gourd and ground paste .
  • Add the required salt and let it cook until it becomes thick .
  • Make the yogurt to butter milk by churning it.If its too thick add little water .
Churned yoghurt

  • When the gravy is thick, add the thick butter milk .
Finished gravy

  • When the gravy boils switch off the flame .
  • Serve it with rice and parupu usili .

Ashgourd Yoghurt gravy Ready

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12 comments:

  1. nice and yummy mor kulambhu....perfect...

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  2. Love this healthy kulambhu..great with hot rice.

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  3. I do the same way except the onion and tomato, may be next time i'll add both..Fingerlicking kuzhambu.

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  4. very fav..I don't add Tomato sounds interesting

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  5. I love this mooru , we also prepare somewhat similiar, but do not add daal in it.

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  6. love this.. its one of my favorites...

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  7. I dont grind channadal and rice but do all the rest same way.Love that idea Sathya ,shd try.

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  8. wow i like this curry :) shall try it looks awesome gal

    ReplyDelete

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