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

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.

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

• 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 .

• 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 .

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

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

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