This is a classic south Indian dish to make when the usual sambars and other curries get boring. It is super easy to make but is super tasty as well.
The mor kuzhambu is a mildly spiced yoghurt curry. It can be made with any vegetable you have at home like okra, pumpkins, thai-brinjals (sundaikai).. sometimes I even use dry versions of the same.
Yoghurt – 1 ½ cups
Turmeric powder – ½ tsp
White pumpkin (cubed) – 1 cup
Mustard seeds – 1 tsp
Red chillies (whole dry) – 3-4 nos
Curry leaves – 1-2 sprigs
Salt to taste
Coconut (grated) – ¼ cup
Green chillies – 4-5 nos
Ginger (chopped) – 1” piece
Jeera – 1 tsp
In a bowl, whisk the yoghurt well to remove any lumps and form a smooth mixture.
Add the turmeric powder, salt, and whisk well.
Boil the pumpkin with water till tender, drain and keep aside.
Grind the coconut, jeera, ginger and green chillies to a smooth paste. Keep aside.
Now, heat a tablespoon oil in a medium pan. When it’s hot add the mustard seeds and let them crackle.
Add the dry red chillies, curry leaves and sauté.
Add the yoghurt mixture, ground coconut mixture and boiled pumpkin to the pan.
Heat the mixture till bubbles appear on the sides.
Do not let it boil or the yoghurt may separate.
Remove from heat and serve.