Mor Kuzhambu is a perfect recipe which can be prepared very easily yet tastes delicious. I used Sorakkai/ Bottle gourd to prepare this Mor Kuzhambu but it can be prepared using Ash gourd or Okra too. It is a perfect combination with hot steamed rice.
Preparation time – 10 min
Cooking time – 15 min
Serves – 4 to 6
Ingredients:
Sorakkai/Bottle gourd – 1 medium sized cut into cubes
Sour Curd – 1 1/2 cups
Salt – as per your taste
Turmeric powder – 1/4 tsp
Ingredients required to grind:
Coconut – 1/4 cup
Ginger – 1 inch
Green chilies – 4 or as per your taste
Cumin seeds/Jeera – 1 tsp
Rice – 2 tsp soaked in some water for 15 min
To temper:
Mustard seeds – 1/2 tsp
Red chilies – 2
Asafoetida/hing – 1/8 tsp
Curry leaves – few finely chopped
Oil – 2 tsp
Method:
1. Beat the curd well and set aside. Now grind all the ingredients under the grind section by adding little water to a coarse mixture. Add the ground mixture to the well beaten curd and mix. Add turmeric powder and salt as per your taste and mix.
Peel the skin of the bottle gourd/sorakkai and remove the inner seeds and cut it into small cubes. Boil the bottle gourd/sorakkai. Add the boiled bottle gourd/sorakkai to the curd mixture and mix well.
2. Heat the above mixture on the stove until some bubbles appear. The mixture should not be boiled. Switch off the stove once the mixture raises and the bubble appear.
3. In a small pan add in 2 tsp of oil and allow it to heat up. Now add in the mustard seeds and when it starts to splutter add the red chilies, hing/asafoetida and curry leaves and saute for 30 sec. Transfer the tempering ingredients to the curd and bottle gourd mixture and mix.
Check out our other Curry recipes and Sorakkai/Bottle gourd Poriyal from our blog and enjoy great food.
Enjoy this Bottle gourd/Sorakkai Mor Kuzhambu with hot steamed rice.
