Indulge yourself in the refreshing taste of this recipe for mor kuzhambu, the classic South Indian dish famous for its unique tangy flavour and creamy texture. Mor kuzhambu, which is often served with rice, is a buttermilk-based curry that is nutritious and easy to prepare; thus, it becomes very popular during the hot summer days. The recipe of mor kuzhambu begins with fresh buttermilk, from which it gets its base. First, ground coconut, green chillies, and cumin seeds are blended into a smooth paste. Then add saut ed vegetables like okra, pumpkin, or ash gourd to the curry, giving it an extra touch of wholesomeness. The key to a perfect recipe of mor kuzhambu lies in tempering. Fried in hot oil, a mixture of mustard seeds, dried red chillies, and curry leaves is poured into the prepared kuzhambu, which infuses rich flavours and a wonderful fragrance. Mor kuzhambu should be served hot over steaming rice and crispy papad or on the side of a pickle. The spice mix-like ingredients give great contrast to the creamy texture of buttermilk and crunchy vegetables. It is apt for lunch and dinner, and this more kuzhambu recipe makes an excellent way to enjoy South Indian flavours while also providing some wholesome probiotics and natural nutrients. Enjoy this delectable dish and savour the richness traditional Indian cuisine dishes bring to your table!

• 1 1/2 cup pumpkin
• 1/2 tsp turmeric powder
• Salt
• 1 cup curd
• 2 tsp cooking oil
• 1 tsp mustard seeds
• 1 pinch hing
• Curry leaves
• 1 tsp toor dal
• 1 tsp cumin seeds
• 1/2 tsp raw rice
• 2 tsp coriander seeds
• 1/2 cup coconut
• 3 green chillies

• Mix 1 cup of toor dal-split pigeon peas, one teaspoon of cumin seeds, two tablespoons of raw rice, and one tablespoon of coriander seeds in a small bowl. That is all you will be using for the coconut masala.
• Mix them well together, then add enough water to cover the soaked dal and spices and let them soak for 30 minutes. This soaking process softens the dal and rice so that it would be easier to blend into a smooth paste later.
• Once the soaking time is over, add the soaked dal along with all the spices to a blender.
• Then, add 1/2 cup of grated coconut and three green chillies to it. All these things will give you a rich, spicy paste.
• The coconut makes it all rich, while the three green chillies give it a pleasant spiciness.
• Now prepare and set this masala paste aside for use later.
• Add 2 cups of chopped pumpkin to the large kadai. Pumpkin adds a sweet flavour, balancing out the yogic tanginess and giving an eye-catching colour to this dish.
• To the pumpkin, add 1 cup of water, 1 Tsp salt, and 1/2 Tsp turmeric powder.
• Now close the kadai and cook the pumpkin for about 10 minutes or till it is tender. If pumpkin pieces of different sizes are used, then the cooking time may be different.
• Therefore, check for doneness and pierce with a fork.
• Once the pumpkin is cooked, add the prepared coconut masala paste to a kadai.
• Mix well so that the pumpkin is well coated with masala. Now lower the flame and add 1 cup of thick whisked curd into the mixture.
• Stir well to combine the yoghurt with the pumpkin and masala paste. It is essential that the flame has to be very low so that the curd doesn't curdle.
• Simmer the Mor Kuzhambu in the low flame till it becomes only frothy, which should take around 5-7 minutes.
• Now, temper the dish and add the flavours.
• Heat 2 tablespoons of coconut oil in a small pan.
• When it is hot, sprinkle one teaspoon of mustard seeds. Let it splutter, which may take but a few seconds.
• Add a pinch of hing or asafoetida and some curry leaves. The aroma of the tempering elevates the dish and gives it a fragrant finish.
• Once the mustard seeds splutter, add the tempering to the prepared Mor Kuzhambu.
• Now, your recipe of Mor Kuzhambu is ready to be served. This curry goes well with hot steamed rice.
• The creamy texture, along with the tangy flavour of the curry, is quite soothing and a delightful meal that is ideal for any occasion.
• For an authentic South Indian experience, you may want it with some crisp papad or as a side of saut ed vegetables.
• This is one of the most tasteful representations of South Indian cuisine; it combines the richness of coconut, the tanginess of yoghurt, and the earthy flavours of spices in the curry. The addition of pumpkins enhances the nutritional value. On a rainy day or at a gathering, all it needs is this very Mor Kuzhambu.