pumpkin mor kulambu (ash gourd)/simple recipe of rice

Hotter climate kindles people to  take more buttermilk/neer mor!In southern parts of India its a belief that if we take more buttermilk/curds in our diet it cools our body!as you would expect don’t know whether its proven scientifically.As an extra factor curds/yogurt neutralizes the acidity created by various spicy foods making us to feel comfortable!especially the curd rice is a must have food after any heavy meal.Taking about our today’s recipe mor kulambu the curdling of the thick butter milk is more challenging the only way to avoid is to add it after the gravy becomes  warm.Note that I have a practice not to boil the mixture of mor kulambu after adding the buttermilk because my girl particularly don’t like curdled mor kulambu! still if you wish the kulambu to be boiled after adding thick butter milk you can do it for few minutes say 2 minutes and switch off.The other way many of the homes do is to add some besan with buttermilk so that it shows off less curdling and will get a smooth texture I think! but I have not tried  that way.Hot rice with crispy fried side dish will be apt to go with this mor kulambu.

pumpkin mor kulambu (ash gourd)/simple recipe of rice

INGREDIENTS:

Buttermilk – 1 cup(thick)
White pumpkin – cut into slices 1/2 cup
Salt to taste
coconut oil for seasoning – 2 tsp
Mustard seeds – 1tsp
some curry leaves
Red-chillies – 2 for seasoning
Turmeric powder – 1tsp, Asafoetida – 1/4 tsp

To fry and grind:

Oil – 1 tsp(normal)
Jeera/cumin – 1tsp
Coconut – 1/4 cup(cut pieces or grated)
Coriander seeds/Dhania – 1tsp
Green chillies – 2 no
Urad dhal  – 11/2 tsp

METHOD:

CUT PUMPKIN

FRY IN LITTLE OIL TILL DHAL BECOMES GOLDEN

SWITCH OFF ADD COCONUT,CHILLI AND GRIND SMOOTH

IN A PAN ADD TADKA BY ADDING COCONUT OIL,MUSTARD,CHILLI,ASAFOETIDA

AFTER SEEDS SPLUTTER ADD CURRY LEAVES, VEGGIE,SALT AND TURMERIC AND SAUTE

THEN ADD THE GROUND MIX WITH LITTLE WATER

COOK THE VEGGIE

TILL THICK

ADD BEATEN BUTTER MILK TO IT AND READY

1.Beat the butter milk well and keep ready(you can use curd and make buttermilk).
2.Keep a kadai add oil then add urad dhal,cumin,jeera and saute till golden switch off  add coconut and chillies.
3.Grind to a smooth paste by adding water.
4.Now keep a kadai add coconut oil add mustard and when it splutter add chillies, curry leaves,asafoetida and the veggie .
5.Saute and add turmeric powder and salt stir for some time.
6.Now add the ground mix and let it cook for some time till the veggie is all cooked(you can add some water when cooking)(check for salt if less add).
7.When thick switch off when warm add the butter milk to it and stir nicely till combined.
(I always add butter milk only after the gravy is completely cool)

pumpkin mor kulambu (ash gourd)/simple recipe of rice

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Total Time 20 minutes mins

Ingredients

  

• Buttermilk - 1 cup
• White pumpkin - cut into slices 1/2 cup
• Salt to taste
• coconut oil for seasoning - 2 tsp
• Mustard seeds - 1tsp
• some curry leaves
• Red-chillies - 2 for seasoning
• Turmeric powder - 1tsp
• Asafoetida - 1/4 tsp

To fry and grind:

• Oil - 1 tsp normal
• Jeera/cumin - 1tsp
• Coconut - 1/4 cup cut pieces or grated
• Coriander seeds/Dhania - 1tsp
• Green chillies - 2 no

Instructions

 

• Beat the butter milk well and keep ready(you can use curd and make buttermilk).
• Keep a kadai add oil then add urad dhal,cumin,jeera and saute till golden switch off and add coconut and chillies.
• Grind to a smooth paste by adding water.
• Now keep a kadai add coconut oil add mustard and when it splutter add chillies curry leaves asafoetida and the veggie .
• Saute and add turmeric powder and salt stir for some time.
• Now add the ground mix and let it cook for some time till the veggie is all cooked(you can add some water when cooking)(check for salt if less add).
• When thick switch off and add the butter milk to it and stir nicely till combined.
• I always add butter milk only after the gravy is completely cool.
  

Notes

Instead of white pumpkin /Ash gourd can use even veggies like ladies finger.
I add butter milk only after the gravy is completely warm in this way the mor kulambu will be creamy and prevents curdling.
For buttermilk you can make it from the curd you are having and butter milk need not be too thin should be thick.
I always fry the spices in little oil before grinding for nice aroma and flavour.
If you are adding butter milk to hot kulambu definitely the gravy will curdle.

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