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

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Total Time 20 minutes

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.