Tirunelveli Mor Kuzhambu (Buttermilk Broth) Recipe
Tirunelveli Mor Kuzhambu, also known as Buttermilk Broth, is a refreshing and aromatic South Indian dish that combines the tanginess of yogurt with the mild sweetness of ash gourd (Vellai Poosanikai) and a fragrant tempering of spices. This vegetarian delight is a perfect accompaniment to steamed rice, offering a savory and slightly spicy flavor profile that is loved in the southern parts of India. It’s a must-try for anyone craving an authentic, wholesome South Indian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd/White Pumpkin) β peeled and cubed | 250 grams |
| Tamarind Water | 1/2 cup |
| Curd (Dahi / Yogurt) | 2 cups |
| Salt | To taste |
| White Urad Dal (Split) | 2 teaspoons |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Dry Red Chillies | 5 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fresh Coconut β grated | 1 cup |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Coconut Paste
Begin by preparing the coconut paste. Heat a small frying pan on medium heat. Add the white urad dal, cumin seeds, methi seeds, and dry red chillies. Roast these ingredients for about 1 minute or until the seeds begin to crackle. Be careful not to burn them.
Next, add the grated coconut and sautΓ© for a few seconds. Turn off the heat and set the mixture aside.
Once the roasted ingredients have cooled slightly, transfer them to a blender. Add 1/2 cup of warm water and blend until you get a smooth paste. Keep this coconut paste aside for later. -
-
Cook the Ash Gourd
In a pressure cooker, add the cubed ash gourd, a pinch of salt, turmeric powder, and 2 tablespoons of water. Pressure cook the mixture for about 2 whistles, then turn off the heat. Allow the pressure to release naturally before opening the lid. -
Prepare the Mor Kuzhambu Base
In a saucepan, combine the cooked ash gourd with yogurt, tamarind water, and the freshly made coconut paste. Add salt to taste. Mix all the ingredients thoroughly to combine.
Heat the mixture on medium flame and bring it to a brisk boil just before serving. Do not let it boil for too long, as this could cause the yogurt to curdle. -
Prepare the Tadka (Seasoning)
In a small tadka pan, heat the coconut oil over medium heat. Add the mustard seeds and white urad dal, allowing them to crackle and the dal to turn golden brown.
Once the dal turns golden, stir in the curry leaves and let them fry for a few seconds. Turn off the heat. -
Assemble the Mor Kuzhambu
Pour the prepared tadka (seasoning) over the simmering Mor Kuzhambu. Give it a brisk boil for 2 minutes, then turn off the heat. This final touch adds depth and flavor to the dish. -
Serve and Enjoy
Transfer the Mor Kuzhambu into a serving bowl. Serve it hot with steamed rice for a delicious and satisfying South Indian lunch. You can complement it with sides like Lemon Sevai and Urulai Roast (spicy roasted potatoes) for a complete meal.
Tips and Variations
- Vellai Poosanikai (Ash Gourd): This vegetable is the star ingredient in this recipe. If you cannot find it, you can substitute it with bottle gourd or even zucchini, though the flavor and texture may differ slightly.
- Tamarind Water: You can adjust the quantity of tamarind water according to your preferred level of tanginess. If tamarind isn’t available, lemon juice can be used as a substitute, though the flavor will be slightly different.
- Coconut Paste: If fresh coconut is not available, desiccated coconut can be used, but fresh coconut will give the best texture and flavor.
- Spice Level: Adjust the number of dry red chillies according to your preference for heat.
Nutritional Information (Approx. per serving)
| Nutrient | Value |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 350mg |
| Calcium | 90mg |
| Iron | 2mg |
This Tirunelveli Mor Kuzhambu is a rich blend of flavors that exemplify the essence of South Indian cuisine. Itβs light yet fulfilling, perfect for lunch and a great complement to rice. The subtle sweetness of the ash gourd combined with the tangy yogurt and aromatic spices makes this dish a crowd favorite. Whether you’re preparing it for a special occasion or a simple meal, this Mor Kuzhambu will surely be a hit on your dining table!
