Tirunelveli Mor Kuzhambu Recipe
Tirunelveli Mor Kuzhambu is a delightful South Indian curry that combines the earthy flavors of white pumpkin (vellai poosanikai) with a fragrant yogurt-based gravy. This dish is known for its exquisite balance of spices, tangy yogurt, and creamy coconut. The key ingredients—roasted fenugreek, cumin seeds, and dried red chilies—combine beautifully with the rich coconut paste to create a dish that is both hearty and flavorful. Traditionally served with steamed rice, this curry can also be enjoyed with a variety of vegetables like carrots, drumsticks, and chow chow, making it a nutritious addition to your meal.
Whether you’re craving comfort food or want to explore a traditional South Indian recipe, Tirunelveli Mor Kuzhambu is sure to please your taste buds.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd/White Pumpkin) | 250 grams, peeled and cubed |
| Tamarind Water | 1/2 cup |
| Curd (Dahi / Yogurt) | 2 cups |
| Salt | To taste |
| For Coconut Masala | |
| White Urad Dal (Split) | 2 teaspoons |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Dry Red Chillies | 5 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fresh Coconut (grated) | 1 cup |
| For Seasoning | |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Instructions:
-
Prepare the Coconut Paste:
- Begin by roasting the ingredients for the coconut paste. Heat a small frying pan over medium heat and add the white urad dal, cumin seeds, methi seeds, and dried red chilies. Roast for about 1 minute until the seeds start to crackle. Be cautious not to let them burn.
- Add the grated coconut to the pan and sauté for a few seconds before turning off the heat.
- Transfer the roasted ingredients to a blender, add 1/2 cup of warm water, and blend into a smooth paste. Set aside.
-
Cook the Ash Gourd:
- In a pressure cooker, add the peeled and cubed ash gourd along with a pinch of salt, 1/4 teaspoon of turmeric powder, and 2 tablespoons of water. Pressure cook for two whistles, then turn off the heat. Let the pressure release naturally.
-
Combine the Ingredients:
- In a saucepan, add the curd (yogurt), tamarind water, and the cooked ash gourd. Stir well to combine.
- Add the prepared coconut paste to the saucepan along with salt to taste. Mix everything together and heat the mixture over medium flame, bringing it to a brisk boil. Allow the flavors to meld together for a few minutes.
-
Prepare the Tadka (Seasoning):
- Heat the coconut oil in a small tadka pan over medium heat. Add the mustard seeds and white urad dal. Let the mustard seeds crackle and the dal turn golden brown.
- Stir in the curry leaves and turn off the heat. Pour the seasoning over the mor kuzhambu mixture.
-
Final Boil and Serve:
- Once the seasoning has been added, give the mor kuzhambu a quick boil for 2 minutes to integrate the flavors.
- Turn off the heat and transfer the curry to a serving bowl.
Serving Suggestion:
Tirunelveli Mor Kuzhambu is best served hot with steamed rice and accompanied by Lemon Sevai and a side of Urulai Roast (spicy roasted potatoes) for a traditional South Indian lunch. The creamy, tangy curry pairs wonderfully with these simple sides, making for a hearty and satisfying meal.
Enjoy this delicious, flavorful dish from Tamil Nadu’s Tirunelveli region, perfect for a wholesome, comforting lunch. The blend of spices and yogurt-based gravy is sure to transport your taste buds straight to the heart of South India.
