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Tirunelveli Mor Kuzhambu: South Indian Yogurt & Coconut Curry

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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 ingredientsβ€”roasted fenugreek, cumin seeds, and dried red chiliesβ€”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:

  1. 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 sautΓ© 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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