- Submitted by Dahlia
(Zucchini Mor Kuzhambu)
Mor Kuzhambu or Buttermilk Curry is a very tasty curry with its own variations in different states. Its is basically beaten yogurt that is cooked with some vegetable. In South India okra, pumpkin or yellow cucumber is used to make mor kuzhambu. Zucchini tastes so much like Cucumber, so I wanted to try this curry. The final curry tastes delicious with some white rice and potato fry.
Mor Kuzhambu is made in several ways. In Kerala, the amount of coconut is increased and is known as Pulissery. In North India, a similar dish is called the Kadhi which has besan ass the thickener instead of coconut. Some people like to add coriander seeds while others prefer the flavour of cumin seeds. I have shared the way that I make here.
Recipe for Zucchini Mor Curry
Preparation time: 15 minutes
Cooking time: 30 minutes
- Zucchini - 1 (chopped)
- Homemade Curd - 2 cups (beaten with 1 cup of water)
- Besan (or Rice Flour) - 2 tsp
- Channa dal - 1 tsp
- Ginger - 1" piece
- Green Chilli - 3 (as per ur taste)
- Cilantro - 1 strand
- Cumin seeds - 1 tsp
- Grated Coconut - 2 tbsp (grated)
- Tumeric powder - 1/4 tsp
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Asafoetida - 1/2 tsp
- Curry leaves - 2 sprigs
- Dry red chillies - 2
- Grind the ingredients under 'For Grinding' using little water. The basan or rice flour is added to give thickness to the curry. Grated coconut can be increased or totally skipped as per your taste.
- Beat the curd with some water. Curd which is a day or two old tastes best for making moru curry as it will be little sour. You can use store bought buttermilk too. If you are using store bought yogurt, it may not be sour enough. The curry will taste good only with little sourness. To compensate you can squeeze 1/2 lime into the yogurt before beating.
- Mix the ground paste with the beaten curd. Add some salt also.
- Trim the edges of the Zucchini and chop it into small pieces (peeling not necessary). Take the Zucchini pieces with little water in a pan. Add some salt and cook it for 5-7 minutes till the pieces become soft.
- Lower the heat and add the beaten buttermilk. Keep stirring with a ladle continuously to prevent it from curdling.
- After couple of minutes, the buttermilk will get warm. Remove it from the stove at this stage.
- In another pan, take some oil for seasoning, add the mustard seeds, curry leaves, split dry red chili and asafoetida. Pour this oil over the curry, keep it covered until ready to serve,
Serving Zucchini Mor Curry
- Serve this zucchini with buttermilk curry with some white rice and some vegetable side dish.
- It also goes well with chapatti.
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