Moru kulambu

Ingredients

Pumpkin-Ash gourd- 1 cup cubed
Thick Buttermilk- 3 cups (whisked)
Turmeric Powder -1/4 tsp
Salt as required
For Grinding

Grated Coconut -1/2 cup (loosely packed)
Green chillies- 4 -5
Tur dal -1 tsp
Coriander seeds- 2 tsp
Cumin seeds-Jeera -1 tsp
Raw rice -1/4 tsp

For the seasoning

Coconut oil -1 tsp
Mustard -1/2 tsp
Curry leaves-little

Round red chilly (3-4 nos)

 

Preparation 
Soak (Optional : tur dal, coriander seeds) cumin seeds and rice in a little hot water for 5-10 minutes. Grind it along with green chillies and coconut to a smooth paste and keep aside.

 

Cook pumpkin ( you could use chena or kaya ) in a little water with salt until tender with 1 slit green chilly and ½ tsp of turmeric powder.

 

Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.   Now add the cooked pumpkin and the ground paste to the buttermilk. Mix well.

 

Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and boil (stirring) for another 3-4 minutes. Remove from heat.

 

Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves, round red chillies and pour the seasoning over the kulambu.

 

 

Note :

Instead of white pumpkin, colocasia (seppan kizhangu), chena or kaya or ladies finger can be used.

In case if you are using ladies finger, saute it in oil until well cooked and then add to the kulambu.