Ingredients: 250 grams Vellai Poosanikai (Ash gourd/White Pumpkin) – peeled and cubed,1/2 cup Tamarind Water,2 cups Curd (Dahi / Yogurt),Salt – to taste,2 teaspoons White Urad Dal (Split),1/4 teaspoon Methi Seeds (Fenugreek Seeds),5 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1 cup Fresh coconut – grated,1 teaspoon Coconut Oil,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making Tirunelveli Style Mor Kuzhambu recipe, prep all the ingredients and keep them aside.Fist step is to roast and make the coconut paste. Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds and red chillies. Roast them for about a minute until you can see the seeds crackling. Ensure you don’t allow them to burn. Once roasted, add the coconut and saute for a few seconds and turn off the heat.Add the roasted ingredients into the blender, add 1/2 cup of warm water and blend to make a smooth paste.Keep this aside.Pressure cook the ash gourd along with a little salt, turmeric powder and 2 tablespoons of water. Pressure cook for two whistles and turn off the heat. Allow the pressure to release naturally.Into a sauce pan, add the yogurt, the tamarind water, cooked ash gourd, the coconut mixture, salt to taste and mix well to combine. Give it a brisk boil ONLY when you are ready to eat.To prepare the tadka, heat oil over medium heat in a tadka pan. Add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown. Once golden, stir in the curry leaves and turn off the heat.Pour this seasoning over the Tirunelveli Mor Kuzhambu mixture. Once you are ready to have your meal, give this Tirunelveli Mor Kuzhambu a brisk boil for about 2 minutes and turn off the heat.Transfer the Tirunelveli Mor Kuzhambu to a serving bowl and serve hot.Serve the Tirunelveli Mor Kuzhambu along with Steamed Rice, Lemon Sevai and a Urulai Roast for a delicious south Indian lunch.