July 18, 2013

Iyengar Kalyaana Morkozhambu | Ashgourd in Tempered Yoghurt Gravy | More Kozhambu in Iyengar Styles

Earlier in my post on my Ugadi Pachadi, we saw in detail the relavance of the order of items served at a  South Indian Traditional Thali.Today we shall see one of the recipes - Kalyana Mor Kozhambu (translated as Spiced yoghurt Curry served at weddings). Now weddings have a special place in South India, and as with the rest of the country, food plays an important role in ensuring the bridegroom family is well fed - both in quality and quantity.

There are several ways to make MorKozhambu as seen here and here - the Mysore Karnataka method and the quasi-Tamilnadu method. Today, this recipe has the authentic Iyengar (Tamil Brahmin) method, and the vegetables which are generally used are Ashgourd / Chayote Squash (Chow Chow), or even Okra. Off to the recipe now, shall we. Sending this to BM # 30 Day 2 under "Cooking with Curds" theme. 


Prep time : 15 mins | Cook time : 15 mins | Serves : 4

Ash gourd in tempered Yoghurt Curry - served with Hot White Rice and Ghee

Ingredients:
  • White Pumpkin - peeled and cubed into 1 inch thick batons - 1 cup
  • Curds - 1 1/2 cup
  • Salt - to taste
  • Turmeric - 1/2 tsp
  • Hing / Asafoetida - a generous pinch 

To grind:
  • Toor Dal - 1 TBSP
  • Ginger - grated - 1/2 tsp (optional)
  • Coriander seeds - 1.5 TBSP
  • Channa Dal / Split Bengal gram - 1 1/2 tsp
  • Red chilli - 2 nos (adjust spice)
  • Methi seeds (dry fenugreek) - 1/2 tsp
  • Grated coconut - 3 TBSP


Tempering : Oil (1 tsp), 1/2 tsp Mustard seeds and 1/2 tsp cumin seeds, curry leaves (few)

Method:
Soak Toor dal for 10-15 mins. Fry the coriander seeds, channa dal, red chilli and methi seeds in 1/2 tsp of oil till golden brown, keep aside.
Grind all ingredients under "to grind"
Boil the ashgourd in the 2 cups of  slightly salted water and a pinch of turmeric for 8-10 mins. drain.
Beat the curds, and mix the ground paste. Bring to a slight boil, and add the ashgourd pieces. Add salt.
After a single low boil, switch off. Prepare tempering and pour onto the gravy
Serve with hot rice and ghee.


20 comments:

  1. My fav because I just love the tangy flavor. While you have used gourd, I use other types like brinjals and carrots. That said, the ingredients for the gravy are most important and I see those you have used.

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  2. my all time fav recipe..well made

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  3. I love ashgourd and this looks tempting.. Would enjoy with plain rice :)

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  4. I love that colour Kalyani..very nice..

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  5. That dish sounds so nice, must try it soon...lovely flavors.

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  6. A family favorite.. Simple & yummy !!

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  7. looks so colorful and inviting...def. a comfort food item

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  8. What a yummy, flavorful and traditional dish..

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  9. this is new dish for me, i make pumpkin bharta with dahi but the addition of toor dal and masalas is worth a try

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  10. Fingerlicking morkuzhambu..Such a traditional dish.

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  11. One of our favorite! Lovely presentation :)

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  12. love the traditional dish!

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  13. Mod kulambu is my all time fav. Just drooling over here...

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  14. perfect with hot rice!!! very tempting mor kuzhambu!!
    Sowmya

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  15. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom
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  16. Good recipe. But I believe Toor dal also should be fried along with the rest of the ingredients ?

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  17. Good recipe. Though you have said that Soak toor dal in water. You haven't said what to do with that. But I think you also have to use Toor dhal & grind it along with other ingredients. I hope so. Overall its a good recipe.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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