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.
Posts
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.
ReplyDeleteLooks delicious!
ReplyDeletemy all time fav recipe..well made
ReplyDeleteI love ashgourd and this looks tempting.. Would enjoy with plain rice :)
ReplyDeleteawesome.....simple and delicious...
ReplyDeleteAnu's Healthy Kitchen - Swiss Chard Chana Dal Masala Vada
I love that colour Kalyani..very nice..
ReplyDeleteThat dish sounds so nice, must try it soon...lovely flavors.
ReplyDeleteA family favorite.. Simple & yummy !!
ReplyDeletelooks so colorful and inviting...def. a comfort food item
ReplyDeleteWhat a yummy, flavorful and traditional dish..
ReplyDeletethis is new dish for me, i make pumpkin bharta with dahi but the addition of toor dal and masalas is worth a try
ReplyDeleteFingerlicking morkuzhambu..Such a traditional dish.
ReplyDeleteOne of our favorite! Lovely presentation :)
ReplyDeletelove the traditional dish!
ReplyDeleteMod kulambu is my all time fav. Just drooling over here...
ReplyDeleteDelicious and tasty
ReplyDeleteperfect with hot rice!!! very tempting mor kuzhambu!!
ReplyDeleteSowmya
Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom
ReplyDeletehttp://goo.gl/tGqfRs
Good recipe. But I believe Toor dal also should be fried along with the rest of the ingredients ?
ReplyDeleteGood 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.
ReplyDelete