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.