Sizzling Tastebuds

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. 

Pin

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.

  2. cookingwithsapana

    Looks delicious!

  3. saraniskitchen

    my all time fav recipe..well made

  4. Eat n Eat little More

    I love ashgourd and this looks tempting.. Would enjoy with plain rice 🙂

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

  6. vaishali sabnani

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

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

  8. Chef Mireille

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

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

  10. The Pumpkin Farm

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

  11. Priya Suresh

    Fingerlicking morkuzhambu..Such a traditional dish.

  12. Sandhya Ramakrishnan

    One of our favorite! Lovely presentation 🙂

  13. love the traditional dish!

  14. Gayathri Kumar

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

  15. preeti garg

    Delicious and tasty

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

  17. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom
    http://goo.gl/tGqfRs

  18. Good recipe. But I believe Toor dal also should be fried along with the rest of the ingredients ?

  19. 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.

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*