Vellai Poosanikai Mor Kuzhambu | More Kuzhambu

We are starting the 3rd week of BM# 46, this week with Combo Dishes. These combo dishes were suggested by the BM Members and it surely makes a wonderful set of dishes to make. Each combo dish famous from different states and cultures. I was surely interested to take this up.

However I couldn't make this before this weekend and it was such an hectic schedule to make all the combos. I was so happy that I managed to make all the combos. This Mor Kuzhambu is typically from Tamil Nadu and very much like the Kadi of North India. I have some varieties of  Mor Kuzhambu and was planning to check out new versions.
So I checked who had suggested this combo and found it was PJ. I landed at her place and checked out her version. It was quite different from how I make and wanted to make her version of Mor Kuzhambu and a paruppu usili. I have made all versions of Usilis, so only one left out was this Carrot Paruppu Usili.

I made it for Saturday lunch and everybody loved it so much! Infact my father loved it so much that he wanted it for dinner as well.Must thank PJ for this delicious dishes!

For the first day under Combo Dishes, I made Mor Kuzhambu and Carrot Paruppu Usili.

Vellai Poosanikai Mor Kuzhambu
Ingredients Needed:

Vellai Poosanikai/ White Pumpkin / Ash Gourd, boiled - 2 cups
Fresh curd -  2 cups
Turmeric powder a pinch
Besan / Bengal gram flour - 2 tsp
Salt to taste

For Tempering

Mustard seeds, Urad Dal - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Asafoeteda a pinch
Curry leaves handful
Cooking oil - 1 tsp

Grind to a smooth paste :

Green chillies -  4 long
Ginger - 1” piece
Grated coconut - 5 tbsp
Cumin Seeds / Jeera - 1/2 tsp

How to make the Vellai Poosanikai Mor Kuzhambu

In a bowl take the curds and beat along with salt and turmeric powder.

For the ground masala, chop coconut finely and make a paste along with cumin, green chilies and ginger.

Heat oil in a non stick pan, add all the seasonings. When it spultters, add the beaten curd, ground paste and the boiled vegetables.

Add a little water to the besan and keep aside.

When the curd mixture starts to boil, blend in the besan paste.

The mixture will thicken on boiling.

When it reaches the desired consistency,remove from heat and serve with rice

This tastes so delicious with Carrot Paruppu Usili.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46

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