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