Tamil Nadu

Mor kuzhambu

Name: Mor kuzhambu
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 2 cups slightly sour curd (plain yogurt, natural yoghurt); 1 cup water; 2 cups cubed ash gourd (winter melon); 1/2 cup fresh grated coconut; 2 green chilli; a small piece ginger; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tbsp soaked chana dal (split chickpeas); 1 tsp soaked rice; 1/4 tsp turmeric (ground turmeric); 1 tsp salt; 2 tsp coconut oil; 1/2 tsp mustard seeds; a pinch fenugreek seeds; 1 dried red chilli; 1 sprig curry leaves; a pinch asafoetida

Curd, coconut and ash gourd walk into a pot. Nobody boils.

35 minTime

5 gProtein each

mildSpice

Mor means buttermilk3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

164kcalsame

5 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Curd (plain yogurt, natural yoghurt)2 cups, slightly sour

Water1 cup

Ash gourd (winter melon)2 cups, cubed

Fresh grated coconut½ cup

Green chilli2

Gingera small piece

Cumin seeds1 tsp

Coriander seeds1 tsp

Chana dal (split chickpeas)1 tbsp, soaked

Rice1 tsp, soaked

Turmeric (ground turmeric)¼ tsp

Salt1 tsp

Coconut oil2 tsp

Mustard seeds½ tsp

Fenugreek seedsa pinch

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Method

5 steps

1Soak the chana dal and rice for 30 minutes. Grind with coconut, green chillies, ginger, cumin and coriander seeds to a smooth paste.
2Cook the ash gourd in a little water with turmeric and salt until tender.
3Whisk the curd smooth with the paste and the water, and add it to the ash gourd on low heat.
4Heat gently, stirring, just until it froths at the edges. Switch off. Do not let it boil.
5Heat the coconut oil. Temper mustard, fenugreek, red chilli, asafoetida and curry leaves, and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Mor kuzhambu

Curd, coconut and ash gourd walk into a pot. Nobody boils.

35 minTime

5 gProtein each

mildSpice

Mor means buttermilk3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

164kcalsame

5 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Curd (plain yogurt, natural yoghurt)2 cups, slightly sour

Water1 cup

Ash gourd (winter melon)2 cups, cubed

Fresh grated coconut½ cup

Green chilli2

Gingera small piece

Cumin seeds1 tsp

Coriander seeds1 tsp

Chana dal (split chickpeas)1 tbsp, soaked

Rice1 tsp, soaked

Turmeric (ground turmeric)¼ tsp

Salt1 tsp

Coconut oil2 tsp

Mustard seeds½ tsp

Fenugreek seedsa pinch

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Method

5 steps

1Soak the chana dal and rice for 30 minutes. Grind with coconut, green chillies, ginger, cumin and coriander seeds to a smooth paste.
2Cook the ash gourd in a little water with turmeric and salt until tender.
3Whisk the curd smooth with the paste and the water, and add it to the ash gourd on low heat.
4Heat gently, stirring, just until it froths at the edges. Switch off. Do not let it boil.
5Heat the coconut oil. Temper mustard, fenugreek, red chilli, asafoetida and curry leaves, and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mor kuzhambu

Make it your way

Ingredients

Method

Mor kuzhambu

Make it your way

Ingredients

Method

Make it a meal