Morkuzhambu (Buttermilk based curry) is generally prepared at our house whenever there is an excess leftover sour buttermilk. Since those were the days when we don’t have Refrigerator and due to hot weather most of the times buttermilk becomes sour in a day or two. However I use fresh yogurt to make this curry.
Pumpkin Morekuzhambu with Beans Parupusili
Amma serves this with Rice, parupusili as side dish. Have been eating this combo for so many years and I can’t think of a better sidedish for this curry. There are days when I just serve this curry with Rice & Appalam too 🙂 🙂
Morekuzhambu can sometimes be used as a side dish with tiffen items like Sevai(idiyappam),Adai etc. Also the time taken to prepare this dish would be just 20 minutes since there is not much boiling involved. If you are bored of the usual sambar,rasam then this a very good alternative curry.
Notes :
– In the below given recipe I have used ChowChow/Chayote Squash.
– You can use anyother veggies like carrot, Ladies finger, white pumpkin, Taro Root/Arbi too
– If you are using Arbi, make sure to pressure cook for upto 4 whistles and then add it to the pan after preparing Tadka as mentioned in Step 3.
– Rest for all other veggies you can just boil them in plain water as mentioned in below recipe
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes for soaking toordal |
| Servings |
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- 1/2 Chayote Squash Peel skin and chop the squash into cubes
- 1 cup coconut Grated
- 1 cup curd
- 2 tbsps toor dal
- 1/2 tbsp Corriander Seeds
- 2 small Green Chillies Decrease the number of chillies if you prefer less spicy kuzhambu
- 1 tsps salt, hing
- 1/2 tsp turmeric (optional)
- 1/2 tbsps coconut oil or any cooking oil
- 1/2 tbsp Mustard Seeds
- 1/2 tsp Jeera Seeds
- curry leaves
- 1 dried red chilli
Ingredients
For Seasoning :
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- Soak Toor dal in water for about 15 minutes
- If you are using Taro Root then pressure cook and keep it ready. If you are using any other veggies just chop them i to cubes and keep it ready
- In a frying pan, heat oil. Add mustard seeds,jeera seeds curry leaves,red chilli. Let it splutter. Add chayote squash, saute for a minute. Add 1 cup water, salt,hing and turmeric powder. Let this mixture boil for about 5 minutes or until squash is cooked.
- In the meantime, grind the soaked dal with grated coconut,green chillies, corriander seeds.
- Now in the frying pan add this yogurt mixture and let it boil for 5-7 minutes in low flame.
- You will see the curry becoming all frothy. This is the right time to turn off the gas stove. Too much boiling may curdle the yogurt which in turn will spoil the taste & texture of the curry
- Serve kuzhambu with Rice
- Here is my Carrot Morkuzhambu Served with Adai as a sidedish 🙂
