Buttermilk curry or mor kuzhambu  is a mildly spiced yogurt gravy and is finest served with steamed rice.  Greens like ladys finger, white pumpkin or small onions could be added to it to present a pleasant and wholesome flavour.  On this recipe I’ve added white pumpkin to the curry.

White pumpkin has many medicinal and dietary properties and is without doubt one of the wholesome greens simply obtainable within the native market.  White pumpkin is low on energy however excessive in water content material and is right for weight watchers. It helps relieve frequent colds and aids digestion.

White pumpkin yoghurt curry is a standard south indian recipe utilizing ashgourd and yoghurt.  This dish makes up for a scrumptious and nutritious meal and could be ready in lesser time.  It is usually a quite common dish in lots of the households in Southern India and ready extra usually throughout particular events  or any spiritual festivals.

HOW TO MAKE OR PREPARE BUTTERMILK CURRY OR MOR KUZHAMBU  RECIPE

In a mixer grinder, add soaked chana dal, contemporary coconut, inexperienced chillies, ginger, coriander leaves and cumin seeds.  Add little water and grind to a clean paste.

Maintain the bottom paste apart.  Warmth 2 tablespoons of oil or ghee in a kadai or pan on medium flame.  Add rai, urad dal, methi seeds, pink chillies and curry leaves.  Saute for a minute until the dal modifications its color.

Add the bottom paste, turmeric powder and salt.  Combine effectively and prepare dinner on a low flame for two minutes.  Add little water if required.

Whisk the curd effectively  with the assistance of a whisker.  Then add the whisked curd to the pan.  Place a lid over the pan and prepare dinner on a low flame for two minutes.

Add boiled pumpkin items and provides combine.  Boil the mor kuzhambu on a low flame until it turns into frothy. Don’t over boil,  else curd may curdle.

Mor kuzhambu or buttermilk curry is able to be served.  Serve the curry sizzling with steamed rice and luxuriate in!!

NOTES/TIPS

Use contemporary curd for mor kulambu for higher style.

You can too add greens like ladys finger, cucumber, small onions or brinjals as an alternative of white pumpkin,

Add inexperienced chillies or pink chillies as per your style and choice.

On the time of grinding the paste, you may  1 or 2 teaspoons of rice flour.  This helps in stopping the curd from separating and in addition binds the curry.

Lastly  don’t boil mor kuzhambu. Swap  off the flame when it  turns into frothy or  is about to boil.