Ash gourd Mor Kuzhambu

 I am back with a family favourite. Read the recipe carefully..I have given some useful tips to make creamy mor Kuzhambu!!

Ash gourd 1/2 kg

One cup grated coconut( you can use desiccated coconut too)

Green chillies 4

Dried red chillies 4

Fenugreek seeds 1 tsp

Jeera 1tsp

Curd 3f cups

coconut oil 1 tbsp

refined oil 1tsp

mustard seeds 1/2 tsp

curry leaves

Salt to taste

Wash, peel and dice the ash gourd. You can steam it for 5 minutes. Heat a small kadai and add one tsp refined oil and roast the dried red chillies and fenugreek seeds in it. Take care to keep the flame low so the fenugreek doesn't burn ( it ruins the taste) . In a mixer jar, grind the grated coconut, green chillies, cumin, the roasted red chillies and fenugreek. Grind it to a fine paste. Keep aside.

Whisk the fresh curd till it becomes smooth. One important tip for tasty mor Kuzhambu is the quality of curd used. If you use old, sour curd it doesn't taste very good. Always use fresh curd..any set curd is great. Keep aside. In a kadai, take the steamed ash gourd , add a little water ( you can use turmeric if you want. I haven't used it in this recipe.) Add some salt and let it cook completely..the ash gourd turns transparent. Now add the coconut paste and stir it well and let it almost boil. Now add the whisked curd ( do not add too much water) The flame should be low. Stir it well. When bubbles start appearing in the sides, you can switch off the gas. The most important tip here is that if the flame is kept high, the curd will break and ruin the taste and consistency of the Kuzhambu. Once it is done, it is time for tempering. Adding coconut oil for the tempering gives a great fragrance!! Temper with mustard seeds and curry leaves. You can keep all the elements ready and heat just before you serve with hot rice or Sevai!!