Mor Kuzhambu Recipe, Mor Kulambu Recipe or More Kulambu Recipe is a popular South Indian dish which is made from slightly sour yoghurt and pairs beautifully with steamed rice.
Cook pumpkin in little water until softened.
Whisk the curd until smooth.
Add 1 cups of water and mix well.
Add turmeric powder and whisk again.
Soak toor dal and rice in water for 30 minutes.
Drain the dal and rice and add it into a grinder along with cumin seeds, ginger, green chilli, curry leaves and coconut.
Add some water and make a smooth paste.
Add this paste to the whisked curd and mix well.
Transfer the mixture in a pan.
Add cooked pumpkin and cook on low heat. Keep stirring in between cooking and do not cook on high heat other wise the curd will separate.
Cook until it starts to boil.
Add salt and mix well.
Switch off the heat as soon as it starts to boil.
For tempering, heat coconut oil in a pan.
Once the oil is hot, add mustard seeds, hing, dry red chilli and curry leaves and let them crackle for a few seconds.
Pour the tempering over the Kuzhambu.
Serve hot with rice.
Keep in mind not to over boil the kuzhumbu as this could lead the yoghurt to curdle.