#PumpkinMorekuzhambu [ #PoosanikkaiMorekuzhambu ] : #WhitePumpkin or commonly #Pumpkin is called #Poosanikkai in Tamil. Tasty Koottu, spicy sambar and marvelous #morekuzhambu can be prepared using pumpkin.
#Morekuzhambu is a special gravy prepared for lunch using #Curd adding specially ground masala and suitable vegetable. Pumpkin is one of the best suitable vegetables for morekuzhambu.
The taste of more kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.
There are five stages to prepare a tasty morekuzhambu
Coriander leaves to garnish.
Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.
Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.
Take all the ingredients for masala in a mixer grinder jar and grind without adding water.
Note :
Other gravy recipes you might like to try
#Morekuzhambu is a special gravy prepared for lunch using #Curd adding specially ground masala and suitable vegetable. Pumpkin is one of the best suitable vegetables for morekuzhambu.
The taste of more kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.
There are five stages to prepare a tasty morekuzhambu
- Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
- Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
- Boil the vegetable
- Finally simmer boiled vegetable adding prepared coconut paste and then curd
- Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves
Ingredients : | |
---|---|
1 cup | Curd |
small piece | Ginger |
2 pinch | Asafoetida powder |
150 gms | Pumpkin, cut into 1 in. cubes |
1/4 Tsp | Turmeric powder |
1 Tsp | Salt [ Adjust ] |
For masala : | |
3 Tsp | Grated Coconut |
1 Tsp | Gram dhal |
1/2 Tsp | Raw Rice |
1 Tsp | Cumin seeds |
1/2 Tsp | Coriander seeds |
4 or 5 | Black pepper |
2 Cloves | Garlic |
4 or 5 | small Onion or |
1 small size | Onion |
1 or 2 | Green chilly |
1 or 2 | Red chilly |
small piece | Ginger |
1/4 Tsp | Salt [ adjust ] |
To Temper : | |
1/2 Tsp | Mustard seeds |
1/2 Tsp | Cumin seeds |
1 Tsp | Urad dhal |
1/4 Tsp | asafoetida powder |
1 | Red chilly, break into pieces |
10 | Curry leaves |
Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.
Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.
Take all the ingredients for masala in a mixer grinder jar and grind without adding water.
Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.
Take pumpkin cubes in a pressure cooker.
Add 1/2 Tsp salt. 1/4 Tsp turmeric powder and 1/2 cup of water.
Mix well and close it with weight on.
Pressure cook for a whistle.
Turn off the stove and immediately open after releasing the steam slowly.
Turn on the stove and keep the cooker on the stove over medium heat.
Add prepared masala, 3/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.
Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Heat over the stove until first few bubbles starts coming up.
Turn off the stove and transfer into a serving bowl.
Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.
Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pumpkin morekuzhambu.
Pumpkin morekuzhambu can also be mixed with rice and relished with any dry curry or vegetable stir fry of your choice.
Transfer into a bowl and keep aside.
Take pumpkin cubes in a pressure cooker.
Add 1/2 Tsp salt. 1/4 Tsp turmeric powder and 1/2 cup of water.
Mix well and close it with weight on.
Pressure cook for a whistle.
Turn off the stove and immediately open after releasing the steam slowly.
Turn on the stove and keep the cooker on the stove over medium heat.
Add prepared masala, 3/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.
Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Heat over the stove until first few bubbles starts coming up.
Turn off the stove and transfer into a serving bowl.
Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.
Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pumpkin morekuzhambu.
Pumpkin morekuzhambu can also be mixed with rice and relished with any dry curry or vegetable stir fry of your choice.
- After adding beaten curd the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.
Other gravy recipes you might like to try
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