Suraikkai-MoreKuzhambu

#SuraikkaiMorekuzhambu : #BottleGourd is called #Suraikkai in Tamil. A gravy prepared from curd and any suitable vegetable is called #MoreKuzhambu. Commonly used vegetables for this #kuzhambu are white pumpkin, bottle gourd, brinjal ( kathirikkai ), ladies finger, yam, unripe papaya. On special occasions morekuzhambu can also be prepared by adding vadai or pakoda.
This is a special gravy done for lunch to have with white rice.
The taste of this 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 :
150 gms	Suraikkai [ bottle gourd ]
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	grated Coconut
1 Tsp	Gram dhal [ kadalai paruppu ]
1/2 Tsp	Raw Rice [ pacharisi ]
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
1/2 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Method :

Soak gram dhal and rice in a small bowl with 1/4 cup of water for half an hour.
Keep ready all the ingredients to prepare masala.

Take curd in a bowl and add a small piece of crushed ginger, 1/8 tsp of asafoetida.
Beat well with a ladle or spoon.
Tear 4 or 5 curry leaves and add into the bowl containing beaten curd.
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.


Cook bottle gourd with salt & tumeric powder in a pressure cooker for a whistle.
Immediately remove the weight to release the steam.
Keep the cooker on medium fire and then add the masala paste and allow to simmer for 5 to 7 minutes or until the raw smell goes off.

Reduce the flame to SIM position and then add the curd slowly.
Simmer for 2 minutes or till it starts bubbling. Adjust salt.
Transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot add mustard seeds to splutter.
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.
Spicy tasty morekuzhambu is ready to serve.

Morekuzhambu is mixed with hot white rice and relished with any dry curry or  vegetable stir fry of your choice.
It tastes great when enjoyed as side dish with dhal [ paruppu ] mixed white rice.
Note :

• 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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Vadai Morekuzhambu	Vendakkai Morekuzhambu	Aviyal
kadappa	vazhaipoo kuzhambu