Moru Curry Recipe | Mor Kuzhambu | Kumbalanga Pulissery | Onam Sadya Recipe

Yet another interesting Onam Sadya Recipe - Kumbalanga (Ash gourd) Pulissery!! Pulissery is a traditional Kerala buttermilk curry with the coconut base and it is made using various fruits and vegetables like mango, pineapple, and pumpkin. This is the recipe from my mom. I tend to make this often in my home since Jany likes it.  Here, in Tamilnadu, we call it as mor kuzhambu that is mainly done with ash gourd, vendakai(lady's finger), cucumber etc. Let us see how to prepare this tangy Ash gourd pulissery.
Pictures Updated on 29th June 2016

Ingredients:
Ash gourd - 1/2 cup cubed 
Curd - 1 Cup 
Turmeric powder - 1/4 tsp
Salt - as required
To Grind: 
Coconut - 1/4 cup 
Garlic - 3 
Green Chilli - 2 
Cumin Seeds - 1 tsp 
Turmeric powder - 1/4 tsp
To Temper: 
Coconut Oil 
Mustard - 1 tsp 
Curry leaves - few 
Dry Red Chilli - 2 
Method:
1. Whisk the curd with a pinch of turmeric powder, salt and required water for the curry. Grind the ingredients under 'To grind' to a smooth paste.
 2. Cube the ash gourd/Kumbalanga into bite sized pieces after removing the skin and the seeds.
3. Cook the cubed ash gourd with a little water until it is soft and not mushy. (It may be around 5 to 7 mins). Transfer the cooked ash gourd to a wide pan and add the ground coconut paste to it. Allow it to cook until the raw smell of the coconut paste leaves. Now reduce the flame to low and pour the beaten buttermilk into the coconut, ash gourd mixture and stir well.
4. Just heat the moru curry, when it starts to boil switch off the flame. For seasoning, heat coconut oil and allow the mustard seeds and curry leaves to crackle. Then add the dry red chilli and pour the seasoned items into the curry and give a quick stir.
The tasty Kumbalanga pulissery is ready to be served with rice and any thoran of your choice.

Points to remember:
  • The authentic taste of pulissery will be obtained only with sour curd.
  • Ashgourd/Winter Melon can be replaced with Cucumber. 
  • After adding the buttermilk, don't allow the curry to boil. The curry will curdle if you allow it to boil. Just heating the curry is enough after adding buttermilk.
  • I have used half turmeric while grinding and a half while beating the buttermilk, you can add it completely in either of the places.
  • The quantity of water added mainly depends on the thickness of the curry you prefer.
Warm Regards,
Happy's Cook - Divya

9 comments :

  1. Lovely curry dear......one of my favorite.....

    x❤x❤
    http://indianveggiesbhojan.blogspot.in/


    ReplyDelete
  2. Fingerlicking pulissery,makes me hungry.

    ReplyDelete
  3. i loved it a lot. superb gravy for lunch :)

    ReplyDelete
  4. Love to have this wit some rice, looks delicious.

    ReplyDelete
  5. Mouthwatering and its inviting :)

    ReplyDelete
  6. Dear Divya,
    Pulses make magic in India, esp, when someone tries a pro’s recipe… we had our turn on “Kadamba Vada”!


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    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

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