DIFFERENT TYPES OF MORU KUZHAMBU

Ingredients (for the first variety)

100 gms White Pumpkin or Yam or Kerala yellow cucumber or One green plantain

100 gms Churned sour curd or Sour buttermilk

1/2 coconut scraped

Curry leaves

5 green chillies

For the seasoning

1 tsp mustard

2 red chillies

1tsp fenugreek seeds

1 tbs coconut oil



Preparation


Wash any one of the above vegetables and cut into big pieces. Cook it soft with salt and little

tumeric powder. Grind the coconut with the green chillies to fine paste. Add the coconut paste

to the cooked vegetables, and boil it till the raw smell of the coconut disappears.


Cut the stove and add the churned curd and mix well. Season it with mustard and fenugreek

seeds and red chillies and curry leaves. Now this is very simple to prepare and can be had with

rice and even dosas and sevai and uppama.


Ingredients (for the second variety)


Along with the green chillies fry some 1/2 tsp fenugreek seeds and 2 red chillies and grind it

together with coconut and add it to the vegetables. Rest of the preparation is the same.



Mango moru Kozhambu


Ingredients

100 gms white pumpkin or kerala cucumber

1 drumstick

1 medium sized raw mango

1 cup churned curd

1/2 coconutscraped

5 green chillies

2 red chillies

1 tsp of fenugreek seeds

For seasoning

1 tsp of mustard

1/2 tsp fenugreek seeds

curry leaves

1 red chilly broken

1 tbs of coconut oil


Preparation


Cut the white pumpkin into bug pieces and the drumstick into finger size pieces and the mango

also into big pieces. Cook all the vegetables with just enough water along with salt, turmeric

powder and little jaggery. Fry the fenugreek seeds and the red chillies and grind it with the

green chillies and coconut to fine paste. Add it to the cooked vegetables. Boil it till the raw smell

of the paste disappears. Now add the churned curd and stir the mix for a few minutes and cut

off the stove, or the kozhambu will become thin and curdled. Season it with mustard fenugreek

red chillies and curry leaves. Now the mango moru kozhambu is ready and can be had with

rice. It can be taken with fried pappadams and karuvadams.