Friday, May 4, 2012

Iyengar style more kuzhambu/Poosnikai more kuzhambu

   Recently, I made this Iyengar style more (buttermilk) kuzhambu. My mom is visiting us for a few months and is contributing in many ways to enhance my recipes. This is one of the several recipes that I will post in the coming days ahead. I did not have curry leaves readily available, but adding them will make a huge difference in the flavor.

Serves up to 4 people
Preparation time: 15-20 minutes


300 grams of Ash Gourd (winter melon/poosinikai)
1 cup of beaten yogurt 
1/4 tsp of turmeric
1/2 tsp of red chilly powder
1 tbsp of oil
salt as required


3 tbsp of grated coconut
1 tsp of Bengal gram dhal
1/4 tsp of fenugreek
1 tbsp of toor dhal
1/4 cup of water
3 green chillies


1/2 tsp of mustard
1 red chilly
5 curry leaves
1 tsp of oil
pinch of asafoetida 


1.Soak toor dhal for 1 hour. Heat oil in the pan, add  ash gourd, turmeric, salt and red chilly powder. Saute for 5 minutes and add some water. Close the lid till the pumpkin is cooked.

2.While the ash gourd is cooking, dry roast fenugreek seeds and Bengal gram dhal, till they turn golden brown. 

3.Grind them together with the items mentioned in grinding together in to a paste. 
3.Add the ground mix to the ash gourd and beaten yogurt. Cook in simmer flame, bring it to boil. Heat oil in the pan, add the seasoning and transfer to the more kuzhambu. Serve with rice.

1 comment:

  1. Followed the Recipe and nailed it at my first attempt. Very clear directions. Thank you. I substituted seppankizhangu (Taro Root) for the pumpkin.



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