I have been asked by several friends for a good Mour Kuzhambu recipe. Mour kuzhambu is a good way to use leftover curds and there are various ways in which mour kuzhambu can be made. I have given here the Thirunelveli mour kuzhambu my mother used to make. This is mild and slightly sour, the sourness depending on how the curds are set. My mour kuzhambu is not too sharp because the curds that I set at home is thick and not sour. I have come across spicy versions using ground green chillies but I use them whole. This is an all-season dish, as you can use different vegetables with the same gravy.
Mour kuzhambu gives a very small quantity of milk protein present in the curds. The ash gourd provides nutrients in insignificant amounts as do the other vegetables used here.
- 1-1 ½ C Curds/Unsweetened Yoghurt
- 1 wedge Ash Gourd (Sambal Pusani), see Notes for alternatives
- 2 T diced Onion
- 6 Green Chillies
- 3 cm piece Ginger, grated
- ¼ C Coriander Leaves, chopped
- ¼ tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 1/8 tsp Asafoetida Powder
- ¼ tsp Mustard Seeds
- 2 T Vegetable Oil
- 2 Sprigs Curry Leaves
- 2 tsp Salt, or to taste
- 1 C Water
- 1 ½ tsp Raw Rice, soaked
- 1 ½ tsp Red Gram Dhal, soaked
- 1/3 C Coconut scrapings
- 1 tsp Cumin Powder
- 6 Garlic Cloves
- Mix the curds and the ground ingredients. Beat with a wire whisk to ensure even mixing.
- Discard the thick skin and the seeds of the gourd.
- Cut the gourd into chunks.
- Heat water in a medium sauce pan.
- Add chilli powder, turmeric powder, asafoetida and salt.
- When the water begins to boil, add the gourd, chillies, ginger, and coriander leaves. Lower heat, cook for about 5 minutes. Set aside to cool.
- Heat the oil in a small kadai or wok.
- Add the mustard seeds. When the seeds crackle, add the onion.
- When the onion becomes translucent, transfer to the boiled vegetable.
- Add the curds with the ground masala to the vegetable, and stir well.
- Heat the mour kuzhambu till small bubbles begin to appear. Immediately remove from heat.
- Add the curry leaves and stir.
- Mour kuzhambu is made with different vegetables, like brinjal, drumsticks, lady’s finger, ash gourd, or white pumpkin. You can use the vegetable of your choice.
- The dhal and the rice should be soaked for at least two hours. If you’ve forgotten to do that, soak it in hot water for half an hour.
- When grinding, first grind the rice and dhal together. Then add the rest of the ingredients and continue grinding.
- The gourd should be cooked till it becomes translucent. If cooked too long it will lose its turgor and become mushy.
- Mour kuzhambu should not be boiled. If it boils it will curdle and lose its smooth consistency.
- If you want to spice up this mour kuzhambu a bit you can slit the chillies, but beware, the seeds will escape into the kuzhambu making it very hot.
- My mour kuzhambu has a reddish tint because I use Kashmiri chilli powder which is known for its fiery red colour and mild flavour.