Tirunelveli Buttermilk Broth Recipe
A vegetarian South Indian Recipes recipe with vellai poosanikai (ash gourd/white pumpkin) - peeled and cubed, tamarind water, curd (dahi / yogurt). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
20 steps- 1
To begin making Tirunelveli Style Mor Kuzhambu recipe, prep all the ingredients and keep them aside
- 2
Fist step is to roast and make the coconut paste
fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 3
Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds and red chillies
teaspoons white urad dal (split)(2)methi seeds (fenugreek seeds)(1/4 teaspoon)dry red chillies(5)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 4
Roast them for about a minute until you can see the seeds crackling
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 5
Ensure you don't allow them to burn
- 6
Once roasted, add the coconut and saute for a few seconds and turn off the heat
fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 7
Add the roasted ingredients into the blender, add 1/2 cup of warm water and blend to make a smooth paste
tamarind water(1/2 cup) - 8
Keep this aside
- 9
Pressure cook the ash gourd along with a little salt, turmeric powder and 2 tablespoons of water
tamarind water(1/2 cup)salt - to taste - 10
Pressure cook for two whistles and turn off the heat
- 11
Allow the pressure to release naturally
- 12
Into a sauce pan, add the yogurt, the tamarind water, cooked ash gourd, the coconut mixture, salt to taste and mix well to combine
tamarind water(1/2 cup)salt - to tastefresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 13
Give it a brisk boil ONLY when you are ready to eat
- 14
To prepare the tadka, heat oil over medium heat in a tadka pan
- 15
Add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown
teaspoons white urad dal (split)(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 16
Once golden, stir in the curry leaves and turn off the heat
sprig curry leaves(1) - 17
Pour this seasoning over the Tirunelveli Mor Kuzhambu mixture
- 18
Once you are ready to have your meal, give this Tirunelveli Mor Kuzhambu a brisk boil for about 2 minutes and turn off the heat
- 19
Transfer the Tirunelveli Mor Kuzhambu to a serving bowl and serve hot
- 20
Serve the Tirunelveli Mor Kuzhambu along with Steamed Rice, Lemon Sevai and a Urulai Roast for a delicious south Indian lunch
Rate this recipe
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Tirunelveli Buttermilk Broth Recipe
A vegetarian South Indian Recipes recipe with vellai poosanikai (ash gourd/white pumpkin) - peeled and cubed, tamarind water, curd (dahi / yogurt). Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
20 steps- 1
To begin making Tirunelveli Style Mor Kuzhambu recipe, prep all the ingredients and keep them aside
- 2
Fist step is to roast and make the coconut paste
fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 3
Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds and red chillies
teaspoons white urad dal (split)(2)methi seeds (fenugreek seeds)(1/4 teaspoon)dry red chillies(5)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 4
Roast them for about a minute until you can see the seeds crackling
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 5
Ensure you don't allow them to burn
- 6
Once roasted, add the coconut and saute for a few seconds and turn off the heat
fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 7
Add the roasted ingredients into the blender, add 1/2 cup of warm water and blend to make a smooth paste
tamarind water(1/2 cup) - 8
Keep this aside
- 9
Pressure cook the ash gourd along with a little salt, turmeric powder and 2 tablespoons of water
tamarind water(1/2 cup)salt - to taste - 10
Pressure cook for two whistles and turn off the heat
- 11
Allow the pressure to release naturally
- 12
Into a sauce pan, add the yogurt, the tamarind water, cooked ash gourd, the coconut mixture, salt to taste and mix well to combine
tamarind water(1/2 cup)salt - to tastefresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 13
Give it a brisk boil ONLY when you are ready to eat
- 14
To prepare the tadka, heat oil over medium heat in a tadka pan
- 15
Add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown
teaspoons white urad dal (split)(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 16
Once golden, stir in the curry leaves and turn off the heat
sprig curry leaves(1) - 17
Pour this seasoning over the Tirunelveli Mor Kuzhambu mixture
- 18
Once you are ready to have your meal, give this Tirunelveli Mor Kuzhambu a brisk boil for about 2 minutes and turn off the heat
- 19
Transfer the Tirunelveli Mor Kuzhambu to a serving bowl and serve hot
- 20
Serve the Tirunelveli Mor Kuzhambu along with Steamed Rice, Lemon Sevai and a Urulai Roast for a delicious south Indian lunch
Rate this recipe
