Mor Kulambu is one of my favourite kulambu variety. But as hubby is not so keen in eating it, I usually don’t prepare it at home. Last month when my hubby’s sister visited us, I asked her whether she likes mor kulambu. She readily agreed and I prepared it for her and it also satisfied my craving for mor kulambu. Hubby also tasted it and said that it tasted good. But still he is not completely changed. So I need some other guest to repeat this delicious kulambu. Mor kulambu is prepared with fresh home made butter milk and it tastes great. You can use vegetables like white pumpkin, cucumber or savoury snacks like pakoda or paruppu urundai. Each ingredient gives a unique flavour to the kulambu. Today’s recipe has white pumpkin in it. I also prepared raw banana roast to go with it. We had a filling lunch with appalam and hot steaming rice.
Fresh Buttermilk-3 cups
Mustard and Urad Dhal-1 tsp
Curry Leaves-2 sprigs
Salt- to taste
For The Paste:
Channa Dhal-3 tbs
Grated Coconut-1 cup
Cumin Seeds-1 tsp
Soak channa dhal for 1 hour.
Grind it along with coconut, cumin seeds and green chillies to a fine paste.
Mix this along with turmeric powder to the butter milk and keep it aside.
Peel and cube the pumpkin.
Pressure cook the pumpkin for 3 minutes with minimum water.
Drain the cooked pumpkin pieces and add it to the buttermilk mixture.
Heat oil and add mustard and urad dhal.
When they crackle add curry leaves and red chillies.
Add the prepared butter milk to the pan.
When the kulambu becomes frothy and is about to boil, remove from heat.
In the serving vessel add coriander leaves and salt.
Pour the kulambu over it and cover with a lid.
Serve after 5 minutes along with rice and appalam.