MOUR(BUTTER MILK) KUZHAMBU

INGREDIENTS:

   Pumpkin-Ash gourd- 1 cup cubed
   Thick Buttermilk- 3 cups
   Turmeric Powder -1/4 tsp
   Salt as required
   Coconut oil -1 tsp
   Mustard seeds-1/2tsp
   Curry leafs-few

  GRIND THE FOLLOWING:

   Grated Coconut -1/2 cup (loosely packed)
   Green chillies- 4 -5
   Tur dal -1 tsp
   Coriander seeds- 2 tsp
   Cumin seeds-Jeera -1 tsp
   Raw rice -1/4 tsp

 PRELIMINARY PROCESS:

  Soak tur dal, coriander seeds, cumin seeds and rice in a little hot water for 5-10 minutes. Grind it along   with  green chillies and coconut to a smooth paste and keep aside.

 Cook pumpkin in a little water with salt until tender.

PREPARATION METHOD:

Take buttermilk in a vessel, add turmeric powder, needed salt and cooked pumpkin.

Now dissolve the ground paste in buttermilk.

Bring it to boil and remove from flame.

Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour coconut oil,curry leafs over the kuzhambu.

Garnish with coriander leaves and serve with rice or adai.