The Homemade cooking

Zucchini mor kuzhambu

Zucchini is a vegetable called summer squash variety.

In tamil it’s called as seemai suraikai

Can be used with the skin.

So I used this veggie as for kuzhambu from the routine ladysfinger or pumpkin .

Mor kuzhambu is made out of buttermilk (thick) by adding spices and coconuts grounded into paste.

A very simple and quick dish which is well to go with rice, idly, dosa and Adai(lentil dosa)

I have the step by step pics here.!

INGREDIENTS:

Zucchini -1

Yoghurt/curd -2 cups

Turmeric -1/2 tsp

Asafetida -1/2 tsp

Salt as needed

FOR GRINDING:

Coconut grated-2 tbsp

Cumin-1 tsp

Green chilies -3

Soaked thuvar dal-4 tsp

TEMPERING:

Ghee-1 tbsp

Mustard -1 tsp

Fenugreek seeds-1/4tsp

Red chili -1/2

METHODOLOGY:

Soak thuvar dal for 10 mins and then in a blender add the grated coconut , thuvar dal, green chilies and cumin seeds and grind them into a smooth paste like the below

Then in a vessel add two cups of curd and to it add 4 cups of water and to it add 1/2 tsp of turmeric powder

Then add the salt as needed and then the asafetida powder. Churn them well and place them on stove

Now on the other hand boil zucchini for 5 mins adding little salt then strain and keep aside.

Keep the flame low as it should not boil and it should only form froth so now add the boiled veggie to the mixture and then add the grounded coconut spice to the kuzhambu.

Then once u see the foam add curry leaves as for garnishing and drizzle with one teaspoon of coconut oil.

In a small tempering kadai add 1tbsp of ghee and to it add mustard seeds and fenugreek seed and half chili and temper on top of kuzhambu.

Yummy kuzhambu is ready to serve with pipping hot rice , idly , dosa as mentioned earlier