Ingredients

• Sour Curd – 250g
• Pumpkin – 100g
• Chayotes – 150g
• Rice – 1 tsp
• Toor dal – 1 tsp
• Green Chillies – 2
• Coconut – 1/2
• Ginger – 1/2
• Mustard seeds – 1/2 tsp
• Black pepper – 1/4 tsp
• Turmeric powder – 1/2 tsp
• Coriander seeds – 1 tsp
• Asafoetida – A pinch
• Curry leaves – Few
• Salt – Required

How to Prepare

Total Preparation Time: 10-20 minutes

1. Whisk the curd with 50ml water and turmeric powder and keep aside
2. Soak rice, toor dal, coriander seeds, cumin seeds for 45 minutes and then drain water
3. Take a blender, add soaked seeds, dal, rice into it and grind them like a paste
4. Then add coconut, green chillies, ginger and 50ml water, grind them again and keep aside
5. And add this paste it into the whisked curd and mix it well
6. Now take a pan, add pumpkin, chayotes and 100ml water and required salt, close the lid and cook it for 10 minutes
7. After that open the lid and add prepared curd and mix it well
8. Keep it in low flame and stir continuously and cook it for another 10 minutes
9. In the mean time, take a pan, heat the pan with oil, add mustard seeds
10. Once it crackle, add curry leaves, asafoetida and fry for a minute
11. Then add this tempering into the moor kulambu and mix it well
12. Finally turn off the flame and ganrish with coriander leaves
13. Now the relaxing Moor Kulambu is ready for serve