Mor kuzhambu is the mild healthy vegetarian curry. Adding pumpkin/squash removes the bitterness from curd. I used ash gourd in this recipe. It's watery content absorbs the sourness in the curd. I prepared this for my hubby's lunch box. He gave good comments.

Curd & Ash Gourd Facts
Curd improves digestion. It is good for heart. It minimizes the risk of high blood pressure and helps reduce cholesterol levels.It is rich in calcium which is good for teeth and bones. It helps lose weight. Ash Gourd is good for diabetic patients. It also helps redce weight. It kills intestinal worms and also rich in many nutrients and fibre.Now let's cook Mor Kulambu.

Mor Kuzhambu Recipe

Author: Nancy jay            Cuisine: Indian                   Recipe type: Side
Prep. Time: 20 mins         Cook Time: 10 mins          Total Time: 30 mins

Ingredients

Curd	– 1 ½ cup
Vegetable	– preferably squash
Turmeric powder	– 1/4 tsp.
Water	– ½ cup
Salt	– To taste

To Grind

Coconut	– ¼ cup
Coriander powder	– 2 tsp
Cumin	– 1 1/2 tsp.
Green Chilly	– 2

Temper

Mustard	– ¼ tsp.
Urad dal	– ¼ tsp.
Oil	– 1 tbsp.
Curry leaves	– few
Red Chilli	– 2

DIRECTIONS

1. Cook the vegetable. Grind the ingredients under to grind.
2. Add the grounded paste to the cooked vegetable. Beat the curd in the mixer/blender.
3. Now add the curd into the pan containing vegetable and grounded paste. Add water and turmeric powder.
4. Heat the above just until the foam starts on the rim and swicth off the heat. Then temper using items under temper. Now add the tempering to mor kuzhambu mix.

6. Serve hot with side dish of your choice.
Note:
1. Adding half cup water, gives thick consistency. Add more water to get watery consistency.
2. Mor kulambu tasted good for lunch box also.
3. I have added more turmeric, so I ended up with yellow color in the curry. So add little turmeric.