Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 4 Servings

Kerala Style buttermilk sambar (Pulissery / Mor Kuzhambu) is a sweet and sour yogurt based vegetable gravy from the Kerala Cuisine. At home we call it Mor Kozhambu and use ash gourd or pineapple to make this dish. During the mango season, we also use ripe mangoes. This combination of ground coconut along with plant yogurt simmered in pineapple, mango or ash gourd is absolutely delectable. Serve Kerala Style Pulissery Recipe (Mor Kuzhambu) with steamed whole rice or millets as a sambar and with rotis as a dip.

Ingredients

Kerala style Mor Kozambu ingredients

• 1 cup fresh coconut

• 3 green chilli

• 1/2 tsp cumin

• 1/2 tsp coriander powder

• 1/2 tsp fenugreek

• 2 cups dairy-freebuttermilk (buttermilk made using peanut curd)

• 1 tbsp lime juice

• 1 big onion chopped length wise

• 1/4 tsp turmeric

• curry leaves

• 250g cubes of peeled ashgourd / pineapple

  Tadka ingredients

•  1/2 tsp mustard

• 1/2 tsp cumin

• 1/4 tsp fenugreek

• 2- red chilli

Method

• Dry Roast fenugreek and make a powder
• Cook ashgourd in water with turmeric added
• Grind coconut, cumin, fenugreek, chilli, coriander to fine paste
• In a heavy bottomed iron pan or clay pan, add onion, red chilli and continue to fry till they are translucent
• Add the coconut paste, cooked ashgourd with its water and salt and cook for 2 min till it starts boiling
• Add buttermilk, lemon, curry leaves and mix thoroughly till it gets one boil and switch off
• Mor Kozambu is ready

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