Let’s first cook the ash gourd | white pumpkin.

Adding vegetables to this varutha aracha mor kuzhambu is optional. In the original recipe, my friend told, that they don’t add any vegetables.

You can add ladies finger also.

In a saucepan add the cubed ash gourd and ½ cup of water.

Add a little salt.

Let this cook till the veggie gets soft.

Once done keep it aside. Do not drain excess water, if any.

Let’s roast and grind the ingredients for the mor kuzhambu.

In a pan add 1 tsp coconut oil.

Add the chana dal, venthayam, and red chili.

Roast till the dal turns golden brown.

Switch off the flame and add the coconut.

Let the coconut sit in the heat for 2 minutes.

Take out, cool, and grind into a fine paste.

Add salt and turmeric powder to the curd.

Add the ground paste and ¼ cup of water.

Churn it well using a whisk.

Add in the asafoetida.

Now transfer this to a pan.

Add the cooked ash gourd to this.

If needed add little water, do not add more water as it will make the kuzhambu very thin.

Mix well, let this come to a froth.

Switch off the flame.

Temper mustard seeds and 1 red chili in 1 tsp coconut oil.

Serve with rice. This mor kuzhambu tastes well with sevai, adai or pidi kozhakattai too.