Tirunelveli Buttermilk Broth Recipe

Step 1: To begin making Tirunelveli Style Mor Kuzhambu recipe, prep all the ingredients and keep them aside

Step 2: Fist step is to roast and make the coconut paste

Step 3: Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds and red chillies

Step 4: Roast them for about a minute until you can see the seeds crackling

Step 5: Ensure you don't allow them to burn

Step 6: Once roasted, add the coconut and saute for a few seconds and turn off the heat

Step 7: Add the roasted ingredients into the blender, add 1/2 cup of warm water and blend to make a smooth paste

Step 8: Keep this aside

Step 9: Pressure cook the ash gourd along with a little salt, turmeric powder and 2 tablespoons of water

Step 10: Pressure cook for two whistles and turn off the heat

Step 11: Allow the pressure to release naturally

Step 12: Into a sauce pan, add the yogurt, the tamarind water, cooked ash gourd, the coconut mixture, salt to taste and mix well to combine

Step 13: Give it a brisk boil ONLY when you are ready to eat

Step 14: To prepare the tadka, heat oil over medium heat in a tadka pan

Step 15: Add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown

Step 16: Once golden, stir in the curry leaves and turn off the heat

Step 17: Pour this seasoning over the Tirunelveli Mor Kuzhambu mixture

Step 18: Once you are ready to have your meal, give this Tirunelveli Mor Kuzhambu a brisk boil for about 2 minutes and turn off the heat

Step 19: Transfer the Tirunelveli Mor Kuzhambu to a serving bowl and serve hot

Step 20: Serve the Tirunelveli Mor Kuzhambu along with Steamed Rice, Lemon Sevai and a Urulai Roast for a delicious south Indian lunch