Ingredients
Butter milk- 2 cups
Water- 1cup
Ash gourd- 1 cup
Turmeric powder- 1tsp
Salt- as needed
Coriander leaves- to garnish
To grind
Raw rice- 1tsp
Toor dhal- 1tsp
Green chili- 3
Cumin seeds-1/2tsp
Coriander seeds- 1/2tsp
Ginger paste- 1/2tsp
Coconut- 1tbsp
For tempering
Oil- 1tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2tsp
Asafoetida- a pinch
Curry leaves- few
Method
- Dry roast raw rice and toor dhal for few minutes till it becomes crispy. Grind all the ingredients listed under "To grind" with 1/4 cup of water in a blender. Whip the buttermilk with salt.
- In a pan, heat oil and do the tempering. Add the ash gourd and fry till soft. Sprinkle with turmeric powder.
- Add the ground paste to the pan with remaining 3/4 cup of water and cook till the raw smell goes and the ash gourd is completely cooked.
- Add the whipped buttermilk and bring to a boil. Remove from heat and garnish with coriander leaves.
- Do not boil for long after adding the buttermilk.
For creamier morkuzhambu, instead of buttermilk, use1 cup of sour cream and 1 cup of water. Whip the cream, water and salt before adding to the pan.