Pudalankai Mor Kulambu

Pudalankai Mor Kulambu, also known as Snake Gourd Buttermilk Curry, is a tangy and creamy South Indian dish made with snake gourd and yogurt. It is a popular recipe in Tamil Nadu and Kerala. The curry has a delightful blend of flavors and is often enjoyed with steamed rice. Here's a recipe to prepare Pudalankai Mor Kulambu:

Ingredients:

• 1 medium-sized snake gourd (pudalankai), peeled, deseeded, and chopped into small pieces
• 1 cup plain yogurt (curd)
• 1 tablespoon coconut oil (or any cooking oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dry red chilies
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste

For Grinding:

• 1/2 cup grated coconut
• 2 green chilies
• 1 teaspoon cumin seeds

For Tempering:

• 1 tablespoon coconut oil (or any cooking oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon asafoetida (hing)
• 1 sprig curry leaves

Instructions:

1. In a blender, grind the grated coconut, green chilies, and cumin seeds into a fine paste by adding a little water. Set aside.
2. In a large pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
3. Add the dry red chilies, curry leaves, and chopped snake gourd. Sauté for a few minutes until the snake gourd is slightly tender.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Reduce the heat to low and cover the pan. Allow the snake gourd to cook for about 10-12 minutes until it is fully cooked and tender.
6. Meanwhile, whisk the yogurt in a bowl until smooth.
7. Once the snake gourd is cooked, add the ground coconut paste to the pan. Mix well and cook for 2-3 minutes.
8. Gradually add the whisked yogurt to the pan, stirring continuously to avoid curdling.
9. Cook the curry on low heat for about 5-7 minutes, stirring occasionally, until it is heated through and well combined.
10. In a separate small pan, heat coconut oil for tempering. Add mustard seeds, fenugreek seeds, asafoetida, and curry leaves. Let them splutter and release their aroma.
11. Pour the tempering over the prepared curry and mix well.
12. Remove from heat and serve hot with steamed rice.

Note: Adjust the quantity of yogurt according to the desired consistency of the curry. If the curry is too thick, you can add a little water or more yogurt to thin it out.

Enjoy the delicious Pudalankai Mor Kulambu with steamed rice!