Its quite hard to finish out if you have some leftover bottlegourd chunks and some cooked chickpeas sitting sadly in your fridge since few days,no problem here comes a super delicious gravy to finish those leftovers... I just combined those leftovers together to prepare this great looking yogurt gravy..I simply cooked both bottlegourd chunks and cooked chickpeas together and finally cooked them in a yogurt based spiced gravy,which is quite now as mor kuzhambu among Tamilians..We had a fabulous lunch with this super comforting mor kuzhambu served simply along with a spicy potato roast,needless to say we had an incredible lunch today..Sending to my own event CWS-Chickpeas guest hosted by Sukanya of Saffronstreaks, FFNFF guest hosted by Priya Sreeram,event by Priya & A Veggie for a month - Bottlegourd guest hosted by Raji,event by Priya....
1cup Bottlegourd (chopped)
1/2cup Cooked chickpeas
2cups Yogurt
1/4tsp Turmeric powder
Oil
1/2tsp Mustard seeds
1no Dry red chillies
Few curry leaves
To grind:
1tbsp Rice
3tbsp Toordal
2nos Green chillies
1/2tsp Cumin seeds
1tsp Coriander seeds
2tbsp Grated coconut
Soak the toordal,rice,coriander seeds,cumin seeds in water for half an hour, grind it along with green chillies,coconut as fine paste and churn the yogurt with turmeric powder,grounded paste and salt..
Meanwhile, let splutters the mustard seeds in enough oil,followed by dry red chillies and curry leaves,now add the chopped bottlegourd,cooked chickpeas and salt,cook everything in simmer until the veggies gets well cooked,finally add the yogurt mixture and bring to boil..put off the stove..
Serve hot with rice along with any spicy side dish..
1cup Bottlegourd (chopped)
1/2cup Cooked chickpeas
2cups Yogurt
1/4tsp Turmeric powder
Oil
1/2tsp Mustard seeds
1no Dry red chillies
Few curry leaves
To grind:
1tbsp Rice
3tbsp Toordal
2nos Green chillies
1/2tsp Cumin seeds
1tsp Coriander seeds
2tbsp Grated coconut
Soak the toordal,rice,coriander seeds,cumin seeds in water for half an hour, grind it along with green chillies,coconut as fine paste and churn the yogurt with turmeric powder,grounded paste and salt..
Meanwhile, let splutters the mustard seeds in enough oil,followed by dry red chillies and curry leaves,now add the chopped bottlegourd,cooked chickpeas and salt,cook everything in simmer until the veggies gets well cooked,finally add the yogurt mixture and bring to boil..put off the stove..
Serve hot with rice along with any spicy side dish..
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