Opo Squash Mor-Kozhambu

Opo Squash (Pul Qua, Hu Lu Gua, Woo-Lo-Kua, Peh-Poh, Long Squash/Melon) is mostly bland and watery, so, it works well with a lot of Indian recipes which have interesting spices.

Mor-Kozhambu is a buttermilk/yogurt based dish, usually served with rice, and accompanied by some poduthuval or paruppusili. But, I like to eat a bowlful of cool mor-kozhambu as a summer soup sometimes :)


Ingredients
½ medium opo squash, peeled and diced
1 medium carrot, chopped
1 medium onion, chopped
1 cup buttermilk
1½ cups plain yogurt
¼ tsp turmeric powder
salt to taste
water as needed

cliantro for garnish

tempering: 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 3-4 curry leaves

for the spice paste:
½ cup dry (or fresh) grated coconut
2-3 jalapeños or green chilies
2 Tbsp grated ginger

Preparation

combine the spice paste ingredients in a blender or food processor and blend to a smooth paste; keep handy

place the opo squash, onions, carrots, some salt, turmeric powder in a pan, add just enough water, cover and cook the vegetables

turn down the heat, add the spice paste, stir well, then fold in the yogurt and the buttermilk, and heat through gently till well combined; turn off heat - buttermilk will separate if cooked for too long; garnish with tempering and cilantro

tempering: heat oil in a pan, when shimmering add the mustard seeds and when they pop add the cumin seeds and curry leaves, turn off heat

Serve warm or at room temperature with rice.

This Opo Squash Mor-Kozhambu is my 'O' dish for lovely Nupur's A to Z of Indian Vegetables event.