Cut ash gourd into desired size pieces, add it to the boiling water and a pinch of salt. Cook covered for 5 - 10 mins, and keep it aside. 

Heat oil in a pan, add jeera, chana dal, and coriander seeds, saute for a couple of minutes.

Add the ginger and green chili and combine well.

Add the grated coconut and saute for a minute and turn off the flame.

Cool down the mixture and grind it with a little water.

In another pan add the ground mixture and cook for sometime.

Add cooked vegetable and salt.

Add the curd/buttermilk to the the jar and pulse it.

Now add the buttermilk and combine well, cook for a minute and turn off the flame (don’t bring it to boil).

In a small pan heat oil, add mustard seeds, allow it to splutter, then add curry leaves and red chilis.

Add the seasoning to mor kuzhambu, serve hot with rice.