Mor Kuzhambu (South Indian Yogurt Curry)

Ingredients (15)

• toor dal1 tsp
• cumin seeds1 tsp
• raw rice0.5 tsp
• water120 ml
• fresh coconut0.5 cup
• green chillies3
• ash gourd300 g
• water120 ml
• turmeric powder0.5 tsp
• salt
• thick plain yogurt250 ml
• coconut oil2 tsp
• mustard seeds1 tsp
• asafoetida
• curry leaves1 sprig

Method

1. 1

   Wash the toor dal and soak it together with the cumin seeds and raw rice in 120 ml (½ cup) water for 30 minutes.

2. 2

   Drain and transfer to a blender.

3. 3

   Add the grated coconut and green chillies.

4. 4

   Grind to a smooth paste using a little water if required.

5. 5

   Place the cubed ash gourd (or pumpkin/cucumber) in a saucepan.

6. 6

   Add the water, turmeric powder and salt.

7. 7

   Cover and cook over medium heat for 8–10 minutes, or until the vegetables are tender but still hold their shape.

8. 8

   Add the prepared coconut masala paste to the cooked vegetables.

9. 9

   Mix well and simmer over low heat for 2–3 minutes, stirring occasionally.

10. 10

    Switch off the heat.

11. 11

    Add the whisked yogurt gradually while stirring continuously until fully combined.

12. 12

    Do not boil after adding the yogurt, as it may curdle.

13. 13

    Heat the coconut oil in a small pan.

14. 14

    Add the mustard seeds and allow them to splutter.

15. 15

    Add the asafoetida and curry leaves.

16. 16

    Fry for a few seconds until fragrant.

17. 17

    Pour the tempering over the prepared Mor Kuzhambu.

18. 18

    Mix gently and serve warm.