Preparation time: 20 minutes
Serving: 3 to 4
|Thick Yoghurt||2 cups|
|White pumpkin (poosanikai) or chow chow or Okra||few|
|Turmeric powder||1 teaspoon|
|Coconut oil||2 to 3 teaspoon|
|Hing / Asafotedia||1/2 teaspoon|
|Coriander leaves||to garnish|
To soak & grind:
|Shredded coconut||5 tablespoon|
|Toor dhal||2 teaspoon|
|Channa dhal||1 teaspoon|
|Green chilli||2 to 3|
|Jeera / Cumin seeds||1 teaspoon|
|Coriander leaves (optional)||few|
|Coconut oil||2 teaspoon|
|Mustard seeds||1 teaspoon|
|Jeera / cumin seeds||1 teaspoon|
- Soak the toor dhal, channa dhal, green chillies, red chillies and ginger (listed under ‘to soak & grind) for about 15 minutes. After 15 minutes, drain the water and transfer this to mixie/ blender and grind it along with coconut and jeera. Do not grind this to a fine paste. Let the paste be slightly coarse. Now add few coriander leaves and give a quick pulse. Adding coriander leaves is optional but grinding the coriander leaves along with other ingredients give a nice aroma and flavour.
- Chop the poosanikai / white pumpkin into cube like pieces. In a pan or saucepan, add 1 to 2 cups of water, add the diced white pumpkin and a bit of salt to this and cook until it is tender.Drain the water and keep this aside.
- In a cooking pot, add the thick yoghurt. Using a whisk or ladle beat it to get a smooth consistency.
- To the beaten yoghurt, add salt, turmeric powder, hing , cooked poosanikai / white pumpkin and grounded coconut-dhal paste.
- Simmer this on a very low flame. Unlike the other gravy varieties, this kuzhambu should not boil. Boiling this kuzhambu will cause curdling. Simmer this on low heat until you see a froth on the top layer. Switch off the flame. Add 1 to 2 teaspoon of raw coconut oil to this.
- In a pan, add 2 teaspoon of coconut oil, add mustard seeds. When the mustard seeds crackle, add jeera and curry leaves. Add this tempering to the more kuzhambu. Garnish with finely chopped coriander leaves.
- Serve this Mor kuzhambu along with rice and ghee.