Mor Kuzhambu

Preparation time: 20 minutes

Serving: 3 to 4

Ingredients:

Thick Yoghurt	2 cups
White pumpkin (poosanikai) or chow chow or Okra	few
Turmeric powder	1 teaspoon
Coconut oil	2 to 3 teaspoon
Salt	to taste
Hing / Asafotedia	1/2 teaspoon
Coriander leaves	to garnish

To soak & grind:

For tempering:

Instructions:

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.