Mor Kuzhambu 2 - Yogurt Coconut Curry

 It is a traditional buttermilk based curry of south India. It uses less oil and chili. The spices used in this curry vary region-to-region and home to home. You can add any veggie in this curry like okra,  taro and ash gourd.  I love this with ash gourd or okra.

Here I have prepared Mor kuzhambu using ash gourd. This is prepared with slight variation in north India and they call it as Khadi.

Ingredients

2cups of thick and sour yoghurt

Ash gourd pieces – 1 cup

Turmeric powder 1/8 of tsp

Asafetida – peanut size

Salt- to taste

Curry leaves – few

Soak for 30- 40 minutes

Coriander seeds2tsps

Toovar dal -2tsps of

Chenna Dhal – 1 tsp

 Raw rice - 2 tsp 

Grind

Fresh coconut - 4 tbsp

Soaked items

Green chillies – 4 no

Cumin Seeds – ¼ tsp

Grated Ginger – 1 tsp 

For seasoning

Coconut Oil – 1tbsp

Red chillies, broken 4-5 into 3 pieces each

Mustard – 1 tea spoon

Method 

• Soak and grind the ingredients as mentioned above; keep aside.
• Whip yogurt lightly to make it to a uniform consistency and mix well with  the ground item in that.. Keep aside.
• Heat oil in a pan, add the seasoning, when mustard splutters, add chopped ash gourd pieces, pinch of salt, turmeric powder and mix well; add 1 cup of water and cook.
• When ash gourd is soft, add spice mixed curd and bring to boil; add sufficient salt now, let the mixture boil for one to two minutes and switch of fire.
• The curry should be semi-thick and not too watery in the final stage
• Serve hot with rice, Sevai, Adai.

Tips

• Do not let the curry boil once you’ve added the yogurt. Use low heat and stir constantly to prevent boiling
• Remember to only gently re-heat this dish
• If buttermilk is too sour, add one more green chill.
• Adding salt finally in the dish helps to avoid it to be too watery.