South Indian · serves 2

More Kuzhambu

A gentle curd curry for a hot day. Twenty-five minutes and no chilli burn.

25 min Some work Vegetarian

Ingredients

  • 1.5 cups sour curd, whisked
  • 1/2 cup grated coconut
  • 1 tbsp chana dal, soaked
  • 1 tsp cumin
  • 2 green chillies
  • 1 cup lauki or ash gourd, cubed
  • 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 15 curry leaves
  • 2 tbsp coconut oil

Method

  1. Blend coconut, soaked chana dal, cumin and green chillies into a smooth paste.
  2. Boil the lauki with turmeric and salt in a little water till tender.
  3. Add the coconut paste, cook 5 minutes.
  4. Lowest heat. Stir in the whisked curd and heat only until it steams. If it boils, it splits.
  5. Tadka: mustard seeds and curry leaves in coconut oil, poured over.
  6. Rice, with something crisp on the side.

Questions people ask about More Kuzhambu

How long does More Kuzhambu take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of curd in More Kuzhambu?

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

Can I make More Kuzhambu ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is More Kuzhambu vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with More Kuzhambu?

Rice, with something crisp on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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