More Kuzhambu
A gentle curd curry for a hot day. Twenty-five minutes and no chilli burn.
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
- Blend coconut, soaked chana dal, cumin and green chillies into a smooth paste.
- Boil the lauki with turmeric and salt in a little water till tender.
- Add the coconut paste, cook 5 minutes.
- Lowest heat. Stir in the whisked curd and heat only until it steams. If it boils, it splits.
- Tadka: mustard seeds and curry leaves in coconut oil, poured over.
- Rice, with something crisp on the side.