MOR KUZHAMBU

This is an easy curry which goes well with rice or seva

INGREDIENTS

1. Kumbalanga (ash gourd) - 250 gm (can be replaced by banana, elephant yam, taro root, ladies finger, cucumber etc. I have used raw banana and cucumber in this recipe)

2. Turmeric - 1/2 spoon

3. Grated coconut - 1/2 cup

4. Cumin seeds - 1 pinch

5. Toor dal - 1 table spoon

6. green chillis - 2

7. Coconut oil - 1 table spoon

8. Mustard seeds - 1/2 tea spoon

9. Fenugreek seeds - 1/2 tea spoon

10. Curry leaves - 1 sprig

11. Dry red chillis - 2

12. Thick sour butter milk - 2 cups

13. Salt - to taste

METHOD

1. Soak toor dal in water

2. Skin and dice the ash gourd. Cook with 1/4 tea spoon turmeric and 1/2 cup water.

3. Grind coconut, toor dal, cumin seeds and 1/4 tea spoon turmeric to a fine paste. Add greenchillis and grind for 2-3 seconds more.

4. Add coconut paste to the ash gourd and cook on low flame till it starts frothing. Add buttermilk and continue heating for a few more seconds stirring continuously. Dont let it curdle.

5. Heat oil in a pan and splutter mustard seeds. Add fenugreek, red chillis and curry leaves and fry. Pour into the kuzhambu.