A tangy and savory South Indian yogurt curry made with a freshly ground coconut-lentil paste and tender ash gourd. This traditional Tamil dish is a comforting and flavorful accompaniment to steamed rice.
Prep15 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
197cal
6gprotein
13gcarbs
Ingredients
1 tbsp Toor Dal
1 tbsp Chana Dal
1 tsp Raw Rice (for thickening, any short-grain variety)
0.25 cup Water (for soaking dals and rice)
0.5 cup Fresh Grated Coconut
3 pcs Green Chili (adjust to taste)
1 inch Ginger (peeled and roughly chopped)
1 tsp Cumin Seeds
250 g Ash Gourd (peeled and cubed into 1-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Tamil Brahmin dish featuring tender green beans tossed with a savory, steamed lentil crumble. This protein-packed side dish is wonderfully textured and pairs perfectly with sambar or rasam rice.
About Moor Kuzhambu, Steamed Basmati Rice and Paruppu Usili
Tangy, gut-friendly Moor Kuzhambu with protein-packed Paruppu Usili - a perfectly spiced, wholesome treat!
This south_indian dish is perfect for lunch. With 677.4300000000001 calories and 19.68g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
0.5 tsp
Turmeric Powder
1 tsp Salt (or to taste)
1.5 cup Curd (whisked until smooth, preferably sour)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chili (broken into halves)
0.25 tsp Asafoetida
1 sprig Curry Leaves (approx. 10-12 leaves)
Instructions
1
Prepare the Coconut Paste
In a small bowl, soak the toor dal, chana dal, and raw rice in 1/4 cup of warm water for at least 30 minutes.
After soaking, drain the water completely. Transfer the soaked items to a blender.
Add the grated coconut, green chilies, ginger, and cumin seeds to the blender.
Add 1/4 cup of water and grind everything to a very smooth, fine paste. Add a little more water if needed to facilitate grinding, but keep the paste thick. Set aside.
2
Cook the Ash Gourd
In a medium-sized pot or kadai, combine the cubed ash gourd, 1 cup of water, turmeric powder, and salt.
Bring the mixture to a boil over medium heat.
Cook for 10-12 minutes, or until the ash gourd is tender and translucent but still holds its shape. It should be easily pierced with a fork.
3
Combine and Finish the Kuzhambu
Reduce the heat to low. Add the ground coconut paste to the pot with the cooked ash gourd. Stir well to combine.
Simmer for 3-4 minutes, stirring occasionally, until the raw smell of the paste disappears.
Turn off the heat completely. This is a crucial step to prevent curdling.
Slowly pour in the whisked curd while stirring continuously. Mix until everything is well incorporated.
Return the pot to the stove on the lowest possible heat setting. Gently warm the kuzhambu for 1-2 minutes, stirring constantly, until it is heated through and becomes slightly frothy on top. Do not let it come to a simmer or boil.
4
Prepare the Tempering (Tadka)
While the kuzhambu is warming, heat the coconut oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the urad dal and fry until it turns a light golden brown.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the chilies darken slightly and the curry leaves are crisp.
5
Final Assembly and Serving
Immediately pour the hot tempering over the prepared Moor Kuzhambu.
Stir gently to mix. Serve hot with steamed rice and a side of vegetable stir-fry (poriyal) or papad.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
0.5 cup Toor Dal (Also known as split pigeon peas)
0.25 cup Chana Dal (Also known as split Bengal gram)
4 pcs Dried Red Chilies (Adjust to your spice preference)
0.25 tsp Asafoetida (Also known as hing)
1.25 tsp Salt (Divided use)
3 tbsp Water (For grinding the dal paste)
250 g French Beans (Trimmed and finely chopped)
0.25 tsp Turmeric Powder
2 tbsp Coconut Oil (Can substitute with sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Also known as split black gram)
1 sprig Curry Leaves
Instructions
1
Soak and Grind the Dal
Wash the toor dal and chana dal thoroughly. Soak them together in ample water for at least 2 hours.
After soaking, drain the water completely. Transfer the soaked dals to a grinder jar.
Add the dried red chilies, asafoetida, and 0.75 tsp of salt to the jar.
Grind to a coarse, thick paste, adding only 2-3 tablespoons of water as needed to help the blades move. The paste should not be smooth or watery.
2
Steam the Dal Paste
Lightly grease an idli plate or a small steel plate with oil.
Spoon the ground dal paste into the idli molds or spread it evenly on the plate.
Steam in a steamer or idli cooker for 10-12 minutes on medium heat.
The dal is cooked when a toothpick inserted into the center comes out clean. Remove from the steamer and set aside to cool completely for at least 15-20 minutes.
3
Prepare the Usili Crumble
Once the steamed dal cakes are completely cool to the touch, break them into smaller chunks.
Place the chunks in a blender or mixie jar and pulse a few times for just 2-3 seconds each time. This will break it down into a coarse, fluffy crumble (the 'usili'). Avoid over-grinding, which can make it pasty.
4
Cook the French Beans
While the dal is cooling, wash and finely chop the french beans.
In a pan, combine the chopped beans, turmeric powder, the remaining 0.5 tsp of salt, and 1/4 cup of water.
Cover the pan and cook on medium heat for 8-10 minutes, or until the beans are tender but still have a slight bite. Uncover for the last minute to ensure any excess water evaporates.
5
Temper and Assemble
In a wide pan or kadai, heat the coconut oil over medium heat.
Add the mustard seeds. When they begin to splutter, add the urad dal and curry leaves.
Sauté for about 30-40 seconds until the urad dal turns light golden brown and fragrant.
Add the cooked french beans to the pan and stir to coat with the tempering.
Finally, add the prepared dal crumble (usili). Gently mix everything together.
Sauté for 4-5 minutes, stirring occasionally, to allow the flavors to meld and the crumble to get slightly toasted. Serve hot.
