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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.
For 4 servings
Prepare the Coconut Paste
Cook the Ash Gourd
Combine and Finish the Kuzhambu
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 196.86 calories per serving with 5.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Final Assembly and Serving
Instead of ash gourd, try this recipe with sautéed okra (vendakkai), chayote squash (chow chow), bottle gourd (sorakkai), or even steamed colocasia roots (seppankizhangu).
For a quicker version, skip the ground paste. Sauté finely chopped onions and tomatoes, add turmeric and chili powder, then add the whisked yogurt and temper as usual.
Make small dumplings from a coarse paste of soaked lentils (toor dal and chana dal) with spices, steam them, and add them to the kuzhambu at the end.
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Made with ash gourd and yogurt, both known for their cooling properties in Ayurveda, this dish is perfect for warm weather and helps keep the body hydrated.
Spices like ginger, cumin, and asafoetida are well-known digestive aids. They help prevent bloating and indigestion, making this curry light on the stomach.
The combination of lentils (toor dal, chana dal) and yogurt provides a good source of vegetarian protein, essential for muscle repair and maintenance.
One serving (approx. 250g) of Moor Kuzhambu contains around 180-220 calories, depending on the fat content of the curd and the amount of oil used.
Yes, it is quite healthy. It's a balanced dish with probiotics from yogurt for gut health, fiber from the vegetable, and protein from lentils. It's light, easy to digest, and uses minimal oil.
Curdling usually happens for two reasons: adding yogurt to a very hot or boiling base, or boiling the kuzhambu after the yogurt has been added. Always turn off the heat before adding the whisked yogurt, and then gently warm it on the lowest possible flame without letting it boil.
Yes, you can make a vegan version by replacing the dairy curd with a plant-based yogurt, such as cashew or peanut yogurt. Ensure the plant-based yogurt is unsweetened and has a slightly sour taste for authenticity.
The raw rice acts as a natural thickening agent. It gives the kuzhambu a smooth, slightly creamy consistency and prevents it from being too watery.
It can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much. Do not microwave, as it can cause the yogurt to split.