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A tangy and creamy South Indian yogurt curry made with a spiced coconut paste. This comforting dish, often featuring tender vegetables, is a perfect pairing for steamed rice and a side of crispy papad.
For 4 servings
Prepare the Grinding Paste
Cook the Ash Gourd
Cook the Ground Paste
A tangy and creamy South Indian yogurt curry made with a spiced coconut paste. This comforting dish, often featuring tender vegetables, is a perfect pairing for steamed rice and a side of crispy papad.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 195.53 calories per serving with 5.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Yogurt Base
Combine and Finish the Kuzhambu
Prepare the Tempering (Tadka)
Combine and Serve
Replace ash gourd with other vegetables like sautéed okra (vendakkai), steamed taro root (seppankizhangu), or even yellow pumpkin (poosanikai).
Add pre-soaked and fried lentil dumplings (paruppu urundai or medu vadai) to the kuzhambu just before serving. This transforms it into a festive and hearty dish.
For a slightly different flavor profile, you can add a pinch of fenugreek powder along with the turmeric or a few coriander seeds while grinding the paste.
If you're short on time, you can skip soaking the dals and use 1 tablespoon of besan (gram flour) instead. Sauté the besan with the ground paste for a minute before adding water.
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to your digestive system, aiding digestion and improving overall gut health.
Both ash gourd and curd are known in Ayurveda for their natural cooling properties. This makes Mor Kuzhambu an excellent dish to consume during hot weather to help regulate body temperature.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide quick energy.
Curdling is the most common issue and it's almost always caused by high heat. After adding the yogurt mixture, you must keep the flame on the lowest setting and avoid boiling it. The rice flour helps, but low and slow heat is the key.
Yes, you can make a vegan version. Replace the dairy curd with a plant-based yogurt, such as cashew, coconut, or peanut yogurt. Ensure the vegan yogurt is unsweetened and has a slightly sour taste for authenticity.
Mor Kuzhambu is traditionally served mixed with hot steamed rice. It pairs wonderfully with a dry vegetable side dish (like potato or bean poriyal), fried crisps (appalam/papad), or a spicy pickle.
Yes, it is considered a healthy and light dish. The curd provides probiotics for gut health, ash gourd is hydrating and low in calories, and the use of minimal oil makes it a nutritious choice. The spices also offer various health benefits.
One serving of Mor Kuzhambu (approximately 1 cup or 225g) contains around 220 calories. This can vary slightly based on the type of curd (full-fat vs. low-fat) and the amount of oil used.
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