More Kozhambu
A tangy and comforting South Indian yogurt-based curry made with a spiced coconut paste and tender ash gourd. This traditional Tamil dish is a perfect accompaniment to steamed rice and a simple vegetable stir-fry.
For 4 servings
9 steps. 25 minutes total.
- 1
Soak toor dal and chana dal in warm water for at least 30 minutes
- a.After soaking, drain the water completely.
- 2
Step 2
- a.In a blender, combine the drained dals, grated coconut, green chilies, ginger, and cumin seeds. Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
- 3
In a medium pot, add the cubed ash gourd, turmeric powder, and 1 cup of water
- a.Bring to a boil and cook on medium heat for 10-12 minutes, until the ash gourd is tender but still holds its shape.
- 4
Reduce the heat to low
- a.Add the ground coconut paste and salt to the cooked ash gourd. Stir well and simmer for 4-5 minutes, stirring occasionally, until the raw aroma of the paste disappears.
- 5
Step 5
- a.While the paste simmers, whisk the curd with 1/2 cup of water in a separate bowl until it is completely smooth and lump-free.
- 6
Turn off the heat for the pot with the ash gourd mixture
- a.Let it cool for 1-2 minutes. Slowly pour in the whisked curd, stirring continuously to prevent it from splitting.
- 7
Return the pot to the stove on the lowest possible heat
- a.Gently warm the kozhambu for 2-3 minutes, stirring constantly. Do NOT let it boil or simmer, as it will curdle. The curry should just be heated through.
- 8
For the tempering (tadka), heat coconut oil in a small pan over medium heat
- a.Add mustard seeds and let them splutter. Add urad dal, broken dried red chilies, and curry leaves. Sauté for 30-40 seconds until the dal is golden. Finally, add the hing and stir for 5 seconds.
- 9
Pour the hot tempering over the More Kozhambu and mix gently
- a.Let it rest for 5 minutes for the flavors to meld before serving hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour curd for the authentic tangy taste. If your curd is fresh, leave it at room temperature for a few hours before using.
- 2The most critical step is to avoid boiling the kozhambu after adding yogurt. Turn off the heat, let the base cool slightly, then add the yogurt and reheat gently on the lowest flame.
- 3Grind the coconut paste as smoothly as possible for a creamy, non-gritty texture.
- 4This recipe works well with other vegetables like sautéed okra (vendakkai), chayote squash (chow chow), or white pumpkin.
- 5For a thicker kozhambu, you can increase the amount of dal in the paste or reduce the water used for whisking the curd.
Adapt it for your goals.
Vegetable
Replace ash gourd with sautéed okra (vendakkai), chayote squash (chow chow), or taro root (seppankizhangu). Ensure okra is sautéed well to remove sliminess before adding.
With Lentil DumplingsWith Lentil Dumplings
Add pre-made fried lentil vadas (medu vada) or steamed lentil dumplings (paruppu urundai) to the finished kozhambu just before serving. Let them soak for 5-10 minutes.
Kerala Style (Moru Curry)Kerala Style (Moru Curry)
For a variation, omit the dals from the grinding paste and add a pinch of fenugreek seeds to the tempering. This is closer to the Kerala style Moru Curry.
No Grind VersionNo-Grind Version
For a quick version, whisk 1 tablespoon of besan (gram flour) into the curd and skip the ground paste. Add ginger-chili paste and turmeric directly to the cooked vegetable before adding the curd mixture.
Why this is on our healthy list.
Promotes Gut Health
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Hydrating and Cooling
Made with curd and ash gourd (which has high water content), this dish has a cooling effect on the body, making it ideal for warmer weather.
Rich in Nutrients
This curry provides a good balance of protein from lentils and curd, vitamins from vegetables and spices, and healthy fats from coconut.
Aids in Digestion
Spices like ginger, cumin, and hing (asafoetida) are well-known for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
One serving of More Kozhambu (approximately 1 cup or 240g) contains around 150-180 calories, making it a light and healthy main dish. The exact count depends on the fat content of the curd and the amount of oil used.