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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
Soak toor dal and chana dal in warm water for at least 30 minutes. After soaking, drain the water completely.
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.
In a medium pot, add the cubed ash gourd, turmeric powder, and 1 cup of water. Bring to a boil and cook on medium heat for 10-12 minutes, until the ash gourd is tender but still holds its shape.
Reduce the heat to low. 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.
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.
Turn off the heat for the pot with the ash gourd mixture. Let it cool for 1-2 minutes. Slowly pour in the whisked curd, stirring continuously to prevent it from splitting.
Return the pot to the stove on the lowest possible heat. 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.
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 193.03 calories per serving with 5.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
For the tempering (tadka), heat coconut oil in a small pan over medium heat. 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.
Pour the hot tempering over the More Kozhambu and mix gently. Let it rest for 5 minutes for the flavors to meld before serving hot with steamed rice.
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.
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.
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.
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.
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 curd and ash gourd (which has high water content), this dish has a cooling effect on the body, making it ideal for warmer weather.
This curry provides a good balance of protein from lentils and curd, vitamins from vegetables and spices, and healthy fats from coconut.
Spices like ginger, cumin, and hing (asafoetida) are well-known for their digestive properties, helping to prevent bloating and indigestion.
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.
Yes, More Kozhambu is very healthy. It's rich in probiotics from the curd, which aids digestion. Ash gourd is hydrating and low in calories, and the spices used have various anti-inflammatory properties. It's a well-balanced and nutritious dish.
Curdling usually happens when curd is added to a very hot base or when the curry is boiled after adding it. To prevent this, always turn off the heat, let the base cool for a minute, and then slowly stir in the whisked curd. Reheat on the lowest possible flame without letting it bubble.
Yes, you can make a vegan version. Replace the dairy curd with a plant-based yogurt like cashew, peanut, or coconut yogurt. Ensure the plant-based yogurt is unsweetened and has a slightly tangy flavor for the best results.
More Kozhambu is traditionally served with hot steamed rice. It pairs wonderfully with a dry vegetable stir-fry (poriyal), such as potato fry or beans poriyal, and fried appalams (papad).