More Kozhambu

1. 1
   prep · ~20 min

   Soak the dal and prep the vegetables.

   1.Soak the chana dal in water for 20 minutes.

   2.Peel, deseed, and cube the ash gourd into medium pieces.

   3.Whisk the yogurt until smooth and set it aside.

   TIPA slightly sour yogurt gives the curry its classic tang.
2. 2
   mix · ~3 min

   Grind the coconut paste.

   Drain the soaked chana dal and grind it with coconut, cumin seeds, green chili, ginger, and a little water to a smooth, thick paste.

3. 3
   boil · ~10 min

   Cook the ash gourd.

   Add the ash gourd to a pot with water, turmeric powder, and salt. Bring to a boil and cook until the pieces are tender but still hold their shape.

   TIPDo not overcook the ash gourd or it will turn mushy in the curry.
4. 4
   simmer · ~5 min

   Add the ground paste and simmer gently.

   Stir the coconut paste into the cooked ash gourd and simmer on low heat for 4 to 5 minutes, stirring occasionally so the mixture cooks through and thickens lightly.

5. 5
   mix · ~3 min

   Stir in the yogurt.

   Lower the heat completely, add the whisked yogurt, and mix well until smooth. Warm the curry gently without letting it boil.

   TIPKeep the heat low after adding yogurt to prevent splitting.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds, dried red chili, and curry leaves.

   4.Cook for a few seconds until fragrant.

   TIPFenugreek burns quickly, so add it only after the mustard seeds crackle.
7. 7
   assemble · ~1 min

   Pour the tempering over the curry.

   Pour the hot tempering over the warm more kozhambu and give it a gentle stir.

8. 8
   serve

   Serve warm with rice.

Cuisines we love