Loading...
A traditional Tamil Brahmin curry made from a spiced coconut-lentil paste stirred into tangy yogurt. This comforting kuzhambu, often made with ash gourd, is a perfect pairing for hot steamed rice and a side of crispy appalam.
For 4 servings
Preparation and Soaking
Cook the Ash Gourd
Grind the Coconut Paste
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A traditional Tamil Brahmin curry made from a spiced coconut-lentil paste stirred into tangy yogurt. This comforting kuzhambu, often made with ash gourd, is a perfect pairing for hot steamed rice and a side of crispy appalam.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 198.23 calories per serving with 5.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Prepare the Tempering (Tadka)
Finalize and Serve
Replace ash gourd with other vegetables like sautéed okra (vendakkai), chayote squash (chow chow), or steamed colocasia roots (seppankizhangu).
For a richer, festive version, add fried medu vadas or vegetable bondas to the finished kuzhambu. Let them soak for 10-15 minutes before serving to absorb the flavors.
Easily adjust the heat by increasing or decreasing the number of green and dried red chillies. For a milder version, deseed the green chillies before grinding.
The use of curd makes this dish rich in probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and maintain a balanced gut microbiome.
Ash gourd has a very high water content, making it incredibly hydrating. In Ayurveda, both ash gourd and curd are considered to have cooling properties, making this an excellent dish for warmer climates.
The recipe includes potent anti-inflammatory spices like turmeric (containing curcumin), ginger, and cumin seeds. These ingredients help combat oxidative stress and reduce inflammation in the body.
One serving of More Kuzhambu (approximately 1 cup or 265g) contains around 190-210 calories, making it a relatively light and healthy main dish.
Yes, it is a nutritious dish. The curd provides probiotics for gut health, ash gourd is low in calories and hydrating, and spices like turmeric and ginger offer anti-inflammatory benefits. It's a well-balanced and wholesome curry.
Curdling is the most common issue and it happens when the curd is heated too quickly or brought to a boil. To prevent this, always add the whisked curd on the lowest possible heat and stir continuously. Never let it bubble or boil.
Yes, you can make a vegan version by replacing the dairy curd with a plant-based yogurt, such as cashew or coconut yogurt. Ensure the yogurt is unsweetened and has a slight tang for the best results.
More Kuzhambu is traditionally served with hot steamed rice. It pairs excellently with a dry vegetable side dish (poriyal) like potato fry or beans poriyal, and a crispy accompaniment like appalam (papad) or vadam.