Poricha Kuzhambu

1. 1
   prep · ~20 min

   Prepare the vegetables and lentils.

   1.Wash the ash gourd and cut it into small cubes.

   2.Wash the moong dal well and soak it in water for 15 minutes.

   3.Measure the coconut, spices, and tempering ingredients.
2. 2
   saute · ~3 min

   Roast the ingredients for the paste.

   1.Heat 1 tsp coconut oil in a small pan over low heat.

   2.Add toor dal, 0.5 tsp cumin seeds, black pepper, and dried red chili.

   3.Roast until the dal turns lightly golden and the spices smell fragrant.

   TIPKeep the heat low so the spices roast evenly without turning bitter.
3. 3
   mix · ~3 min

   Grind the coconut paste.

   Cool the roasted ingredients slightly, then grind them with the grated coconut, rice flour, and a little water to a smooth paste.

4. 4
   boil · ~15 min

   Cook the ash gourd and moong dal.

   Add ash gourd, soaked moong dal, turmeric powder, salt, and 2.5 cups water to a pot. Bring to a boil, then cook until the ash gourd is tender and the dal is soft but not mushy.

   TIPDo not overcook the ash gourd or it will break down too much in the kuzhambu.
5. 5
   simmer · ~7 min

   Add the ground paste and simmer gently.

   Stir the ground coconut paste into the cooked vegetables. Add the remaining water if needed and simmer on low heat until the kuzhambu thickens slightly and turns aromatic. Do not let it boil hard after adding coconut.

6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat the remaining 1 tsp coconut oil in a small pan.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal, remaining 0.5 tsp cumin seeds, and curry leaves.

   4.Cook for a few seconds until the urad dal turns light golden.
7. 7
   assemble · ~1 min

   Pour the tempering over the kuzhambu.

   Pour the hot tempering over the simmering kuzhambu and mix gently. Cook for 1 minute so the flavors come together.

8. 8
   serve

   Serve hot with rice.

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