Mor Kuzhambu

Method

1. 1

   Prepare vegetables: Cut 200g drumstick, ash gourd or raw banana into pieces. Cook in a little water with turmeric until just tender. Drain.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies, 1 tbsp rice flour and half cup yogurt to a smooth paste.

3. 3

   Whisk yogurt: Whisk 1 cup sour yogurt until smooth and lump-free. Thin with half cup water.

4. 4

   Combine: Mix the coconut paste with whisked yogurt thoroughly. Add half tsp turmeric and salt.

5. 5

   Add vegetables: Add cooked vegetables to the yogurt mixture. Stir gently.

6. 6

   Heat on very low flame: Pour into a pan. Heat on the lowest flame stirring continuously — never let it boil or it will curdle.

7. 7

   Cook gently: Stir on very low heat 8 minutes until heated through and slightly thickened.

8. 8

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds, dried red chillies and curry leaves.

9. 9

   Add tempering: Pour into the mor kuzhambu and stir gently.

10. 10

    Serve: Adjust salt. Mor kuzhambu should be tangy, cooling and mildly spiced. Serve with steamed rice and a dry poriyal.