Mor Kuzhambu

Ingredients

• 2 cups buttermilk
• 1 cup colocasia or drumstick
• 1/2 cup grated coconut
• 1 tsp cumin
• 3 green chillies
• Turmeric
• Mustard seeds
• Curry leaves
• Dried red chillies
• Salt

Method

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. 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. Whisk yogurt: Whisk 1 cup sour yogurt until smooth and lump-free. Thin with half cup water.
4. Combine: Mix the coconut paste with whisked yogurt thoroughly. Add half tsp turmeric and salt.
5. Add vegetables: Add cooked vegetables to the yogurt mixture. Stir gently.
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. Cook gently: Stir on very low heat 8 minutes until heated through and slightly thickened.
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. Add tempering: Pour into the mor kuzhambu and stir gently.
10. Serve: Adjust salt. Mor kuzhambu should be tangy, cooling and mildly spiced. Serve with steamed rice and a dry poriyal.