Name: Puzhanikkai More Kozhambu
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon brown mustard seeds; ½ teaspoon fenugreek seeds; 4 dried red chiles, stemmed and broken in half; 1 teaspoon toor dal/arhar dal (split pigeon peas); 3½ teaspoons table salt; 14 ounces (400 grams) ash gourd, peeled, seeded, and cut into 2-inch (5-cm) sticks; 3 cups (750 grams) sour plain yogurt; ¼ cup (15 grams) chopped fresh cilantro; ¼ cup (50 ml) vegetable oil; ½ teaspoon cumin seeds 1 teaspoon coriander seeds; 1½ cups (180 grams) grated fresh coconut (or frozen unsweetened coconut); 30 fresh curry leaves; 2 teaspoons chana dal (split Bengal gram); 2 teaspoons raw rice; 6 green chiles, stemmed and chopped; ½ teaspoon ajwain

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Here, ash gourd (also called winter melon) is cooked in sour yogurt, yielding a curry that greatly resembles North Indian kadhi. Incidentally, the “z” in kozhambu is pronounced like “l.” In Tamil homes, where the dish is often made for the festival of Pongal, okra is sometimes added to the curry.

Ingredients

14 ounces (400 grams) ash gourd, peeled, seeded, and cut into 2-inch (5<

Method

Place a nonstick saucepan over medium heat and add 1 quart (800 ml) water. When the water comes to a boil, add the ash gourd and 1 teaspoon of the salt, and boil for 5 minutes. Drai