Mor kuzhambu

Name: Mor kuzhambu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 6 dried red chillies, halved; ¾ cup chopped vegetables, such as winter melon, okra, eggplant (aubergine), green capsicum (pepper), green peas and diced peeled potatoes; 1 cm (½ inch) knob of fresh ginger, peeled and grated; 3 tablespoons grated fresh coconut; 520 g (1 lb 2½ oz/2 cups) curd, whisked, or Greek-style yoghurt if unavailable; ¼ teaspoon ground turmeric; 1 dried red chilli, halved; 1 teaspoon brown mustard seeds; 1 teaspoon cumin seeds; a pinch of salt, or to taste; ½ teaspoon fenugreek seeds; 1 tablespoon virgin coconut oil or ghee; 8–10 fresh curry leaves; 1½ tablespoons chana dhal; 1¼ tablespoons white urad dhal (hulled dried black lentils); 1¼ tablespoons fenugreek seeds; 1 teaspoon coriander seeds

Buttermilk curry

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

This delicious curry, in which yoghurt is thinned out and simmered with a spice paste, is from Dakshin by Chandra Padmanabhan, which has been one of my go-to books for over 20 years. I still treasure my copy, all stained and torn from so much use.

Serve with rice and poppadoms and the Fried potato curry.

Ingredients

Asia
India
Main course
Vegetarian
Gluten-free
Spicy

Ingredients

Method