Indian cuisine · Soups & Stews

Mor Kuzhambu

Mild Tamil yogurt-coconut stew with vegetables, soured and finished with a fenugreek tadka.

Ingredients · for 4 servings

• 500 g yogurt (slightly tangy)
• 300 g pumpkin
• 100 g grated coconut
• 2 green chilies
• 1 tsp cumin
• 1 tbsp rice
• 1/2 tsp turmeric
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 12 curry leaves
• Salt

Instructions

1. Soak the rice in warm water for 20 min., peel the pumpkin and cut into 3 cm cubes.
2. Blend the grated coconut, chilies, cumin and the drained rice with 150 ml water to a very fine, smooth paste.
3. Cook the pumpkin cubes with turmeric, salt and 200 ml water uncovered for 10-12 min. until soft but still holding their shape.
4. Stir in the coconut paste and simmer for 5 min. until the raw coconut taste is gone and the broth thickens slightly.
5. Stir the yogurt smooth, turn the heat right down and stir in the yogurt - warm only just below boiling point and take off the heat immediately, or it will curdle.
6. Heat the coconut oil, let the mustard seeds pop, toast the fenugreek seeds and curry leaves for 20 sec., pour over the stew and serve lukewarm with rice.