Vegetarian recipe · lunch, dinner
Buttermilk kuzhambu with ash gourd
மோர் குழம்பு (mor kuzhambu)
Serves 3 · 25 min
Curd simmered with a coconut-ginger-chilli paste and ash gourd. Eat it with cauliflower rice.
11 gnet carb / serving
6 gprotein
11 gfat
5.5 gfiber
172kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 300 g whole-milk curd, whisked (தயிர்)
- 250 g ash gourd, cubed (வெள்ளைப் பூசணி)
- 30 g grated fresh coconut
- 10 g toor dal, soaked 30 min
- 2 tsp coconut oil
- 2 green chillies, 1 inch ginger, 1 tsp cumin, mustard, curry leaves, turmeric, salt
Method
- Cook the ash gourd in a little salted water until just tender.
- Grind coconut, soaked dal, chillies, ginger and cumin to a smooth paste; whisk into the curd with turmeric.
- Add the curd mixture to the ash gourd on low heat. Stir until it is hot and frothy. Do not boil or it will split.
- Temper mustard and curry leaves in coconut oil and pour over.
Recipe credit: tamilpaleorecipes.com.