Mor kuzhambu

Ingredients

• 2 cups thick sour curd, whisked with 1 cup water
• 1 cup ash gourd (or okra), cubed
• ½ tsp turmeric
• Salt to taste
• For the paste: ¼ cup grated coconut, 2 green chillies, 1 tsp cumin, 1 tsp toor dal and 1 tsp raw rice soaked for 30 minutes, ½-inch ginger
• For tempering: 1 tsp coconut oil, ½ tsp mustard seeds, 1 dried red chilli, curry leaves

Method

1. Grind the coconut, green chillies, cumin, soaked dal and rice and ginger to a smooth paste.
2. Cook the ash gourd in a little water with turmeric and salt until tender.
3. Mix the paste into the whisked curd and add it to the vegetable.
4. Heat gently, stirring all the time, until it just begins to froth. Do not boil, or it will split.
5. Temper with mustard seeds, red chilli and curry leaves in coconut oil.