Kovakka Mor Kulambu / Mor Kuzhambu

Ingredients:

2 cups kovakakka / ivy gourd, sliced

1 cup thick yogurt / curd

1 cup grated coconut

2-3 green chillies

small piece ginger

1/2 tsp + 1/2 tsp turmeric powder

1 tbsp raw rice / pachari

1 tsp toor dal

1 tsp cumin seeds

1 tsp pepper corns

salt to taste

1 tsp mustard seeds

3 shallots, sliced

2-3 dry red chillies

2 sprig curry leaves

1/4 tsp asafoetida powder

1 1/2 tbsp coconut oil

Preparation:

1. Soak the raw rice, toor dal, cumin seeds and pepper corns in 1/2 cup of water for 10 minutes.
2. In another bowl, add thick yogurt and beat well using a whisk without any lumps and keep it aside.
3. Grind the grated coconut with green chillies, ginger, few curry leaves and soaked ingredients together to a smooth paste and keep it aside.
4. In a pan, add sliced ivy gourd and fry for 2-3 minutes on medium flame.
5. Add 1/2 tsp turmeric powder, few curry leaves, salt and 1 cup of water, mix well and cook covered till ivy gourd cooks completely.
6. Then add the ground paste, 1/2 tsp turmeric powder and salt and mix well. Add required water and cook at low flame till the raw taste is completely gone.
7. Adjust the salt and switch off the flame and when it cools, add the beaten yogurt and mix well till the yogurt combines well.
8. Heat coconut oil in a pan and splutter mustard seeds. Add 3 sliced shallots, dry red chillies and curry leaves and fry till shallots turn brown. Add asafoetida powder and mix well.
9. Add this seasoning to the mor kulambu and mix well. Serve with rice…