Description
A mild thickened curry made with acidic yogurt, coconut, and few spices. Commonly simmered with veg like winter melon or okra.
Restaurants serving More Kuzhambu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Plain yogurt
- Coconut fine
- Winter melon(or Okra)
- Toor Dal
- Green chilies
- Ginger
- Cumin
- Turmeric
- Mustard seeds
- Curry leaves
- Salt
- Oil
Instructions
- Blend coconut fine, soaked Toor Dal, cumin, green chilies, and ginger into a smooth paste.
- Put water, turmeric, salt in a pot, boil bite-sized veg (winter melon etc.) until soft.
- Add spice paste and well-whisked plain yogurt, warm on low for a few mins avoiding boiling (to prevent separation), finally finish by tempering mustard seeds and curry leaves.
Learn more Spice, substitutes, tips
Key spices
Yogurt acidity and fenugreek savoriness
Substitutes at Japanese supermarkets
Sour milk (as an arrangement for stronger acidity)
Pairing
Indica rice、Potato roast
Trivia
[Hardcore] 'More' means buttermilk. Similar to North India's 'Kadhi', but uses coconut for a fruitier, lighter finish. Traditional wisdom to maintain appetite during hot South Indian summers.
Eating tips & etiquette
[Unique Eating] Pour generously over fresh Indica rice, mixing with spicy sides (like potato roast) to enjoy the contrast of acidity and saltiness!
Allergen
Dairy, Soy