Mor Kuzhambu with Courgette (Tamil Yoghurt and Coconut Curry)
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Ingredients
- 350 g courgette, diced
- 300 ml natural yoghurt
- 30 g desiccated coconut
- 1 tsp cumin seeds
- 2 green chillies
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 165 kcal
- Protein
- 6.6 g
- Carbohydrate
- 9.7 g
- of which sugars
- 8.5 g
- Fat
- 11.1 g
- of which saturates
- 8.4 g
- Fibre
- 2.5 g
- Salt
- 0.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the diced courgette in a pan with the ground turmeric and 200ml water; bring to a simmer and cook for 8 minutes until just tender.
- 2
Blitz the desiccated coconut, cumin seeds and green chillies with a splash of water to a smooth paste.
- 3
Whisk the natural yoghurt until smooth, then stir in the coconut paste.
- 4
Take the courgette off the heat and stir in the yoghurt mixture; warm gently over a low heat for 3-4 minutes, stirring constantly, without letting it boil.
- 5
Heat the coconut oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the curry and serve hot with rice.
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