Cooks Joy » Zucchini Mor Kuzhambu (Zucchini in yogurt gravy)

Zucchini Mor Kuzhambu (Zucchini in yogurt gravy)

Posted By Vardhini On August 5, 2011 @ 6:12 am In Gallery,Gravies,Healthy Recipes,Indian,Main Dish,Quick & Easy,Side Dishes,Under 30 minutes | 28 Comments

This is one of my favorite kuzhambu’s and I can survive on this alone. But as luck may have it, K cannot stand the combination of rice and yogurt and I don’t make it often. On the good side, my son loves it and calls it yellow yogurt. Thankful for that

It is sometimes amazing at the number of recipes which utilize leftover ingredients so they don’t get wasted. This is particularly important in those days when refrigerators were not common in households. Leftover sour yogurt gets transformed into this yummy kuzhambu, which is not only easy to make, but is also very tasty.

You can make the masala for this kuzhambu with different ingredients. My mom used to soak raw rice and bengal gram dal and grind that with cumin and chilly. My MIL prepared the masala by frying the ingredients and that is the method I am going to present here. I particularly like the taste of coriander seeds in the masala. Different vegetables like okra, raw plantain, bottle gourd, etc. can be used. I have used zucchini and it blended well with the yogurt. Now off to the recipe.

Ingredients – Masala
2 tsp coriander seeds
2 tsp urad dal
Pinch of fenugreek seeds
3 red chillies
1 green chilly
1 tbsp coconut
2 tsp cumin seeds

Ingredients – Kuzhambu
2 cups fat free yogurt
Turmeric
Salt
Asafoetida
1 zucchini
1 tsp oil
1/2 tsp mustard seeds
Curry leaves

Method
For masala fry coriander seeds, red chillies, urad dal and fenugreek seeds. Take care not to burn the fenugreek.

Take in a blender and add green chilly, coconut and cumin seeds. Blend with little water to form a paste

In a little water boil the zucchini pieces with some salt.

When done, keep aside.

To the yogurt add turmeric powder, salt and the ground paste. If you find the yogurt to be thick, dilute with water to the desired consistency. We don’t want it to be too runny though.

Mix well. Add asafoetida and pour into a vessel. Keep on a low flame for 10 minutes.

Add the boiled zucchini pieces.

Turn off the stove after 2 minutes.

Heat a little oil and do the seasoning with mustard seeds and curry leaves.

Yummy Mor Kuzhambu ready. The zucchini soaked up the yogurt and tasted great.

Enjoy!

Sending to Healing Foods – Zucchini started by Siri.

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