Roasting and Grinding

Soak Bengal gram (chana dal) and Toor dal (pigeon pea lentils). This enhances the flavour of the lentils.

Grind the lentils with coconut, garlic, ginger, green chillies, cashews, and a little water to make a smooth paste. The inclusion of cashews gives a richer texture and taste.

Preparing the Yogurt Mixture

Whisk the curd (yoghurt) in a mixing bowl until smooth to avoid lumps.

To this, add the prepared lentil paste and blend well.

Vegetable Prep

If using ladies’ fingers (okra), fry them in oil until they are partially cooked to eliminate the sliminess.
For squash or white pumpkin, cook them separately in salted water until tender but still holding their shape.

Cooking the Curry

Transfer the yoghurt mixture into a heavy-bottomed pot or pan.
Add the cooked vegetable of your choice.
Cook on a low flame until the curry gets heated through. It is essential not to let the curry boil, which can cause the yoghurt to curdle. Stir occasionally to prevent sticking.

Tempering (Tadka)

In a small skillet or tempering pan, heat 2-3 tablespoons of oil.
Add the mustard seeds. Once they start to splutter, toss in the cumin seeds.
Next, add the dry red chillies, ensuring they are not burnt.
Sprinkle in the asafoetida (hing). This ingredient is vital for that authentic touch and also aids digestion.
Finally, add the curry leaves, letting them crackle for a few seconds. Be careful if you are using fresh curry leaves, as they might splutter when added to the hot oil.

Finishing Touches

Pour this tempering over the yoghurt and vegetable mixture.
Stir gently, allowing the tempering flavours to meld with the curry.
Check for salt and adjust according to taste.

Serving

Mor Kuzhambu is traditionally served with steamed rice. A side of a dry vegetable stir-fry or potato fry complements it well.
Garnish with fresh coriander leaves if desired.

Notes:

The tanginess of the yoghurt is essential for this dish. If your yoghurt isn’t sour enough, let it sit outside the fridge for a few hours before making the curry.
Enjoy this delectable South Indian delicacy that’s both comforting and flavorful!

Mix in a cup of water to thin it out slightly. The consistency should be thicker than milk but thinner than a regular curry.