Mour Kozhambu

🔥 Prep

• Peel and deseed the 200 g Ash Gourd, then cut it into 1-inch cubes.
• Whisk the 300 g Sour Curd until smooth and lump-free; set aside.
• In a blender jar, combine 4 tbsp Grated Coconut, 1 tsp Cumin Seeds, 1 tbsp Chana Dal, and 2 pcs Green Chillies; grind to a smooth paste adding 2–3 tbsp water.
• Measure out 0.25 tsp Turmeric Powder, 1.25 tsp Salt, 1 tsp Mustard Seeds, 1 tbsp Coconut Oil, and 10 pcs Curry Leaves for tempering.

🔥 Cook

• 1. Place the cubed ash gourd in a heavy-bottomed pan, add 1/2 cup water, 0.25 tsp Turmeric Powder, and 1/2 tsp Salt (from the total 1.25 tsp).
• 2. Cover and cook over medium heat for 8–10 minutes until the pieces are tender but hold their shape; do not overcook.
• 3. Reduce heat to low and stir in the ground coconut-cumin-chana dal paste; mix well and simmer for 2 minutes until the raw flavor disappears.
• 4. Turn off the heat completely and let the mixture cool for 3–4 minutes (this prevents the curd from splitting).
• 5. Gradually whisk in the 300 g Sour Curd and the remaining 3/4 tsp Salt, ensuring a smooth, uniform consistency.
• 6. Return the pan to the lowest heat setting and warm the kuzhambu gently for 2–3 minutes — do not boil after adding curd, or it will curdle; remove from heat immediately once steam rises.
• 7. In a small tadka pan, heat 1 tbsp Coconut Oil over medium heat until shimmering.
• 8. Add 1 tsp Mustard Seeds and let them splutter for 10 seconds, then add 10 pcs Curry Leaves and fry for 5 seconds until crisp and fragrant.
• 9. Pour the hot tempering over the prepared Mour Kuzhambu and cover immediately with a lid to trap the aroma.

🔥 Serve

• Serve warm with steamed raw rice (ponni or sona masuri) and a dollop of ghee.
• Pair with a dry vegetable stir-fry such as beans poriyal, carrot beans thoran, or vendakkai fry.
• Accompany with appalam (papad) or vadagam for crunch.