Go Back
–+ servings
5 from 1 vote
Mor kuzhambu recipe
Print
Yogurt Coconut Curry: Kalyana Mor Kuzhambu Recipe
Prep Time
30 mins
Cook Time
20 mins
 

Traditional Tambram styke Spiced coconut and yogurt based curry with white pumpkin

Course: dinner, lunch
Cuisine: South Indian
Keyword: curry, instant pot
Servings: 4
Author: Preethi Venkatram
Ingredients
To soak ( for 30 minutes)
  • 1 tsp toor dal
  • 1/4 tsp fenugreek seeds / methi
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper corns
To grind to a paste:
  • The items soaked above
  • 1/3 cup yogurt
  • 1/4 cup grated coconut
  • 1 red chilly
  • 2 green chilly
  • 1 inch ginger
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • 6 to 7 curry leaves
  • 2 tbsp choppped cilantro / coriander leaves
  • salt to taste
Other ingredients:
  • 1 tsp coconut oil
  • 1/2 cup yogurt (prefrably sour yogurt)
  • 1 cup baby eggplant or white pumpkin or veggie of your choice
  • 1 pinch turmeric
  • 1 tsp mustard seeds
  • 4 to 5 curry leaves
  • 1/4 tsp asafoetida
Instructions
Instant pot recipe

  1. Soak the ingredients mentioned to soak for 30 minutes and grind it along with the ingredients mentioned to grind to a thick paste and set aside

  2. Switch in the saute mode in your instant pot. When it heats up, add the oil and let it get hot. Add the mustard seeds, curry leaves, asafoetida, turmeric and let the mustard seeds splutter.

  3. Now add the vegetable ( I used white pumpkin / ash gourd) 1 tsp salt, 1/2 cup water. Ashgourd releases water while cooking, so no need to add more. Switch off the saute mode

  4. Add the ground paste on top of the vegetable. Try and aavoid the paste from touching the bottom of the pan. To do that, try and spread the veggies as one layer in the pot.

  5. Now close the lid and cook in manual/ pressure cook mode for 4 minutes. Release pressure immediately.

  6. Open up and add the yogurt and mix well. Adjust seasoning as needed. You can add more yogurt than mentioned in the recipe to get it to the consistency you desire. Let it cook in low heat in saute mode for 2 minutes. Don't let the curry boil.

  7. Serve with rice.

Recipe Notes
  • Use almond milk yogurt or peanut yogurt if vegan. Make sure the yogurt is unsweetened.
  • Cut the white pumpkin in big chunks, so they dont disintegrate in the gravy.
  • If making this in pressure cooker, follow the same method and cook for 2 whistles in the cooker.