Photograph of the finished Mor kuzhambu

India · Canh sữa chua kiểu Tamil Mor kuzhambu

Mor kuzhambu

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsweetened yogurt Unsweetened yogurt 2.6 lb
  • Photograph of Shredded coconut Shredded coconut 8.5 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 4.2 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Mustard seeds Mustard seeds 0.7 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Coconut oil Coconut oil ⅔ cup
  • Photograph of Winter melon Winter melon 1.6 lb
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak chana dal for 30 minutes, then blend it with grated coconut, cumin, and green chilies until smooth.
  2. 2 Mix the yogurt with water until it is very smooth and there are no lumps.
  3. 3 Boil the winter melon chunks with turmeric for 10 minutes.
  4. 4 Mix the coconut mixture into the pot of pumpkin and cook for 6 minutes.
  5. 5 Reduce the heat to very low before pouring in the yogurt and stirring continuously, making sure the soup doesn't boil.
  6. 6 When yogurt boils, it separates into liquid and lumpy broth, which is the most common mistake with this dish.

With an appliance

  • Oven 37 min

    Replace step 5: Pour the yogurt into the pot of pumpkin and place covered on the middle rack of the oven at 130 degrees for 8 minutes; reduce by about 3 minutes, the gentle heat surrounding the soup helps it heat evenly, prevents separation, and eliminates the need for constant stirring over the flame. The coconut mixture from step 4 is still cooked before adding the yogurt.

Start cooking