Description
This delicious Kuzhambu features a blend of yellow pigeon peas, pumpkin, and coconut, creating a rich and flavorful curry.
Ingredients
Scale
- 2 teaspoons yellow pigeon peas lentil (toor dal)
- 1 teaspoon raw white rice
- ½ teaspoon cumin seeds
- 1 teaspoon chopped ginger
- 2 whole green chilies
- 8–10 curry leaves
- ½ cup chopped fresh coconut
- ¼ cup water
- 1 cup water
- 1 cup cubed yellow pumpkin (½ inch cubes)
- 1 cup sour yogurt (tangy curd, dahi)
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 teaspoons coconut oil
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 2–3 whole dry red chilies
- 10–12 whole curry leaves
Instructions
- Soak toor dal and raw rice in ½ cup water for 30 minutes.
- Add 1 cup water to a saucepan and bring it to a boil over medium-high heat.
- Add the pumpkin to the boiling water and cook until softened (6-8 minutes).
- Drain any remaining water and keep the cooked pumpkin cubes aside.
- Drain the dal and rice and add them into the small jar of a blender along with cumin seeds, ginger, green chilies, curry leaves, coconut, and water. Blend to make a smooth paste.
- Add yogurt to a medium-sized bowl. Whisk the yogurt using a wire whisk until smooth.
- Add water, salt, and turmeric powder to the bowl and mix well.
- Add the coconut paste to the bowl and mix well.
- Transfer the yogurt mixture to a cooking pan. Add the cooked pumpkin to the pan and stir to combine.
- Switch on the heat to low and cook the curry for 15-18 minutes, until it comes to a gentle simmer. Stir frequently while cooking.
- Check for salt and add more if needed.
- Heat coconut oil in a small pan over medium-high heat. Once the oil is hot, add mustard seeds, asafetida, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the kuzhambu. Mix well and serve hot with rice.
Notes
- You can save the water left from cooking the pumpkin and use it in the curry later.
- If using ready-made buttermilk in place of yogurt, then just add turmeric powder to it and whisk until combined.
- Do not increase the heat while cooking, as the yogurt can split if the heat is too high.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg