Zucchini Buttermilk Kuzhambu

Buttermilk Kuzhambu/Mor Kuzhambu is a traditional recipe of South India. It is made with Yogurt, coconut base and some veggies. This is a liquid curry recipe which is served with white or boiled rice, dosa. It has very rich in calcium and vitamin C and have low cholesterol.

Ingredients
Chopped Zucchini – 2 Cups
Yogurt/Curd – 1 cup
Water as required
Salt to taste
Turmeric Powder – ½ tsp
For Ground Masala
Grated Coconut – ½ cup
Green Chillies – 3
Shallots - 3
Ginger – 1 small piece
Channa Dhal – 2 tsp
Cumin Seeds – ½ tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Coconut Oil – 3 tsp
Method
Cook zucchini in water until it turns transparent. Once the zucchini is fully cooked, add salt, turmeric powder and mix well.
Grind grated coconut, shallots, ginger, cumin seeds, green chilies and chana dal (Soak the chana dal for at least for 20 mins) with some water and make it into a very smooth paste.
Add the coconut base to the cooked vegetable and let it come to a boil. Once you see the kulambu boiling turn off the heat and keep it aside to cool a bit.
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. once the dal changes it color to golden turn off the heat.
Once cooled add the yogurt (beat it well) and the tempering ingredients to the curry and mix well.