Uralikizhan Moru Kozhambu
Equipment
- Bowl
- Kadhai
- Frying Pan
- Skillet
- Blender
- Heavy-based Pan
Ingredients
- 2-3 Potatoes cut into 1-cm / 1/2-inch cubes
- 1/2 teaspoon Turmeric ground
- 600 ml Natural (plain) yoghurt (2 1/2 cups), whisked
- Salt
For the spice paste
- 1 tablespoon Chana dal rinsed and drained
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Mustard seeds
- 4-5 Green chillies de-seeded and chopped
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 1 Ginger 1-cm / 1/2-inch piece fresh, peeled, and chopped
- 100 g Coconut (1 1/4 cups) grated fresh
Instructions
- Soak the dal for the spice paste in a bowl of water for 20 minutes. Drain well and set aside.
- To make the spice paste, put the fenugreek seeds in a kadhai or small, heavy-based dry frying pan (skillet) over medium heat and stir-fry for 1-2 minutes, or until roasted.
- Remove from the pan and transfer to a small blender. Add all the remaining ingredients, including the soaked dal and 4 tablespoons water, and process to make a smooth paste.
- Bring 375 ml / 13fl oz (1 1/2 cups) water to a boil in a large, heavy-based pan. Add the potatoes and turmeric and season with salt. Cover, reduce the heat to medium, and simmer for about 10-12 minutes, or until the potatoes are tender.
- Stir in the spice paste and simmer for 1-2 minutes. Stir in the yoghurt and heat through, stirring constantly to prevent curdling for a further 1-2 minutes, or until hot.
Video
Nutrition
Sodium: 924mgCalcium: 830mgVitamin C: 113mgVitamin A: 658IUSugar: 44gFiber: 29gPotassium: 3164mgCholesterol: 78mgCalories: 1173kcalSaturated Fat: 42gFat: 55gProtein: 36gCarbohydrates: 143gIron: 8mg
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