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Thursday, April 19, 2012

Mor Kulambu - Yogurt soup



1 cup of cut mixed squash (use zucchini, yellow, acorn, chayote, butternut and a little carrot for crunch)
2 tablespoon of oil
1 teaspoon urad dal
1/2 teaspoon fenugreek seeds or methi
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder adjust to taste
1/2 teaspoon of salt
2 cups of yogurt
1 teaspoon of corn starch dissolved in water
1/2 cup of water

Season in pan heat 2 tablespoon of oil, add urad dal when brown add fenugreek seeds, mustard seeds, when the mustard crackles add vegetables, water cover and cook for about 6 to 8 minutes until the vegetables are cooked.  

Add turmeric, chili powder and salt.  Turn the heat to low and slowly add yogurt and corn starch and cook at very low heat for 2 minutes and then turn the heat off.  Do not let yogurt come to a boil.

Serve with rice or chapati.  Serves 2

This is a cooling dish.  On hot summers in India when the squashes are available in plenty this is a favorite dish to make.  

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