Yogurt Kulambu

Serves: 4


  • Vegetables: White pumpkin (poosanikai) or Eggplant or Drumsticks
  • Yogurt 4 cups
  • Toor dal 2 tsp
  • Raw rice 2 tsp
  • Jeera ½ tsp
  • Red chilies 4
  • Asafoetida a pinch
  • Chili powder ½ tsp
  • Curry leaves


  1. Fry toor dal, raw rice, jeera, red chilies and  safetida in a pan without oil separately and grind everything combined into paste. Add 2 cups water to paste and keep aside
    • If using  safetida powder then just add it to the mix in the end
  2. Cut vegetables into bite size pieces. Boil with a pinch of turmeric powder and salt till the vegetables are cooked and then strain to remove all water and keep aside
    • If using drumsticks then first fry without oil till half fried then add 1 tsp oil and a pinch of salt and fry
  3. In pan add oil and fry mustard seeds, urad dal, and jeera
  4. Add the vegetables and fry for 2 minutes
  5. Then add the paste from step 2
  6. Keep stirring without any break. The mix will start to thicken
  7. Add the yoghurt and reduce heat to medium. Keep stirring for 3 minutes
  8. When the gravy starts to heat up and vapors start to form turn off and remove from stove. Garnish with curry leaves
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