This is a print preview of "Moor Kolambu (Yogurt Vegetable Curry)" recipe.

Moor Kolambu (Yogurt Vegetable Curry) Recipe
by Navaneetham Krishnan

Moor Kolambu (Yogurt Vegetable Curry)

The distinctly unique aromas, flavors and colors will suit many a local palate.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Indian
Cook time: Servings: 4 person

Wine and Drink Pairings: with rice

Ingredients

  • 1/2 carrot - diced
  • 1 potato - diced
  • 1 eggplant - diced
  • 1 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp asafetida (optional)
  • 1 1/2 cup yogurt (whisk to remove lumps)
  • salt for taste
  • Tempering
  • 2-3 dried red chilies - cut into pieces
  • 3-4 sprigs curry leaves
  • 1 tsp black mustard seeds
  • 1 tbsp ghee/oil

Directions

  1. Simmer carrot, potato, eggplant, spices and salt with 1/2 liter of water.
  2. Cook to soften the veggies.
  3. Heat ghee and quick fry tempering ingredients.
  4. Scoop and add into the pot of vegetables.
  5. Also add the yogurt in and off the heat.
  6. Gently stir to combine all the ingredients.