Take tuvar dal, coriander seeds, cumin seeds and raw rice. To know more, swipe up!

Take all of them in a bowl. Add hot water and soak for 20 minutes.

Then, take the soaked ingredients along with the soaked water in a grinder jar.

Add chopped green chilies, chopped ginger, curry leaves and grated fresh coconut.

Grind to a smooth paste. Keep aside.

Beat slightly sour thick curd in a bowl or pan.

Add prepared coconut paste.

Add water.

Mix everything well. Keep aside.

Rinse, peel and chop ash gourd. Take it in a pan.

Add turmeric powder and water. Stir.

Cover the pan and keep it on medium-low heat.

Check in between and stir.

Simmer till the ash gourd is almost cooked.

Reduce the heat to a low or switch off the heat, and add the curd-coconut mixture.

Stir well and add salt. Mix again.

Simmer the kulambu on low heat. Stir occasionally.

Bring the kulambu to a boil. Once boiling, switch off the heat. Cover and keep aside.

For the tempering, heat oil in a small pan. Add mustard seeds.

Let the mustard seeds crackle.

Next, add fenugreek seeds.

Quickly, add dried red chilies.

Immediately, add curry leaves and asafoetida.

Stir and switch off the heat.

Pour the tempering in the mor kulambu. Cover for 5 minutes and let the flavors infuse.

Serve mor kulambu hot. For more recipes, visit vegrecipesofindia.com