Cashew nut and Yu Choy stalk Moor Kulambu

This recipe is small variation of normal moor kulambu. I just added cashew nuts instead of rice/rice flour / toor and split Bengal gram/ split roasted gram (pottu kadalai/Daliya). Cashew nut gives you rich and a bit creamy texture to moor kulambu.
Traditionally soaked toor dal and split Bengal grams are used to make moor kulambu. For instant recipe we can use rice flour or split roasted gram. We can use okra, winter squash, and ash gourd, Ivy gourd (Kovakaai).
Let start the recipe….

Ingredients:

Cooked Yu Choy stalk (1.5”) – 2 cups (Cook with a pinch of salt on stove top till tender)
Mustard seeds – ¼ tsp
Oil – 1 tbsp
Cumin seeds – 1/8 tsp
Curry leaves – 6
Yogurt - 4 tbsp
Coriander leaves for garnish
Turmeric powder – 1/10 tsp
Salt *

For Paste:

Cashew nuts - 5
Grated Coconut – 3 tbsp
Cumin seeds – ½ tsp
Coriander seeds – 1/8 tsp
Ginger – ¼ tsp
Green chili – 2 *

Directions:

Soak the cashew nuts for 15 to 30 min in hot water. Mix turmeric and yogurt and set aside. Blend the above ingredients mentioned “for paste” into a fine paste. Temper mustard seeds, cumin seeds and curry leaves then add the Yu Choy stalks and sauté for a min then add the ground paste, let it cook for 4 min in a medium heat, check the salt. Turn the stove, add the yogurt/butter milk and mix well. Let it be there on stove for a minute then transfer it in to a bowl.

Tip: If you have left over coconut chutney you can make instant moor kulambu with it. Just add a ½ tsp of cumin powder ginger paste. Make the paste and follow the above direction.