Morkuzhambu

 
Subaddra Sankruti avatar
Subaddra SankrutiPublished on 8/13/2017

Morkuzhambu is an item you can find in the south indian menu in any festival/ marriage or any auspicious occasion. This is a no-tamarind recipe. You can use any vegetable of ur choice like potato, drumstick, ladiesfinger, carrot, cluster beans. Traditionally it is yellow in color. Mine is brown bcos i have used red chillies. If you want yellow, replace red chillies with green chillies. You can refrigerate this upto 3 days and use. Enjoy! Note : Once you add curd, do not boil vigorously.

viewed by 322

0 Comments

What you will need

2/3 cup dhania/ corriander seeds

1.5 tbs gram dal

Green chilli 2

Dried red chilli 4

1 cup thick curd + 1 cup water

Vegetable of your choice

1 tbsp coconut (optional)

1 tbsp corriander leaves (optional)

Salt to taste

Turmeric powder a pinch

1 tbsp coconut oil

3 tsp oil

1tsp mustard & few curry leaves

How to cook

1

Roast dhania, gram dal & chillies separately using oil. Set aside to cool to room temparature.

2

Boil & cook the vegetable of your choice. Mix 1 cup water to 1 cup curd and keep ready.  Once dhania mixture is cooled, grind it with corriander leaves and grated coconut (if using) using little water to a smooth paste.

Boil & cook the vegetable of your choice. Mix 1 cup water to 1 cup curd and keep ready. Once dhania mixture is cooled, grind it with corriander leaves and grated coconut (if using) using little water to a smooth paste.

3

Add the ground mixture to the boiling vegetable. Add salt & turmeric powder. Obce it starts to boil, pour in coconut oil and mix well. Let this mixture boil for 5-7 minutes in medium low flame. (Stir every 3 seconds to avoid burning.)

4

Add curd. Mix well. Do not boil after adding curd. Wait until tiny bubbles form and then switch off.

5

Temper with mustard and curry leaves.

Comments

Avatar placeholder