‘Mor’ in Tamil means yogurt/buttermilk and ‘kuzhambhu’ means gravy/curry, so ‘morkuzhambhu’ is yogurt based Southindian curry.
It is my comfort food anyday and love how ridiculously easy it is to make. Growing up, only thing I used to like and eat without making faces is coconut thogayal with steamed rice(with ghee running over it)and loads of morkuzhambhu. Damn, miss those days! I have added squash to this morkuzhambhu though I personally like okra more. You can also add pumpkin and zucchini. If you’re using okra, pan fry it until it’s not slimy anymore and finally add okra to the gravy. Or if you are using pumpkin/squash/zucchini, boil it and let it cook completely and then add to the gravy. Here’s how I make morkuzhambhu.
Coconut(grated)- 1/2 cup
Green chilies- 4
Coriander seeds- 2 tsp
Cumin seeds- 1tsp
Toor dal- 1 tsp
Raw rice- 1/2 tsp
Buttermilk/diluted yogurt- 3cups
Pumpkin or any vegetable(cubed or bite size)- 1 cup
Turmeric powder- 1/4 tsp
Salt to taste
Coconut oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chilli- 1
Curry leaves- a few
- Soak coriander seeds, cumin seeds, raw rice and toor dal in warm water for 5 mins.
- Cook pumpkin in some water and salt until it’s cooked.
- Grind the soaked mixture with green chillies and coconut.
- In a pot, add buttermilk, turmeric powder, cooked pumpkin and the coconut mixture and mix well.
- Now switch on the flame and let it simmer for 4-5 mins.
- Ina pan, heat some coconut oil. Add mustard seeds, curry leaves and a red chili.
- Wait for it to splutter and pour it over the morkuzhambhu.
- Enjoy it with hot steamed rice.
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