Morkuzhambu – Buttermilk gravy spiced with coconut and cumin

Background:

Considering parupu usili is a favorite in our household and morkuzhambu is often spoken of in the same breath, it is only natural that I feel the need to record my way of making this no fuss side.

Stuff you will need:

Thick curds – 1 cup
Coconut gratings – 2 handfuls
Green chillies – 5
Ginger – 1/2 inch piece
Cumin seeds – 1 tsp
Bengal gram dhal  – 1 tsp pre soaked
Curry leaves – 1 sprig chopped
Salt to taste
Mustard seeds – 1 tsp
Oil to season
Okra or pumpkin: 10 pieces each about an inch long.

How to make it?

Grind coconut, green chillies, cumin seeds, soaked bengal gram dhal to a fine paste using little water. Beat the curds to fine consistency and mix the coconut paste in. Add salt. If adding okra, fry it in oil till brown and add it to the curd coconut mixture. If using pumpkin cook it in little water ahead of time and add to mixture. Now heat this concoction on low flame stirring occasionally till the sides start to bubble. Turn heat off and garnish with mustard seeds tempered in oil. Add curry leaves and mix in.

Serves four

Special Notes:

If too much of coconut is not desired using a little more of the bengal gram dhal while grinding the paste. Morkuzhambu can also be made without any vegetables. Goes well with hot rice and parupu usili.

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2 thoughts on “Morkuzhambu – Buttermilk gravy spiced with coconut and cumin

  1. Pingback: Beans Paruppu Usili - Dry curry with lentils and string beans « A Reluctant Chef

  2. Oh this is too much Laksh!!! You know what?! I was searching authentic recipes for morkozhambu. May be by mistake I typed in the search box of your blog, I landed in this page and now I have a much more better reason to visit your blogs…Too good Laksh!!!

  3. Laksh, I tried Morkozhambu day before yesterday. The taste was good to me, Okay to my husband. But it was not thick like how amma made. It became watery… Will try one more time.,

  4. @Deepa: To make it thick, you really have to use a fair bit of coconut and really thick curds. The easier way is to add a couple of tsps of rice flour to water and mix this in with the morkuzhambu and bring it to a slow boil once again.

  5. Pingback: Sevai - Steamed, extruded thin rice noodles | A Reluctant Chef

  6. Pingback: Beans Paruppu Usili - Dry curry with lentils and string beans | A Reluctant Chef

  7. Pingback: Beans Paruppu Usili - Dry curry with lentils and string beans | A Reluctant Chef

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