Morkozhambu

A buttermilk or curd based curry of South India which  is a dish that is served with rice and a few people relish it for dishes like Chappati or Adai too. It is infact a comfort food. The dish is tangy and spicy and is also a bit sour in taste based on the buttermilk used. The taste of the morkozhambu differs with the different veggies or ingredients added to it. 

It is always better to add the buttermilk or curd at the end and just boil it for a min or two and switch the stove lest the dish could curdle. The entire dish needs to be cooked in slow flame so that it doesnot settle at the bottom of the pan. 

Vendaikkai (Lady's finger) morkozhambu

Poosanikkai morkozhambu

Cheppankizhangu mor kozhambu

Chow Chow morkozhambu

Brinjal morkozhambu

Potato morkozhambu

Parupurundai morkozhambu

Sundaikai vathal morkozhambu

Tomato morkozhambu

Vedikka vitta morkozhambu

Lady's Finger More Kozhambu

One of the most liked and easy to make mor kuzhambu recipe. 

Ingredients:

Lady's finger - 150 gms or approximately 16 to 18 nos  

Coriander seeds - 3 tbsp

Cumin seeds - 1/4 cup

Thuvar dal - 4 tbsp

Bengal gram dal - 4 tbsp

Green chillies - 2 nos

Grated coconut - 1/2 cup

Turmeric powder - 1 pinch

Asafodeita - 1 pinch

Salt to taste

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Curry Leaves - 1/4 cup

Coriander leaves - 1/4 cup

Curd - 3 cups (unsour)

Bengal gram - 1 tbsp for tempering

Method:

     Cut the lady's finger into 1 inch piece. Soak coriander seeds, thuvar dal, bengal gram dal and cumin seeds for about 30 minutes. Grind it to a fine paste along with coconut, green chillies, curry leaves and coriander leaves.

       In a hard bottom vessel, add oil and mustard seeds. When it splutters add bengal gram, turmeric powder and asafodeita. Add the cut lady's finger pieces and salt  and saute them till they become fried and crispy.

       Mix the ground paste to the curd and slowly add it to the pan and mix well. Bring it to a boil and remove from flame.