Morkuzhambu, a very simple and yummy and traditional kuzhambu variety made using yoghurt. Morkuzhambu is one of the instant kuzhambu variety that doesn't need more effort and preparation. Ladysfinger is one of the vegetable, which we usually stir-fry add in morkuzhambu. During festivals, morkuzhambu is one of the important dish we follow in our home. We can also add medhuvadai in morkuzhambu. Generally cluster beans paruppu usili is a wonderful accompaniment for morkuzhambu. We can also do stir-fried vegetables. Keerai Masiyal is also one of the best accompaniment for morkuzhambu.
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| Morkuzhambu |
| Preparation Time | 10 mins |
| Cooking Time | 15 mins |
| Servings | 4 |
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| Morkuzhambu |
Ingredients:
| Thick buttermilk or yoghurt | 1 Cup* |
| Turmeric powder | 1/4 teaspoon |
| Ladysfinger | 10 |
| Salt | To Taste |
| Gingelly oil | 2 tablespoon |
* 1 Cup Capacity = 250ml
For Grinding:
| Coriander seeds | 1 tablespoon |
| Channa dal | 2 teaspoon |
| Ginger | 1 inch piece |
| Green Chiilies | 4 |
| Grated Coconut | 1/2 Cup |
For Seasoning:
| Coconut Oil / Cooking oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | few |
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| Morkuzhambu |
Method:
- Soak the coriander seeds, channa dal in water for 10 minutes. Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and then fry for 5 seconds
- Then add chopped ladysfinger along with salt and turmeric powder and mix well and stir -fry them nicely and remove from flame
- Drain water from the soaked coriander seeds and channa dal and take them to the mixer along with green chillies, ginger and grated coconut and grind it to a nice paste
- In a pan or vessel, take the ground paste. Add yoghurt, turmeric powder and mix well. Keep the vessel over the flame
- When the morkuzhambu starts forming forth and it is about to boil, remove from flame. Add salt mix well and add the seasoned ingredients along with stir-fried ladysfinger
- The yummy morkuzhambu is now ready to serve
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| Morkuzhambu |