December 28, 2011


Morkuzhambu is yet another popular gravy variety from south India. It is a yogurt based gravy flavored with fresh coconut, yogurt and cumin seeds. Preparation is very simple & easy and takes about 15-20 mins of your time. Morkuzhambu is extremely delicious and an absolute relish with plain hot rice and veggie stir-fry on the side.

Basic Info
Complexity - Simple
Prep time - 20 mins
Cook time - 10 mins
Serves - 3-4

Chopped Chayote - 1 cup (or other vegetables like okra, white pumpkin etc)
Greek yogurt - 1.5 cups (plain yogurt works fine too)
Salt - to taste
Mustard seeds - 1/2 tsp
Curry leaves - 1-2 sprigs
Oil -1 tsp

To grind
Raw rice - 3/4 tsp
Channa dal - 3/4 tsp
Cumin seeds - 1 tsp
Grated fresh coconut - 1/2 cup
Green chillies - 3 nos
Red chillies - 3 nos

Soak raw rice & channa dal in a little water for about 30 minutes until soft. 

Grind it along with green chillies, red chillies, cumin seeds, fresh coconut into a fine paste (I used about 1 tbsp of water while grinding). Take a bowl, whisk yogurt, ground paste together until well combined. Keep this yogurt mixture aside.

Heat a cup of water. When it starts to boil, add turmeric powder, 1/2 tsp of salt and chopped chayote to it. Let it continue to boil until the vegetable is soft & cooked. To this, add the yogurt mixture, salt (as required) and mix well. Add 1/2 cup of water (or 1/4 cup more depending on the thickness of yogurt) and dilute the consistency. Let everything come to a boil and simmer for a while on low-medium heat.

Heat a tsp of oil, splutter mustard seeds, fry curry leaves and add it to morkuzhambu. Finally drizzle a tsp of coconut oil for it helps in deepening the coconut flavor.

Piping hot & tasty morkuzhambu is ready to be served.

- If using okra, saute okra in a tbsp of coconut oil, 1/2 tsp of salt until soft & cooked. Add this to the yogurt mixture and bring it to a boil. Rest of the vegetables can be cooked in water (as given in the recipe above.)

No comments :

Post a Comment