Morkuzhambukal (Yogurt Coconut Gravy)
This text was machine-transcribed from the printed book and may contain errors. Select the words and choose “Report a mistake”.
This is an accessory preparation very similar to dhal, pacchadi(side dish), tamarind kuzhambu(gravy), dhal kuzhambu(gravy) etc. that goes well with rice which is our traditional main food.
127. Simple Morkuzhambu
Ingredients :
| Curd | - 1 | padi |
| Water | - ¼ | padi |
| Salt | - ¾ | palam |
| Rice Powder | - ¼ | palam |
| Turmeric Powder | - ⅛ | ru.a |
| Red Chilli | - ½ | palam |
| Bengal Gram | - 1½ | palam |
| Grated Coconut | - 1½ | palam |
| Green Chilly | - ¾ | palam |
| Coriander Leaves | - ½ | palam |
| Cumin Seed | - ¼ | palam |
Curry Leaves - ¼ palam
Ghee - ½ palam
Red Chilly - ¼ palam
Mustard Seed - ¼ palam
Method :
1. Thick and sour curd is taken in a lead coated vessel that can hold 2 ½ padi of water.
2. Pour ¼ padi of water into the vessel containing curd and blend nicely till it becomes buttermilk. Add salt,rice flour and turmeric powder one by one into the vessel containing curd and mix it.
3. Soak bengal gram in water till it becomes soft and grind it nicely like butter consistency along with red chilly and grated coconut. Sprinkle little water and grind nicely.
4. Add this paste into the vessel containing curd and place it on fire. Cut green chillies and coriander leaves into small pieces and add it to the morkuzhambu and mix well.
5. Heat it till it is about to boil. Place cumin seeds between the palms and using the thumb squeeze it and add to the morkuzhambu and mix.
6. Saute a bunch of curry leaves and add it to the morkuzhambu. Do not allow it to boil too much and remove it from fire.
7. Temper using ghee,red chilly and mustard seeds by following the instructions in 22nd recipe.