128. Simple Mor Kuzhambu (Raw)🔗

1. Take curd in a lead coated vessel and mix ¼ padi of water and blend it with spoon.

2. Add salt and turmeric powder one by one into the vessel containing curd and mix it.

3. Grind grated coconut, mustard seed and green chilly using little water into butter like consistency and mix it with the curd.

4. Temper using ghee, black gram, red chilly and mustard seeds by following the instructions in 22nd recipe.

5. Fry few curry leaves and mix it to the curd along with tempering.

1. Take curd in a lead coated vessel and mix water and blend it with spoon.

2. Add salt, roasted red chilly powder and roasted methi seed powder one by one into the vessel containing curd and mix it.

3. Cut green chilly and coriander leaves into small pieces and place them between the palms and squeeze them nicely and mix it with the curd.

4. Mix water and tamarind in a lead coated vessel and squeeze it. Discard seed and residue. Add bengal gram flour to the tamarind juice and boil.

5. Add turmeric powder to the boiling tamarind juice and after it gets boiled nicely add the spice mixed curd and when it is reduced to half temper using ghee,red chilly and mustard seeds by following the instructions in 22nd recipe and mix it with curd.

6. Fry few curry leaves and mix it to the curd along with tempering.

Turmeric Powder - veesam 1/16 ru.a Fried Fenugreek Powder - veesam 1/16 palam Bengal Gram Flour - ½ palam Green Chilly - ½ palam Coriander Leaves - ⅛ palam Ghee - ½ palam Red Chilly - ⅛ palam Mustard - ⅛ palam

1. Take curd in a lead coated vessel and mix water and blend it with spoon.

2. Add salt, roasted red chilly powder and roasted methi seed powder,turmeric powder and bengal gram flour one by one into the vessel containing curd and mix it.

3. Cut green chilly and coriander leaves into small pieces and mix it with the curd.

4. Temper using ghee,red chilly and mustard seeds by following the instructions in 22nd recipe and mix it with curd.

1. Take the curd in a lead coated vessel, mix it with water and blend it nicely.

2. Add powdered salt, turmeric powder to the curd mixture.

3. Grind grated coconut, mustard,chilly and soaked bengal gram and mix it with the curd.

4. Take the green chilli and coriander leaves and cut into pieces and gently pound it and add this into the spicy curd.

5. Temper using ghee,mustard,red chilli and fry few curry leaves and mix it with the curd.

Vegetables such as pumpkin, snake gourd, lady's finger, bottle gourd, cucumber and tubers can be used for preparing this type of morkuzhambu.

Vegetable or Tuber - 12 palam Pure Water - ¼ padi +⅛ padi Tamarind - ½ palam Salt - ¾ palam Roasted Chilli Powder - ⅛ palam Roasted Fenugreek Powder - veesam 1/16 palam Turmeric Powder - veesam 1/16 palam Green Chilli - ⅜ palam

| Coriander Leaves | - ¼ palam | | Ginger | - ⅛ palam | | Curd | - ½ padi | | Bengal Gram Flour | - 1 palam | | Ghee | - ½ palam | | Mustard Seed | - ⅛ palam | | Red Chilli | - ⅛ palam | | Curry Leaves | - ¼ palam |

1. Remove the stem of the vegetables and cut into small pieces.

2. Take ¼ padi water in a lead coated vessel that can hold 1 ½ padi water and boil it. When it starts to boil add the cut vegetables and close with a lid.

3. Take ⅛ padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.

4. Cut the green chilli and coriander leaves into small pieces.

5. Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it.

6. Remove the outer skin of the ginger and grind it. Add it to the tamarind water.

7. Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.

8. When the vegetable or tuber is 3/4th cooked add this tamarind mixture to it. 9. When this mixture reduces to half mix gram flour with little water and add it to the vegetable. When it nicely boils temper using ghee,mustard,red chilli and curry leaves as before and serve.

| Pure Water | - 2 padi | | Tamarind | - 1 palam | | Salt | - ½ palam | | Aamanakku (Castor) Leaves | - 12 palam | | Colocasia Tuber | - 12 palam | | Tamarind | - ½ palam | | Salt | - ¾ palam | | Roasted Chilli Powder | - ⅛ palam | | Roasted Fenugreek Powder | - veesam 1/16 palam | | Turmeric Powder | - veesam 1/16 palam | | Green Chilli | - ⅜ palam | | Coriander Leaves | - ¼ palam | | Ginger | - ⅛ palam | | Curd | - ½ padi | | Bengal Gram Flour | - 1 palam | | Ghee | - ½ palam | | Mustard Seed | - ⅛ palam | | Red Chilli | - ⅛ palam | | Curry Leaves | - ¼ palam |

1. Mix water and tamarind in a lead coated vessel and boil it.

2. Add salt and cut the castor leaves into small pieces and add it to the boiling tamarind mixture.

3. Now add the colocasia and close it with a lid. Let it boil for some time. 4. When the tuber has cooked properly just take the tuber alone and wash it nicely. Remove the skin and cut into small pieces. This process removes the tingling effect of the tuber.

5. Take ⅛ padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.

6. Cut the green chilli and coriander leaves into small pieces.

7. Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it.

8. Remove the outer skin of the ginger and grind it. Add it to the tamarind water.

9. Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.

10. When the vegetable or tuber is 3/4th cooked add this tamarind mixture to it.

11. When this mixture reduces to half mix gram flour with little water and add it to the vegetable. When it nicely boils temper using Ghee, mustard, red chilli and curry leaves as before and serve.

Vegetables such as white pumpkin, snake gourd, ladies finger and tubers such as colocasia and potato can be used for making this type of morkuzhambu. If you choose to use colocasia, the same should be processed with tamarind extract as described before.

1. Remove the stem of the vegetables or tubers used.

2. Take ¼ padi water in a vessel which can hold 1 ½ padi of water and boil it. Then add the vegetable or tuber into it.

3. Take thick and sour curd in a lead coated vessel that can hold 2 ½ padi water. Add ¼ padi water into it and beat it.

4. Add salt and turmeric powder to the well beaten curd. Now add the rice flour and mix it.

5. Now blend bengal gram, red chilli and grated coconut into a smooth paste using little water. Add this paste to the curd and begin to cook on fire.

6. Cut the green chilli and coriander leaves into small pieces and squeeze it using palms. Now add this to the curd and mix it. When it boils add the vegetable or tuber after it gets cooked completely.

7. Now allow to cook for few minutes. When it is reduces in volume take some cumin seeds and squeeze it between palms and add it to the dish. 8. Then temper using ghee,red chilli,mustard and curry leaves as before and mix it with the curd.

1. Take the curd and ⅛ padi water in a lead coated vessel and mix it nicely. Add salt.

2. Fry cumin seed and pepper in ghee and grind it to a smooth paste along with grated coconut.

3. Add this smooth paste to the curd and mix it. Fry curry leaves in heat and add this also to the curd.

4. Take ghee in a vessel and heat it. Fry the rice and lastly add the cumin seed. Care should be taken not to burn it.

5. When it stops spluttering add this temper to the curd.

1. Remove the front part,bottom part and outer skin of the ripe banana and cut into strips of 1 inch thickness. In the same way remove the outer skin of the yam and cut into 4 pieces.

2. Mix turmeric powder and sour curd together and add it to the plantain and yam. Gently mix it with curd mixture for sometime. Then remove them and wash it using water.

3. Then soak them in water. Let the vegetables be half soaked in water.

4. Next grind pepper and red chilli using water. Now add salt,turmeric powder and the grounded paste to the soaked vegetables.

5. Cook the vegetables nicely.

6. Now add the curd and curry leaves to the above boiling vegetable. When the curd reduces to 5 padi grate the coconut and grind it into smooth paste along with cumin seed. 7. Add this paste to the dish and mix it and remove from the fire.

8. Temper using coconut oil,mustard and fenugreek seed by following the 22nd recipe.

9. This dish can be prepared using elephant yam, pumpkin and potato.