Morkuzhambu

Morkuzhambu (Yogurt and Spiced Coconut Curry) is a popular dish in Tamil Nadu and Kerala (South India). It plays an important role in the traditional wedding menu and festivals. It can be prepared quickly and easily. Vegetables such as okra, colocasia, chayote, squash, winter melon are generally used for making this dish. Cook the vegetable accordingly before adding it to the sauce.

Yogurt or buttermilk can be used to make this dish. If you want it to be thick and creamy use yogurt (2% or whole milk). For a less fat version, use low fat butter milk or yogurt. This dish is served with cooked rice and papad or thogayal (chutney).

Preparation time: 30 minutes. 

No. of servings: 6

Spice level: 2.5 out of 5

Ingredients:

• Plain yogurt – 4 cups
• Shredded coconut – 3/4 cup (preferred fresh or frozen)
• Green chilly – 4
• Channa dal – 1 tbsp
• Toor dal – 1 tbsp
• raw rice – 1 tbsp
• Cumin seeds – 1 tbsp
• Coriander seeds – 1 tbsp
• Chopped Okra –  2 cups (cut into 1″ pieces)
• Oil – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt to taste

Method of preparation:

1. Soak toor dal, channa dal, rice, cumin seeds, coriander seeds in water for half an hour or in hot water for 10 minutes.
2. Drain and grind along with coconut and green chilies to a fine paste (not so fine).
3. Heat a tsp of oil in a pan and fry okra with a little salt and turmeric till it is tender and a little crispy.
4. Transfer curd to a bowl or the sauce pan in which you are going to cook.
5. Using a wooden churner or a hand mixer beat it at low speed till it is smooth and flowing. Do not over beat it.
6. Add the ground paste to curd along with salt  and heat it over medium heat.
7. When it starts bubbling reduce heat and add okra. Stir and cook for a couple of minutes and remove from heat. Morkuzhambu is ready.
8. Heat oil in a small pan and mustard seeds. When it splutters, add urad dal, curry leaves, chopped ginger, asafoetida and turmeric. When dal becomes golden brown, remove and add it to the morkuzhambu.
9. Serve hot with rice and papad.