Morkuzhambu is a traditional South Indian curry prepared using sour curd. Since sour curd is enriched with probiotic organism, this healthy curry can be served to everyone young or old. Usually mor-kuzhambu is served with plain rice or rice with mashed greens (kadaintha arai keerai).
Morkuzhambu may be prepared with single vegetable like ash gourd (vellai poosani), drumsticks (murungai), ladies finger (vendai) or colacasia (cheppang kizhangu). Even if we don’t have any of these vegetables we can make any paruppu vadai (deep fried lentil patties) like vazhaipoo vadai, aama vadai or keerai vadai and immerse them into morkuzhambu.
Here you can find the recipe for morkuzhambu using ladies finger as below:
- Sour Curd (pulitha thayir) – 1 cup (200 ml)
- Ladies finger (vendaikai) – 7 Nos.
- Coconut oil – 1 tbsp
- Fenugreek seeds (vendhayam) – 1 tsp
- Curry leaves – 1 sprig
- Asafoetida (hing) – ½ tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp
- Coconut – 8 pieces (each 1 inch)
- Green chillies – 4 Nos
- Cumin Seeds – 1 tsp
- Roasted Begal grams – 1/4 cup
Mise en Place:
- Wash ladies fingers & cut into 1 inch pieces.
- Whisk curd until smooth and keep aside.
- Grind all ingredients listed under “For Grinding” into a fine paste adding little curd.
- Heat a pan with oil, add fenugreek seeds, when they turn golden add curry leaves.
- Add ladies fingers & sauté for a min in medium flame.
- Add turmeric powder & water and bring to a boil.
- Close pan with its lid to cook ladies fingers soft.
- Add coconut paste and saute in low flame until its raw smell disappears.
- Add water and bring to a boil in medium flame.
- Reduce flame to low and add curd, asafoetida & salt and mix them well.
- Remove from heat just before it reaches the boiling point.
- Garnish with coriander leaves and serve with hot rice.
Suitable accompaniments for rice with mor-kuzhambu are: