Yogurt Curry

Yogurt Curry is a delicious traditional South Indian curry loved by everybody young or old.

Morkuzhambu is usually prepared with single vegetable like ash gourd (vellai poosani), drumsticks, ladies finger or colacasia (cheppang kizhangu). Any paruppu vadai (deep fried lentil patties) like vazhaipoo vadai, aama vadai or keerai vadai may be immersed into this curry instead of vegetable.

Meals with Yogurt Curry:

IMG_7593

img_5321

IMG_4490

I have used ladies finger in this post. Also I used roasted Bengal grams (udaitha kadalai) for thickening, asafoetida for flavor. Since we can not allow this curry to boil longer, I do not add shallots or garlic while grinding masala.

Ingredients:

  1. Sour Curd (pulitha thayir) – 1 cup (200 ml)
  2. Ladies finger (vendaikai) – 7 Nos.
  3. Coconut oil – 1 tbsp
  4. Fenugreek seeds (vendhayam) – 1 tsp
  5. Curry leaves – 1 sprig
  6. Asafoetida (hing) – ½ tsp
  7. Turmeric powder – 1/2 tsp
  8. Salt – 1 tsp

For Grinding:

  1. Coconut – 8 pieces (each 1 inch)
  2. Green chillies – 4 Nos
  3. Cumin Seeds – 1 tsp
  4. Roasted Begal grams – 1/4 cup

img_4468
Mise en Place:

  • Wash ladies fingers & cut into 1 inch pieces.
  • Whisk curd till smooth and keep aside.
  • Grind all ingredients listed under “For Grinding” into a fine paste adding little curd.

Cooking Method:

  • 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 them to a boil.
  • Close pan with its lid until ladies fingers become soft.
  • Add coconut paste and saute in low flame until its raw smell disappears (or till it changes its color).
  • 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 bringing to a boil.
  • Garnish with coriander leaves and serve with hot rice.

Serving Method:

Mor-kuzhambu tastes good with plain rice, rice & mashed greens (kadaintha arai keerai) and adai.

Suitable accompaniments for rice with mor-kuzhambu are:

Colacasia Fries (cheppang kizhangu varuval):IMG_7585

Banana Flower patties (Vaazhaipoo Vadai):img_6123

 Lentils Crumble (Paruppu Usili):img_5316

Mushroom Stirfry: img_4488

Ladies Finger Stir-fry: IMG_7377

Broad Beans (Avaraikai) Poriyal:img_4359 Brinjal-Drumstick Masala (kathri-murungai vadhakkal):IMG_4466

Elephant’s Foot Yam Fry (chenai kizhangu varuval):IMG_6815

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15 Comments Add yours

  1. Eva@L.E.EBakers says:

    Yum! Thanks for sharing.

    Liked by 1 person

  2. Megala says:

    Glad that you liked it!

    Like

  3. KR says:

    Hi, I have nominated you for the Leibster Award, check it out and hope you would like to accept 🙂 https://estoniancuisine.com/2017/03/24/the-liebster-award/

    Liked by 1 person

  4. Megala says:

    Hi
    Thanks for nominating me. Please check the post confirming my acceptance: https://megalaskitchen.com/2017/03/26/the-leibster-award/

    Like

  5. Hi Megala,I’ve nominated you for Mystery Blogger Award.Here’s the link-https://abhajhablog.wordpress.com/2017/03/27/mystery-blogger-award/.Congrats.

    Liked by 1 person

    1. Megala says:

      Thanks for your lovely gesture!

      Like

  6. Lovely recipe 👌

    Liked by 1 person

  7. Nancy says:

    What a delightful feast!

    Liked by 1 person

    1. Megala says:

      Thank you so much!

      Liked by 1 person

  8. Sumith says:

    Beautiful blog!

    Liked by 1 person

    1. Megala says:

      Yes, it is sour & savory! Thanks for stopping by!

      Liked by 1 person

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