Morkuahambu
Mor Kuzhambu
Morkuahambu
50 g vegetables (brinjal, pumpkin, lady finger, chow chow, drumstick)
1 cup fresh grated coconut
2-3 green chilies
1/2 liter fresh urd
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon mustard
For the paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon toor dal
1 teaspoon raw rice
Soak all the ingredients for the paste in water for 10 minutes, add the
grated coconut, chillies and grind.
Add salt, turmeric powder to this and mix with curd.
Heat until it boils, while stirring constantly and remove.
Lady finger- Cut into 1 inch pieces, spread a pinch of salt over it and
fry in little oil.
Other vegetables- Boil in pressure cooker in just enough water and
drain if required.
Add the cooked vegetables to the curd mix.
Add a bunch of curry leaves.
Splatter with mustard seeds.
Source: http://fitdv.recipezaar.com/9699
Mor Kuzhambu
3/4 cup Chopped ash gourd
1 1/2 cups Plain yoghurt
1/2 tsp Turmeric powder
Salt - to taste
8 Green chillies
1/4 cup Grated coconut
1 tsp Rice
2 tsp Cooking oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 (halved) Red chilli
a few Curry leaves
Grind the green chillies, coconut and rice with a little water and make
into a smooth paste.
Add the yoghurt and beat until the mixture is well blend.
Heat 2 tsp oil in a saucepan. Add the mustard seeds, fenugreek seeds,
cumin seeds, red chilli and the curry leaves.
When the mustard seeds splutter, add the chopped ash gourd.
Add salt, turmeric powder and enough water - cover the pan and cook
until the vegetables are tender.
Add the yoghurt-chilli paste and heat over a very low heat taking care
to prevent curdling.
Remove from heat when it just begins to boil.
Serve hot with plain rice.
Variation
Instead of ash gourd you can use okra, capsicum, brinjal etc.
Source: http://www.yumindia.com/Side%20Dishes/Mor%20Kuzhambu.htm
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