Morkuzhambu is a buttermilk gravy made with mild sour curd in different ways in Tamilnadu. Morkuzhambu is an intergral item of Tamilnadu cuisine. Morkuzhambu is had with rice and also it serves as the perfect side dish for Dosa, Adai, Upma kozhukattai and Sevai. Traditional Morkuzhambu is made with ashgourd, fried lady'sfinger or Vada...
- Pre time: 10 mins
- Cooking time: 25 mins
- Serves: 4
Ingredients for making Vellai Poosani Morkuzhambu / Ashgourd Morkuzhambu:
- Ashgourds chopped to cubes after peeling the skin 10 pieces
- Thick Butter milk to milk shake consistency without lumps 500 ml
- Salt to taste
For seasonig:
- Coconut oil 3 tb spoons
- Mustard seeds 1/2 teaspoon
- Fenugreek seeds / Venthayam 1 tea spoon
- Red chillies 1 or 2
- Curry leaves few
For Grinding to paste:
- Coriander seeds 1 tea spoon
- Thur dal 2 tea spoons
- Raw rice 1 tea spoon
- Cumin seeds 1/2 tea spoon
- Red chillies 2
- Green chillies 3
- Fresh Grated Coconut 5 table spoons
Except coconut, soak all other items in water for 30 minutes.
Add the soaked stuff to the coconut and grind to smooth paste and keep aside.
How to make Vellai Poosani Morkuzhambu / Ashgourd Morkuzhambu?
In a pan add some water, required salt for the vegetable and boil the ashgourd pieces to soft.
Add limited water, so that excess water need not be discarded.
Heat a pan with coconut oil and do the seasoning with the given items.
Once the Fenugreek seeds are roasted to brown, keep the flame to low and add the paste to it and saute for a minute.
Add the boiled ash gourd pieces and reuired salt for the Kuzhambu.
Mix well.
Pour in the buttermilk and give few stirs. Wait till the stuff rises, forms like a foam and gives out mass of small bubbles.
Switch off the stove.
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