Everyone have their own style of making morkuzhambu (buttermilk gravy). Here I am trying to present my way of making it. I have combined my mom’s and my friend’s recipe together and came out real good. I have lot of friends who likes this dish so thought of presenting it here.
- 1 cup - Sour curd
- 5 nos – sambar onion (small onion chopped finely)
- 1/4 (Quarter) - Tomato
- 1 clove – Garlic(chopped finely)
- 2 nos – Dry red chili
- 1/2 tsp – Mustard seeds
- 1 pinch – Fenugreek seeds (venthayam)
- 1 tsp – kadalai paruppu(channa dhal )
- 1/4 tsp – Turmeric powder
- 1 pinch – Asafoetida
- 5 nos – Curry leaves
- Salt as needed
- 2 tsp – Oil
- 2 tbsp – Coconut grated
- 1 no – Green chili
- 1/4 inch – Ginger
- 1 tsp – Cumin seeds (seeragam)
- 1 tsp – Thuvaram paruppu (soaked in warm water for 15 min)
- Grind all the items given for grinding in to smooth paste.
- Take a bowl, add curd (nicely beaten), ground paste, turmeric powder, salt and water as per desired consistency and mix well.Keep it aside.
- Heat oil in a pan, splutter mustard seeds,Bengal gram(kadalai paruppu),fenugreek seeds, red chili and curry leaves. Add asafoetida and then add small onions along with chopped garlic saute well till it transparent.
- Add tomato fry for 2 minutes and finally add curd mixture; allow it for one boil not more than that. When bubbles start appearing, switch it off.
- You can add any cooked vegetable of your choice like ladies finger, Sepangkizhangu, yellow pumpkin,drumstick or even uluntha vadai (medhu vadai).