Friday, 9 November 2012

Vazhakka Morkuzhambu

Morkuzhambu is a dish made in Tamil Nadu as an accompaniment for rice. This is a dish made from coconut and curd. We can use various vegetables for this like ashgourd, ladies finger, etc… I tried this with plantain..

Vazhakka (Plantain raw) – 150 grams
Tomato – 50 grams
Coconut – 100 grams
Curd – 100 grams
Green chillies – 2 nos

Turmeric powder and Salt to taste

For Tempering:
Oil – 10 grams (Coconut oil preferably)
Mustard – 5 grams
Red chillies – 2 nos
Curry leaves – few

  • Peel and Chop the plantains into cubes and soak them in water with a little sour buttermilk added for about 10 minutes.
  • In a kadai, add the plantains, chopped tomatoes, salt, turmeric powder. Pour half a cup of water. Cook for about 5 minutes.
  • Grind the coconut, green chillies. Add the curd little by little while grinding.
  • The coconut paste should be a very fine one. It should feel like touching butter when you touch the coconut paste. Add the total curd finally at the end and whip once.
  • Once the plantains are cooked, add the coconut paste. Cook on low flame.
  • Switch off when the curry starts to boil. Don’t allow it to boil because the curd it will curdle.
  • In a pan, pour oil. Add the mustard seeds. When the mustard seeds splutter, add curry leaves and red chillies. Saute for about a minute and add this to the gravy.
  • Mix just before serving.

  • The curry will have a very good taste if the curd is little sour.
  • We can add a little jaggery if the sourness is too high.

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