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..

Ingredients:

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

Method:

• 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.

Note:

• 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.