Wednesday, 28 November 2012

Vellari Morucurry

Morucurry (malayalam) or Morkuzhambu (Tamil) is a dish made 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… This time I used Kani vellari...

I pressure cooked the vegetables and hence the preparation time was very less when compared to the Vazhakka Morkuzhambu that I have posted earlier. Here goes the recipe...

Kani Vellari – 500 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 Kani Vellari into bigger cubes. Pressure cook kani vellari along with chopped tomatoes, alt and turmeric powder.
  • Grind the coconut, green chillies. Add the curd little by little while grinding. Add the total curd finally at the end and whip once.
  • Add the ground paste to the cooked vegetables and ad water as required and allow it to boil.
  • 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.

Serve hot with rice and some dry side dish!!!

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