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...
Ingredients:
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
Method:
- 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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