vegetables(brinjal, pumpkin, ladies finger, chow chow, drumstick) – 50g, grated coconut – 1 cup,sour curd – 1/2 litre, salt – 1/2 tsp, turmeric powder – 1/4 tsp, mustard – 1/2 tsp
For the paste: coriander seeds, cumin seeds, toor dal, raw rice – each 1spoon
Soak the above in water for 10 min, add grated coconut-1 cup, green chillies-2-3 and grind.
Add salt, turmeric powder to this and mix with curd.Heat until it boils, with constant stirring and remove.
Ladies finger – Cut into 1 inch pieces, spread a pinch of salt over it and fry in little oil
Other vegetables – boil in pressure cooker
Drumstic, brinjal – boil in a small amount of water and drain if required.
Add the cooked vegetables to the curd mix. Add a bunch of curry leaves. Splatter with mustard seeds.
One important note about morkuzhambu is the curd and coconut should be very fresh to get a good taste.

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