MORKUZHAMBU

This recipe is my favourite which always receives appreciation from my guests. I have already posted this recipe. But I am again posting this with a few alterations.

Ingredients:

Fresh curd- 2 cups
Slightly sour curd- 1/2 cup
Extra curd-1 cup
Shredded coconut- 1 cup
Lentils[thuar dal]- 1 tbsp
Fenugreek seeds- 1/2tsp
Black gram- 1 tsp
Cumin seeds- 1/2 tsp
Green chillies-7
Shredded ginger-1/2 tsp
Chopped tomato-2 cups
Red chillies-4
Mustard seeds- 1tsp
Asafoetida- a pea size
Ladies finger- 250 gram
Turmeric powder- 1/2 tsp
coriander leaves- 1/2 cup
Curry leaves- a handful
Enough oil

Procedure;

Soak the lentils in water for 1/2 hour. Cut the vegetable in to small pieces and then fry them in a dry pan until their colour slightly changes. Take them away. In little oil fry the fenugreek seeds, cumin seeds, and the black gram until they changes into light brown. Then add the lentils and fry for a few seconds. Then fry the green chillies for a few seconds. Then add the coconut with the ginger and fry for a few minutes until they become slightly brown. Then grind them coarsely with the sour curd. Add the remaining curd and mix well. Heat a pan and add 3 tbsp of oil. Add the mustards and when they splutter add the tomato with the turmeric powder, asafoetida and the red chillies.

Fry well on slow fire until the oil floats on top and the tomatoes are mashed. Add the vegetable with a little salt and ¼ cup of water. Cook them till the vegetable is cooked and the gravy is thickened. Add th greens and fry for a few seconds. Now add the prepared morkuzhambu gravy with enough salt. when the morkuzhambu starts to simmer add the extra fresh curd, mix well and put off the fire.