16. Pachai morkuzhambu/simple morkuzhambu

Pachai Morkuzhambu
Ingredients :
Same as the morkuzhambu but preferably with curd.
Chopped vegetable - 1 cup
Curd (sour) - 1 cup
Turmeric powder - a pinch
Hinge - a pinch
Salt - 1 tbs

For grinding:
Grated coconut - 4 tbs
cumin seed/ jeeragam - 1/2 tsp
Green chili - 7
coriander leaves- little
Rice flour - 1 1/2 tbs

For seasoning:
Mustard seeds - 1/2 tsp
Red chili - 1
Methi seeds- few
Hinge - a pinch
curry leaves - few
coconut oil/cooking oil - 1 tsp

Method :

1. Grind all the items along with rice flour. into a fine paste.
2. Cook the chopped vegetables with salt, turmeric powder and hinge in 1 cup of water.
3. Mix the ground paste, Add enough water so that the consistency is not very thick. 
4. Boil the mixture.
5. Churn the curd. Add to the boiling mixture.Do not boil too much. Just when the mixture rises up switch of the stove.
6. Season and serve.

Thengai kuzhambu

Thengai kuzhambu is a simple side easy to do and very tasty with any vegetable curry. Vegetables like lady's finger, brinjal, capsicum, drum stick and ash guard can be used.

Ingredients:
Vegetable pieces - 1 cup.
Turmeric powder - a pinch
Rice flour - 1tbs
Salt - 1tbs

For grinding:
Grated coconut - 1 cup
Cumin seeds(jeera) - 1/2tsp
Daniya seeds (coriander seeds) - 1/2tsp
Red chilli - 7
Tamarind - 1 lemon size
Hinge - a pinch

For seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Hinge - a pinch
Curry leaves

Method:

1. Cook the vegetable in one cup of water adding salt, turmeric powder and hinge.
2. Soak tamarind in hot water. Remove the seeds and seed coats if any.
3. Grind coconut, cleaned tamarind, jeera, red chilli, daniya and hinge into a thick paste.
4. Add the paste to the cooked vegetable and mix well. Add 2 cups of water.
5. Boil it for 3 minutes. Add rice flour paste and mix well. Boil again for a minute.
6. Season with the given ingredients.

Note: If the consistency is thin add some more rice flour paste.