Morkuzhambu is the best gravy that goes with the side dish parupu usili. Other fried vegetables like potato, brinjal, bitter gourd(midhi pavakai) okra, coccinia/ ivy gourd/ kovaikai and kothavangai/ cluster beans.
This is the important south Indian gravy in weddings and other functions. Iyangars and tamil brahmins main dish.
Ash gourd is the best vegetable used for this gravy. Okra, brinjal, and capsicum.
Sundaikai vathal, ash gourd/ poosani kai vathal, vendaikai vathal can also be fried and added lastly instead of the vegetable.
We can also use parupu urundai instead of the vegetable.
Ingredients:
Chopped vegetable - 1 cup
Curd/ butter milk (sour) - 1 cup
Turmeric powder - a pinch
Hinge - a pinch
Salt - 1 tbs
For grinding:
Grated coconut - 2 tbs
Toor dal - 1 1/2 tbs
Channa dal - 1/2 tsp
cumin seed/ jeeragam - 1/2 tsp
Green chili - 7
coriander leaves- little
optional
corriandar seed ( roasted with little oil) - 1 tsp
Urid dal (roasted with little oil) - 1/2 tsp
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 :
This is the important south Indian gravy in weddings and other functions. Iyangars and tamil brahmins main dish.
Ash gourd is the best vegetable used for this gravy. Okra, brinjal, and capsicum.
Sundaikai vathal, ash gourd/ poosani kai vathal, vendaikai vathal can also be fried and added lastly instead of the vegetable.
We can also use parupu urundai instead of the vegetable.
Ingredients:
Chopped vegetable - 1 cup
Curd/ butter milk (sour) - 1 cup
Turmeric powder - a pinch
Hinge - a pinch
Salt - 1 tbs
For grinding:
Grated coconut - 2 tbs
Toor dal - 1 1/2 tbs
Channa dal - 1/2 tsp
cumin seed/ jeeragam - 1/2 tsp
Green chili - 7
coriander leaves- little
optional
corriandar seed ( roasted with little oil) - 1 tsp
Urid dal (roasted with little oil) - 1/2 tsp
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 :
- Soak the items given under grinding for half an hour except coconut, coriander and green chili. Boiling water if used may reduce the soaking time for 15 minutes.
- Grind the soaked items along with coriander, coconut and green chili into a fine paste.
- Cook the chopped vegetables with salt, turmeric powder and hinge in 1 cup of water.
- Mix the ground paste, Add enough water so that the consistency is not very thick.
- Boil the mixture.
- Churn the curd. Add to the boiling mixture.Do not boil too much. Just when the mixture rises up switch of the stove.
- Season and serve.
Note: For parupu urundai, Soak 1 cup of toor dal separately with 6 red chilli for half an hour. Grind into coarse paste along with salt. curry leaves and hinge. Make the paste into small balls and steam cook for 15 minutes, Add the ball to the boiling mixture. Then add curd and stir well.
Constant stirring is very important for this gravy.
You can also add roasted coriander seeds and roasted urid dal each half tsp for grinding.
