Buttermilk - 3 cups (should not be very watery)
Green chillies - 8
Grated coconut - 3 spoons
Channa daal - 2 spoons
Rice - 2 spoons
Cumin seeds - 2 spoons
Salt to taste
Mustard seeds, jeera and curry leaves for seasoning.
Few pieces of Okra/Ashgourd/cooked colacassia - Optional
Wash and soak channa daal and rice in water for an hour. Grind this with cumin seeds, green chillies and coconut. Add this paste to the beaten yogurt / buttermilk. Add turmeric powder, salt and hing.Cook in medium heat for about 5 minutes or till it thickens. Keep stirring in between. If you over heat it will become very watery.
Season with mustard seeds, cumin seeds and curry leaves. You can add Ashgourd or Colocassia or Okra to it and it tastes very good. If you are adding these vegetables, cook these before hand with little salt and then add the buttermilk mixture to it and cook.
Tip : To get a rich, creamy morkozhambu, add 1 cup of sour cream to the butter milk and blend it well before cooking. It tastes awesome, but is fatty :-O Tastes good with Rice and colocassia . I love it with Adai too.
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