Morkuzhambu

Morkuzhambu is a yogurt based spicy, tangy gravy is out of the world and is served with rice. In our homes, we make this for most of the festivals. And this is a must in weddings too. Any important occasion, the menu is incomplete without morkuzhambu. Also, when you have excess yogurt becoming sour, this is an option to make. This can be had as a soup (I like to have this way) as such too, if you want to cut the carbs. 

Usually, winter melon, chayote squash, okra, or bhendi are used as veggies.  Sometimes we make parupurundai  morkuzhambu too. 

We make this for Pongal festivals, auspicious Friday's, Sri Ramanavami, Tamil New Year, Sri Krishna Jayanthi, Navratri, Karthigai, and on many regular days too. Here is Sri Ramanavami thali with this morkuzhambu.

This is simple to make. Just keep in mind not to boil after adding the beaten yogurt. It will curdle. When the first boil comes, switch it off and take it off the flame. 

Similar yogurt based gravy is popular all over India. This is a flavor from Tamil Nadu, India. I am linking this for Srivalli's Blogging Marathon 120 - Festival Foods. 

Ingredients

Winter melon - 2 cups, 2-in dices

Water - 3 cups

Salt - 1 tsp 

Sour yogurt - 1/2 cup

Cilantro for garnish

To  Grind

Coconut - 3 tbsp

Green chili - 3 to 5

Chana dal - 1 tsp

Toor dal - 1 tsp

To roast

Oil - 1 tsp

Whole urad dal - 1 tsp

Coriander seeds - 1 tsp

Fenugreek - 1/2 tsp

To temper

Oil - 1 tsp

Mustard seeds - 1 tsp

Asafoetida - 1/4 tsp

Curry leaf - 1 sprig

Method

Soak toor dhal and chana dal in water for 20-30 minutes. Heat 1 tsp oil in a pan. Fry the urad dhal, coriander seeds, and fenugreek seeds till golden brown. Set aside to cool.  Grind this along with coconut, green chilies, and the soaked dhal. Add yogurt little by little and grind to a smooth paste.

Cook the winter melon in 1.5 cups water for 8-10 min or until crisp tender. Add salt and simmer for 2 min. Reduce the flame, add turmeric powder and the ground yogurt-spices-coconut paste. Add 1 and 1/2 cup water.  Mix thoroughly. When it begins to boil, switch off the flame.

Heat oil in a pan. Add the red chilies. mustard. curry leaves, and asafoetida. Add this tempering to the morkuzhambu. 

Serve this with rice and drizzle of coconut oil. Or serve along with dal rice.