Morkulambu is mildly spiced, tasty yogurt based curry and also one of the popular & traditional dish of Tamilnadu. In this gravy, I have used Ash gourd ; but you can also try using lady's finger, chow chow, arbi, medu vada, pakora's and sometimes without veggies also!
Let's check the recipe now,
Recipe for Ash gourd / Poosanikai Mor Kulambu
Recipe type: Main course
Directions:
Wash, peel and remove the seeds of the ashgourd and cut into bite sized cubes and keep aside.
Soak the Toordhal, corriander seeds, rice, cumin seeds in water for 20 to 30 minutes.
Grind it along with coconut, green chillies and ginger into a fine paste by adding water; keep aside.
Take a pan; add the cubed ash gourd along with little water, turmeric powder and salt.
Close the pan with the lid and allow to cook till it become soft.
Add the coconut paste into the cooked ash gourd and mix well. Close the pan with the lid and allow to cook till the raw smell goes(it will take 3 to 5 minutes only)
Reduce the flame and add the the buttermilk into the ash gourd coconut mixture and give it a mix. Allow to cook for another 2 to 3 minutes and switch off the gas.
Heat oil in a pan, season it with mustard seeds, fenugreek seeds, red chilly and curry leaves. Once it crackles, pour over the Morkulambu.
Mix well and Serve!
Best accompaniment for Morkulambu: Yam Tawa Roast , Potato Peas fry, Spicy Potato Fry
PREP TIME
15 min
COOK TIME
TOTAL TIME
30 mins
Recipe type: Main course
Cuisine: Tamilnadu
Serves: 3 to 4(approximately)
Ingredients:
Ashgourd / Vellai Poosanikkai - 1½ to 2 cups
Thick buttermilk - 2 cups (yogurt / thick curd - 1 cup + water 1 cup)
Thick buttermilk - 2 cups (yogurt / thick curd - 1 cup + water 1 cup)
(mix it using a mixier or beater)
Turmeric powder - ¼ tsp
Salt - to taste
To Grind:
Turmeric powder - ¼ tsp
Salt - to taste
To Grind:
Corriander Seeds - 1 tbsp
Toor dhal / channa dhal - 1 tsp
Rice - ½ tsp
Cumin seeds – ½ tsp
Green chillies – 2 to 3
Ginger -1 "piece
Coconut - ½ cup
For seasoning:
Mustard seeds –½ tsp
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp
Coconut - ½ cup
For seasoning:
Mustard seeds –½ tsp
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp
Wash, peel and remove the seeds of the ashgourd and cut into bite sized cubes and keep aside.
Soak the Toordhal, corriander seeds, rice, cumin seeds in water for 20 to 30 minutes.
Grind it along with coconut, green chillies and ginger into a fine paste by adding water; keep aside.
Take a pan; add the cubed ash gourd along with little water, turmeric powder and salt.
Close the pan with the lid and allow to cook till it become soft.
Add the coconut paste into the cooked ash gourd and mix well. Close the pan with the lid and allow to cook till the raw smell goes(it will take 3 to 5 minutes only)
Reduce the flame and add the the buttermilk into the ash gourd coconut mixture and give it a mix. Allow to cook for another 2 to 3 minutes and switch off the gas.
Heat oil in a pan, season it with mustard seeds, fenugreek seeds, red chilly and curry leaves. Once it crackles, pour over the Morkulambu.
Mix well and Serve!
Best accompaniment for Morkulambu: Yam Tawa Roast , Potato Peas fry, Spicy Potato Fry
