134. Another Variety Of Simple Morkuzhambu With Vegetables/Tubers🔗

Vegetables such as white pumpkin, snake gourd, ladies finger and tubers such as colocasia and potato can be used for making this type of morkuzhambu. If you choose to use colocasia, the same should be processed with tamarind extract as described before.

Ingredients :

• Any Vegetables/Tubers 12 palam Pure Water - ¼ padi Curd - 1 padi Pure Water - ¼ padi Salt - ¾ palam Turmeric Powder - ⅛ palam Rice Powder - ½ palam Chilli - ½ palam Bengal Gram - 1½ palam Grated Coconut - 1½ palam Green Chilli - ¾ palam Coriander Leaves - ½ palam Cumin Seed - ¼ palam
• 1. Remove the stem of the vegetables or tubers used.
• 2. Take ¼ padi water in a vessel which can hold 1 ½ padi of water and boil it. Then add the vegetable or tuber into it.
• 3. Take thick and sour curd in a lead coated vessel that can hold 2 ½ padi water. Add ¼ padi water into it and beat it.
• 4. Add salt and turmeric powder to the well beaten curd. Now add the rice flour and mix it.
• 5. Now blend bengal gram, red chilli and grated coconut into a smooth paste using little water. Add this paste to the curd and begin to cook on fire.
• 6. Cut the green chilli and coriander leaves into small pieces and squeeze it using palms. Now add this to the curd and mix it. When it boils add the vegetable or tuber after it gets cooked completely.
• 7. Now allow to cook for few minutes. When it is reduces in volume take some cumin seeds and squeeze it between palms and add it to the dish.

• 8. Then temper using ghee,red chilli,mustard and curry leaves as before and mix it with the curd.