132. Morkuzhambu With Vegetables🔗

Vegetables such as pumpkin, snake gourd, lady's finger, bottle gourd, cucumber and tubers can be used for preparing this type of morkuzhambu.

Ingredients :

Vegetable or Tuber - 12 palam Pure Water - ¼ padi +⅛ padi Tamarind - ½ palam Salt - ¾ palam Roasted Chilli Powder - ⅛ palam Roasted Fenugreek Powder - veesam 1/16 palam Turmeric Powder - veesam 1/16 palam Green Chilli - ⅜ palam

• Coriander Leaves ¼ palam Ginger - ⅛ palam Curd - ½ padi Bengal Gram Flour - 1 palam Ghee - ½ palam Mustard Seed - ⅛ palam Red Chilli - ⅛ palam Curry Leaves - ¼ palam
• 1. Remove the stem of the vegetables and cut into small pieces.
• 2. Take ¼ padi water in a lead coated vessel that can hold 1 ½ padi water and boil it. When it starts to boil add the cut vegetables and close with a lid.
• 3. Take ⅛ padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.
• 4. Cut the green chilli and coriander leaves into small pieces.
• 5. Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it.
• 6. Remove the outer skin of the ginger and grind it. Add it to the tamarind water.
• 7. Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.
• 8. When the vegetable or tuber is 3/4th cooked add this tamarind mixture to it.

• 9. When this mixture reduces to half mix gram flour with little water and add it to the vegetable. When it nicely boils temper using ghee,mustard,red chilli and curry leaves as before and serve.