Morkulambu is a traditional South Indian curry prepared using sour curd. Since sour curd is enriched with probiotic organism, morkluzhambu is not only a delicious but also nutritious curry, and it can be served to everyone young or old. Usually morkulambu is served with plain rice or rice with mashed greens (kadaintha keerai).
Now the recipe for vendakkai morkulambu as below:
- Sour Curd (pulitha thayir) – 1 cup (200 ml)
- Ladies finger (vendaikai) – 7 Nos.
- Coconut oil – 1 tbsp
- Fenugreek seeds (vendhayam) – 1 tsp
- Curry leaves – 1 sprig
- Asafoetida (hing) – ½ tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp
- Coconut – 8 pieces (each 1 inch)
- Green chillies – 4 Nos
- Cumin Seeds – 1 tsp
- Roasted Begal grams – 1/4 cup
Mise en Place:
- Wash ladies fingers & cut into 1 inch pieces.
- Whisk curd until smooth and keep aside.
- Grind all ingredients listed under “For Grinding” into a fine paste adding little curd.
- Heat a pan with oil, add fenugreek seeds, when they turn golden add curry leaves.
- Add ladies fingers & sauté for a min in medium flame.
- Add turmeric powder & water and bring to a boil.
- Close pan with its lid to cook ladies fingers soft.
- Add coconut paste and saute in low flame until its raw smell disappears.
- Add water and bring to a boil in medium flame.
- Reduce flame to low and add curd, asafoetida & salt and mix them well.
- Remove from heat just before it reaches the boiling point.
- Garnish with coriander leaves and serve with hot rice.
Vegetables used in morkulambu:
Morkulambu may be prepared with vegetables like ash gourd (vellai poosani), drumsticks (murungai), ladies finger (vendai) or colacasia (cheppang kizhangu).
Suitable accompaniments for rice with mor-kulambu are: