MORKULAMBHU

Morkulambhu is a yogurt based gravy tastes heaven with hot rice and parrupu usli. I will post the recipe for parrupu usili in blog later.

INGREDIENTS:

CURD	2 CUPS
TOOR DAL	1 TBLSP
COCONUT GRATED	2 TBLSP
GREEN CHILLI	3 NOS.
JEERAGAM(CUMINSEEDS)	1 TSP
LADIES FINGER	5-6 NOS
COCONUT OIL	1 TSP
COOKING OIL	1 TSP
PERUNGAYAM	A PINCH
TURMERIC POWDER	A PINCH

METHOD:

Soak the toor dal in very little water for 15 mins. Beat the curd nicely using a whisk  and make it as buttermilk.Dont add water to it. The butter milk should be thick. Add salt as needed , turmeric powder and perungayam to it and keep it aside.

 

Grind the soaked toordhal,jeeragam green chillies and coconut into a fine paste.

While grinding this dont use water,use the buttermilk we have kept aside. This will prevent from the morekulambhu becoming watery.

Then add the paste to the buttermilk we have keptaside.

Meanwhile cut the ladies finger and fry it till golden brown using a non stick kadai and keep it aside.

Then heat the kadai put a tsp of oil and temper mustard seeds to it and add the buttermilk mixture to it. Keep in the stove top in a medium low and stir it in between.

Switch off the gas when it starts boling. Now add the coconut oil and garnish with curry leaves and coriander leaves.

Add the ladysfinger before serving.

Enjoy your meal.