Morekuzhambu by Meena

Morekuzhambu by Meena

I make all morekuzhambu in the same way, jus tht I add different veggies in different ways. Watery veggies like chow-chow, velai poosani, I pressure cooke & add.

Veggies like Yam(Senaikizhangu), Chepankizhangu(Arbi), I pressure cook & fry slightly in oil(like u do for poriyal) & the add to the Kozhambu.

Veggies like vendaikai or Kathrikai, I fry slightly in oil & add to the Kozhambu.

This is how I make Kozhambu:

Toor dal - 1/4 tspn

Channa dal - 1/2 tspn

raw rice - 1/4 tspn

dhania - 1/4 tspn

jeera - 1 tspn

Grind the above in a dry mixie & to it add:

chinna vengayam - 1

garlic - 1/2 pod

ginger - 1 small piece

green chillies - 5 nos(according to the sourness of the curd)

coconut (grated) - abt 1/2 cup

& grind again with little water

Method:

-Add the ground mixture & 1 tspn salt & 1/4 tspn turmeric powder & the veggies & heat it in aheavy kadai & keep stirring for abt 2 min &

-To it add 1 1/2 to 1 3/4 cups curd & give it one boil(like u boil milk) & bring it down.

Make seasoning with:

urad dal - 1/2 tspn

mustard - 1/2 tspn

Asafoetida - 1 good big pinch

Fenugreek - 1/4 tspn

Fresh curry leaves - abt 10 leaves (torn apart)

coconut oil - 1 tspn

cooking oil

-Make the tempering in regular cooking oil with all the above (& only 1/2 the curry leaves) & add coconut oil when kozhambu is still hot & add the remaining curry leaves on top.

Important: Donot add salt to the curds, when its boiling, as it might curdle.