Morkozhambu/Butter milk Kozhambu/Dahi/Yoghurt/Curd Gravy

Morkozhambu/Butter milk Kozhambu is a very delicious and unique gravy variety. Besides, all the ingredients have great medicinal value, which promotes digestion.

Morkozhbu/Butter milk Kozhambu with Winter Melon/Poosanikkai

Ingredients:

Yoghurt/Thayir/Curd/Dahi (preferably sour) - 1/2 Cup

Turmeric Powder - 1/4 tsp.

Winter Melon/ Poosanikkai - 250gms
(Cut into 1&1/2 inch strips) or

Choyate - 1
(Cut into 1 & 1/2 inch strips)

Choyate/Chow Chow

To Grind:

Ginger - 1 small piece

Garlic - 2

Green Chillies - 4 to 5

Grated Coconut - 1 to 2 tbsp.

Cumin Seeds - 1 tsp.

Fresh Coriander – to garnish

 

Ingredients to grind

 

 

Tempering:

 

Mustard seeds – ¼ tsp.

Jeera/Cumin Seeds - 1/4 tsp.

Black Pepper (crushed lightly) – ½ tsp.

Dried Red Chilli – 1 to 2 (or)

Crushed dried red Chilli - 1/4 tsp.

Curry leaves – few

Asafoetida/Perungayam/Hing – 1/8 tsp.

Combine yoghurt with water using whisk, to avoid lumps 

 

 

Getting cooked in low heat

Method:


Grind the above ingredients with enough water.  Dilute the curd/yoghurt/dahi with 1 cup water and mix it well. (Use a whisk to combine well)  Add the ground masala, turmeric powder, coriander powder and salt to the diluted curd, and set aside. Wonderful flavor would emanate from the mixture. Check the salt level and add more if needed.

In a kadai/pot cook the choyate/winter melon with 1 cup water, salt and turmeric. Avoid over cooking, it should still be firm and not very soft, esp., the winter-melon, otherwise it tends to merge with the curd.

 

Cooked Winter-melon

 

Take a kadai, pour oil and do the tempering, then add the cooked Choyate/Winter-melon, after a minute.  Reduce the flame to the lowest, then add Yoghurt/dahi/curd mixture and cook in low flame until it boils. It will take 8 to 10 minutes.  Don’t ever increase the flame, or else the gravy might curdle.

 
 

Morkozhbu/Butter milk Kozhambu seved with Rice & Pappad

 

Garnish with fresh Coriander leaves, delicious Morkozhambu/Buttermilk Kozhambu/Dahi/Youghurt gravy is ready to serve. Serve with hot rice and Appalam/Pappad. It’s a great hit with our kids.