Morkozhambu

Morkozhambu has always been a comfort food for me and i used to love eating it with Sundal when growing up. I still think it is a wonderful combination. It does not take too much time to prepare and would taste good even if you do not have sour buttermilk. So go ahead and give it a try sometime.

This dish is light on oil and spices and is a must try healthy dish. Morkozhambu can be put together in less than 30 minutes and is always a delight to eat.

Ingredients:

• To Roast
• Coriander Seeds - 2 Tsp
• Jeera Seeds - 1 Tsp
• Green Chilli - 3 to 4
• Asafoetida - 1/2 Tsp
• Daal (1 Tbsp Toor Daal + 1 Tsp Channa Daal: Soaked in water for Half an hour)
• Grated Coconut - 1 Tbsp
• Salt - To Taste
• Sour Buttermilk (Thin) - 1 Cup
• Water - 1/5 Cups
• Vegetable of choice - 1/2 Cup
• Turmeric Powder - 1/2 Tsp
• Mustard - 1/2 Tsp
• Oil (Coconut Oil Preferably) - 1 Tsp
• Curry leaves - A Sprig

Method:

• Soak the Toor and Channa Daal in water for 15 to 30 mins. 
• In a dry pan, add all the ingredients under the " To Roast" Section and roast till they become slightly brown in color. by this time, they would also smell so wonderful that wafts through the air.
• Transfer the content to the mixer, along with the coconut (Coconut need not be roasted) and grind to a smooth paste, adding little water.
• In another pan, add some water and boil the vegetable of choice, along with little salt and turmeric powder.
• Once the vegetable is boiled (should not be over boiled that it becomes mushy. The vegetable should be firm and 90% cooked), add in the ground paste and let it come together in medium flame.
• After being on the stove for about 5-7 minutes, switch off the flame and add in the buttermilk after 5 minutes.
• Crackle the mustard and curry leaves in coconut oil and add to the morkozhambu. This lends a wonderful flavor to the curry. 
• Serve hot

Note:

• If you do not have sour buttermilk, normal buttermilk would also suffice. Though the taste would be less tangy, it would still be delicious a dish.
• Choice of vegetables can be any type pf pumpkins, carrots, ladies finger, beans. Generally prepared with water vegetables like the pumpkins.
• If you do not want the pumpkin to taste bland, you may add very little tamarind water to the vegetable when it is boiling, so that it tastes tangy. Do not carry forward the tamarind water when cooking the morkozhambu.
• Coconut does not need to be roasted and can be ground fresh.
• Adjust the number of chillies, as per your taste.