Friday, January 4, 2013
Morkuzhambu is served with rice along with Sambhar on all joyous occasions like weddings and other festivities. Kaalu Morkuzhambu is not only a delicacy but it also adds beauty to a banana leaf meal where an array of other colourful dishes are served.
Field beans / Kaalu - 1 cup
Thick curds - 2 cups
Salt - 1 tsp
Turmeric powder - 1/4 tsp
Bengal gram flour/Besan - 2 tbsps
Rice flour - 2 tbsps
Fresh coconut gratings - 2 tbsps
Green chillies - 4
Coriander seeds - 2 tsps
Cumin seeds - 1 tsp
Sesame oil - 1 tsp
Mustad seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Red chillies - 2
Asafoetida - 1 pinch
Curry leaves - a few
Chopped Coriander leaves - for garnishing
1. Cook Kaalu till tender and keep aside.
2. Grind coconut gratings with coriander seeds, cumin seeds and green chillies into a smooth paste.
3. Add besan, rice flour, turmeric powder, salt and the ground paste to the curd and blend well. Add 1/2 to 1 cup of water if the blend is too thick.
4. Add the cooked Kaalu to the curd mixture.
5. Heat oil in a seasoning ladle and add mustard seeds.
6. When it splutters add the fenugreek seeds followed by broken red chillies.
7. When the chillies turn crisp add asafoetida and curry leaves.
8. Add the seasoning to the Mor Kuzhambu.
9. Now cook the Kaalu Mor Kuzhambu on medium flame stirring now and then.
10. Switch off flame when the Kaalu Mor Kuzhambu is just about to boil and garnish with chopped coriander leaves.
Enjoy the delicious Kaalu Mor Kuzhambu with steaming hot rice topped with a spoon of fresh ghee.