Morkozhambu (South Indian Kadhi) - Type 1

The literal translation of Morkuzhambu is sambhar made with thin yogurt. My mom would make this type of kuzhambu. I have posted another recipe which is made in my husband’s house, which is the second type.

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients

• 2 cups Yogurt

• Salt, to taste

• 3/4 cup Mixed veggies like white pumpkin or ladies finger

To make a paste

• 1/4 tsp Methi seeds

• 1/2 tsp Tur dal

• 1/2 tsp Coriander seeds

• 1/2 tsp Chana dal

• 1/2 tsp Cumin seeds

• 4-5 green chillies

• 1/2 tsp Hing

• 3 tbsps Fresh grated coconut

• 1" Ginger

For tempering

• 2 tsps Oil

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 2 red chillies

• 4-5 curry leaves

Instructions

1. Soak tur dal, coriander seeds, chana dal, cumin seeds, hing and chillies in water for half an hour

2. Grind this soaked ingredients along with ginger and coconut to a paste without adding much water

3. To the ground paste add the yogurt and salt. Beat till you get a smooth mixture. (adjust the consistency by adding water, it should be a thin gravy)

4. Take oil for tempering in a pan and add the mustard seeds

5. Once it splutters, add the other ingredients and sauté well

6. Add the curd mixture and heat in a very low heat. make sure the curd mixture does not curdle (ideally this should be made just before eating food so that the kadi is hot)

Notes

• If you are using ladies finger (okra) cut them into cubes and fry it for 5-6 minutes after the mustard seeds splutter and then add the other ingredients

• If you are using white pumpkin, cut this into cubes and boil it in plain water with turmeric till cooked and add that into the yogurt mixture.