Morkozhambu (South Indian Kadhi) - Type 2

This is South Indian kadhi, is the second type of kadhi I make. This type was made at my husband’s house and the first type I posted was usually made by mom. Both are extremely tasty but I personally like this one!

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients

• 2 cups Yogurt

• Salt, to taste

• 3/4 cup Vegetables like ladies finger OR white pumpkin

Grind to a paste

• 2 tsp Oil

• 1 and 1/4 tsp Methi seeds

• 1 and 1/4 tsp Urad dal

• 1 tsp Coriander seeds

• 1 and 1/2 tbsp Tur dal

• 6 Red chillies

• 1 tsp Hing

• 3 tbsps Fresh grated coconut

• 1 inch Ginger

For tempering

• 2 tsps Oil

• 1 tsp Mustard seeds

• 1/2 tsp methi seeds

• 1 tsp Cumin seeds

• 2 Red chillies

• 4-5 Curry leaves

Instructions

1. Fry all the ingredients for the paste except the coconut and ginger

2. Grind them together with coconut and ginger using very little water

3. To the ground paste add the mixed yogurt and salt.

4. Add water and beat till you get a smooth mixture, it should be a loose gravy

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

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

7. Add the yogurt mixture and heat on a very low heat, make sure the yogurt mixture does not curdle (ideally this should be done just before eating food so that the kadhi is hot)

Notes

• If you are using ladies finger, 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