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Wednesday, August 17, 2011

Morekozhambu - Yogurt gravy

This is a simple recipe which is made with buttermilk made from curd (yogurt) and any one of the vegetables like okra, pumpkin and also with ripe mangoes. Here is the recipe for the basic Morekozhambu without any veggies. I have tried many morekozhambu recipes but didn't like any of them, because they had the raw smell of coriander or cumin. But loved this recipe a lot.


1. Buttermilk -  275 ml

For tempering:

2. Hing/ Asafoetida - a pinch
3. Methi seeds/ Vendhayam - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Curry leaves - 5 leaves
6. Oil - 1/2 tsp

For grinding:

1. Onion - 1 medium chopped
2. Ginger - 1 inch piece
3. Garlic - 2 cloves
4. Red chilly - 1 or 2
5. Coconut grated - 3 tsp
6. Oil - 1.5 tsp
7. Salt - as needed


1.Heat oil in a saute pan and add the tempering ingredients, fry for about 30 seconds and transfer them to the buttermilk. Keep it aside.

2. Heat oil in the same pan, add the red chilly, fry that, then add the ginger and garlic and saute for a minute.
Add the onions, salt and saute till the onions turn transparent and start turning brown.

3. Switch off, cool the onion mixture and grind it with coconut into a fine paste. Add little water if needed.

4. Add the paste to the buttermilk, mix well. Add some water if it is too thick. Should have pouring consistency. Heat the morekozhambu on medium heat for 6 - 7  mins. Should not boil too much. Remove just when it starts to boil.

5. Serve hot with rice.

This is my friend's mom's recipe. You can saute any of the veggies I mentioned earlier and add it to the buttermilk. Tastes really good with or without the veggies. My friend's mom used to add small Urad dhal vadas to the morekozhambu. Tasted yummy. This is the best morekozhambu recipe I have ever tasted. Do try and let me know if you liked it :)