Morkuzhambu / Morkulambu is a mild spiced South Indian curry recipe that is made with buttermilk (or sour curd) and other ingredients. It is usually served with steamed rice for lunch. Here is the recipe that I learnt from my mom. It goes well with Dried green peas masala , Kovakkai (Tindora) stir fry or any other spicy sidedish.
Butter milk – 1 1/2 cups (or) Sour curd – 1/2 cup
Onion – 1
Tomato – 1
Turmeric powder – 1/2 tsp
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp (chopped)
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Cumin seeds – 1 tsp
Oil – 1 tbsp
Salt – to taste
Water – 2 cups (approx)
Toor dhal – 2 tbsp
Raw rice – 1 tbsp
Ginger – 1 inch piece
Green chillies – 3 nos
Coconut – 2 tbsp (grated)
- Rinse and Soak Toor dhal and Rawrice together for an hour.
- If using sour curd, whisk it well and add 1/2 cup water and keep aside. (No need this step if using butter milk)
- Grind all the items under “for grinding” into a thick paste and keep aside.
- Mix the buttermilk, ground paste and turmeric powder in a mixing bowl along with 1 cup of water. Keep this mixture aside.
- In a kadai, heat the oil and add in the mustard seeds, uradh dhal and cumin seeds.
- Fry them till the mustard splutters and add chopped onion and tomato.
- Mix in chopped curry leaves and coriander leaves.
- Fry the mixture till the oil seperates.
- Now pour the buttermilk mixture in to the kadai and stir well.
- In a medium flame, allow it to boil for 3 to 5 mins.
- If morkulambu is too thick add half cup of water and mix well.
- Garnish with chopped coriander leaves and serve hot with steamed rice.
- When boiling, the curry becomes thicker. So add water accordingly.