Morkuzhumbu basically means a yogurt based sambhar ie kadhi. Kadhi is a stAple in most states. The base is yogurt / Dahi and besan/ gram flour . Every state has a different way of making it but the resultant is always a simple comfort food.
Ingredients :
- 2 cups medium sized chopped white pumpkin
- 4 tbsp heaped fresh grated coconut
- 2 tbsp chana dal ( soaked in warm water) or
- 2 tbsp gram flour
- 2 cups yogurt/ curd/ dahi ( can use vegan curd here mine is yogurt made from A2 milk
- 2 tsp jeera/ cumin
- 3 green chilly
- 4/5 curry leaves
- 1/2 tsp fenugreek seeds/ methi
- 2 tsp oil
- 1 tsp mustard seeds
- Salt
How to make:
- Boil the chopped pumpkin in 2 cups water with salt and 1/2 tsp turmeric
- Take a tsp oil and roast the methi seeds till it just changes colour
- Grind the methi seeds, coconut,jeera, green chilly and soaked chanadal / gram flour. Use little water to make a smooth paste.
- Add this paste to the boiled white pumpkin. Check salt . Once it comes to a boil, switch off the flame.
- Whisk the dahi with a cup of water and add it to the pumpkin off the flame. Mix well.
- Temper mustard seeds and curry leaves in oil and pour over the morkuzhumbu/ kadhi
- Serve hot with rice.
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