Wednesday, July 9, 2008


1.Yoghurt(curd) -1 cup
2.Turmeric Powder - 1/2 tsp
3.Salt - to taste
4.Oil - as reqd

For Grinding:
1.Grated Coconut - 4 tbsp
2.Coriander seeds - 1 tsp
3.Jeera - 1/2 tsp
4.Bengal gram - 1 1/2 tbsp
5.Ginger - a small piece
6.Green chillies - 2 nos
7.Raw rice - 1 tbsp

For Seaasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Methi Seeds - 1 tsp
4.Curry leaves - few
5.Red chilly - 1 no.

1.Soak all the grinding ingredients in water for 30 minutes except grated coconut and Ginger.

2.Grind all the ingredients and keep it aside.

3.Take the well beaten Yoghurt in a vessel and add the turmeric powder and salt .

4.Heat the oil in the pan and season all the items under seasoning.

5.Add the grounded mixture into the pan with enough hot water, let it cook well till the raw smell goes off.

6.Keep the fire in low and then pour the yoghurt in to the pan , dont allow to boil keep the fire in simmer for 10 minutes .

7.Serve with hot rice.

Note: I didnt add the vegies in the morkozhambhu, we can also add Okra, white pumpkin, carrot, brinjal.

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