Monday, July 30, 2007

Masala Morkuzhambu (Yogurt based gravy)

My toddler arranged this as a choo choo train :)

I proudly used my home grown vegetables :). Since they summed up to a bounty, I was excited to make this dish. Please ensure to wash all vegetables before use.

Vegetables (any) – 4 cups OR
Cucumbers - 2 cubed
Green bell pepper – 2 deseeded and cubed
Okra – few(I used about 8) cut into ½ inch pieces
Tomato – 1 cubed
Carrots – ½ cup
Japanese eggplant – 4 cubed
Turmeric – ½ teaspoon

For Grinding:
Coconut – Grated about 1 tablespoon
Toor daal - soaked in hot water for 20 minutes
Coriander leaves – about 6 sprigs
Dry Coriander – 1 tablespoon
Dry red and green chillies – 3 + 3
Garlic – 3 pods

To be added later:
Yogurt – 1 cup ( I used Fat free dahi)
Salt per taste

For tempering:
Oil – 1 teaspoon
Fenugreek seeds – ¼ teaspoon
Cumin Seeds – ½ teaspoon
Mustard seeds – ½ teaspoon

For Garnishing:
Curry leaves – few

In a thick bottom vessel add all vegetables except tomato with 3 cups of water and turmeric. Cook the vegetables for about 15 minutes on medium heat (depends on vegetables used). With some water, make a paste of the ingredients listed for grinding.
When the vegetables are almost done, add the ground mixture, tomatoes and salt. Cook this on low flame for about 5 minutes and turn off heat. Temper the kuzhambu and add yogurt and mix it well. Serve with hot rice or rotis.