Pachai Morkuzhambu

Pachai Morkuzhambu

 

Ingredients required :

Fresh curds   :one cup

Fenugreek seeds :one teaspoon

Dhania9seeds):one teaspoon

Urad dhal :one table spoon

Oil    :two table spoons

Green chillies:two

Red chillies:two

Salt :to taste

Grated coconut:half a cup

Cumin seeds:one teaspoon

Haldi powder:one teaspoon

Asafotita:one pinch

 

How to make:

Add one cup water to the curds,beat/blend well and make buttermilk of a medium consistency,Add salt,haldi powder,asafotita powder and keep it aside.Take one table spoon oil in the kadai.First fry the fenugreek seeds till they turn red in colour,remove from the kadai.Then add the dhania seeds and fry then on low flame till the seeds change colour,remove them.Add the urad dhal and red chillies to the oil,fry them till the dhal turns red in colour and remove them.Now add the grated coconut,cumin seeds(they should not br fried) and the other fried masala items in the mixi,add water ,grind to a soft paste adding water little by little.Add this paste to the buttermilk kept ready.Mix well,fry one teaspoon mustard in the oil and season the morkhuzhambu with it.Add a few curry leaves to the mokhuzhambu.Now Pachai morkuzhambu is ready to be served.

It is called pachai morkuzhambu because the khuzhambu does not require to be cooked/heated .An ideal summer dish to be served with Rice with fried appalams or vadams.

Pachai Morkuzhambu

 

Ingredients required :

Fresh curds   :one cup

Fenugreek seeds :one teaspoon

Dhania9seeds):one teaspoon

Urad dhal :one table spoon

Oil    :two table spoons

Green chillies:two

Red chillies:two

Salt :to taste

Grated coconut:half a cup

Cumin seeds:one teaspoon

Haldi powder:one teaspoon

Asafotita:one pinch

 

How to make:

Add one cup water to the curds,beat/blend well and make buttermilk of a medium consistency,Add salt,haldi powder,asafotita powder and keep it aside.Take one table spoon oil in the kadai.First fry the fenugreek seeds till they turn red in colour,remove from the kadai.Then add the dhania seeds and fry then on low flame till the seeds change colour,remove them.Add the urad dhal and red chillies to the oil,fry them till the dhal turns red in colour and remove them.Now add the grated coconut,cumin seeds(they should not br fried) and the other fried masala items in the mixi,add water ,grind to a soft paste adding water little by little.Add this paste to the buttermilk kept ready.Mix well,fry one teaspoon mustard in the oil and season the morkhuzhambu with it.Add a few curry leaves to the mokhuzhambu.Now Pachai morkuzhambu is ready to be served.

It is called pachai morkuzhambu because the khuzhambu does not require to be cooked/heated .An ideal summer dish to be served with Rice with fried appalams or vadams.

Pachai Morkuzhambu

 

Ingredients required :

Fresh curds   :one cup

Fenugreek seeds :one teaspoon

Dhania9seeds):one teaspoon

Urad dhal :one table spoon

Oil    :two table spoons

Green chillies:two

Red chillies:two

Salt :to taste

Grated coconut:half a cup

Cumin seeds:one teaspoon

Haldi powder:one teaspoon

Asafotita:one pinch

 

How to make:

Add one cup water to the curds,beat/blend well and make buttermilk of a medium consistency,Add salt,haldi powder,asafotita powder and keep it aside.Take one table spoon oil in the kadai.First fry the fenugreek seeds till they turn red in colour,remove from the kadai.Then add the dhania seeds and fry then on low flame till the seeds change colour,remove them.Add the urad dhal and red chillies to the oil,fry them till the dhal turns red in colour and remove them.Now add the grated coconut,cumin seeds(they should not br fried) and the other fried masala items in the mixi,add water ,grind to a soft paste adding water little by little.Add this paste to the buttermilk kept ready.Mix well,fry one teaspoon mustard in the oil and season the morkhuzhambu with it.Add a few curry leaves to the mokhuzhambu.Now Pachai morkuzhambu is ready to be served.

It is called pachai morkuzhambu because the khuzhambu does not require to be cooked/heated .An ideal summer dish to be served with Rice with fried appalams or vadams.