Vendakkai Morkozhambhu (Buttermilk Curry)

'Morkozhambhu' is a buttermilk curry recipe popular in Kerala.This recipe is a yummy combination of buttermilk and coconut.This is easy to make and can be eaten with Rice and any fried vegetable.However, the best combination for Morzhambhu is usually Paruppu Usuli!

This dish has many versions to it.I am sharing the version i think is the best of all :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Buttermilk - 3-4 cups (or Sour curd)
• Oil - 2 tbsp
• Cumin seeds (Jeera)  - 1 tsp
• Raw Rice - 1 tsp
• Toor Dhal - 1 tsp
• Coriander Seeds - 1 tsp
• Green Chillies - 3-4
• Ginger - a small piece
• Garlic - 1 or 2 (Optional)
• Coconut - 1 small cup
• Mustard seeds - 1 tsp
• Ladies Finger(Okra) - 8-10
• Turmeric Powder -  a pinch
• Asafoetida, a pinch
• Curry Leaves - 8-10
• Salt to taste

Preparation:

1. Soak the raw rice,Toor dhal,Coriander seeds and Jeera in water for 10 mins.
2. Now add coconut,green chillies,ginger to this soaked mixture and grind it into a fine paste.
3. In a vessel,add oil, when heated add the mustard seeds,asafoetida,curry leaves,a little salt and allow it to splutter.
4. Add the chopped Ladies Finger to this and allow it to cook for sometime till it turns crispy. Dont over fry it. Keep aside.
5. To the buttermilk, add a little tumeric powder, a pinch of asafoetida and salt to taste.Add water,if required and allow it to simmer for 2- 3 mins.
6. Now add the fried Ladies Finger to the buttermilk mixture.
7. Then add the ground paste to this and allow the mixture to blend well.
8. Serve with Rice or Sevai.

Variations -

1.Red Chillies can also be used instead of Green Chillies.

2.You can also add some Garlic cloves while grinding.The authentic recipe does not use Garlic. I tend to use it because it gives a nice flavor to the dish.

3.Instead of Ladies Finger, we can also use Pumpkin,Tomatoes,Onions,Small Bondas to make this curry.

Potato Fry

Vethakozhambu

'Vethakozhambhu' is a very traditional and authentic South Indian (Tamil) recipe.Though I prepare a variety of other South Indian recipes,my all time favorite is of course this.The interesting part of this dish is the variety of ingredients that can go into the making of it, ranging from vathal/appalams to veggies!

This is a great dish and easy to make.Getting the right consistency while making this dish is important...and it does taste much better the next day !

I have tasted many versions of this dish,but this method is by far the best :)

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• Tamarind extract - lemon sized tamarind ball soaked in 3 cups of water
• Rice flour - 2 tsp
• Oil - 4 tbsp (preferably Gingelly Oil)
• Mustard seeds - 1 tsp
• Fenugreek(Methi) seeds - 2 tsp
• Onions - 1 finely chopped
• Use any combination of the following - Manathakkali (Black nightshade) or Sundakkai(Turkey Berry) or any other vathal,appalam pieces,Lady's finger,Drumstick,Brinjals,Tomatoes,Garlic or even small onions.
• Sambhar Powder - 2 tbsp
• Asafoetida, a pinch
• Curry Leaves - 8-10
• Salt to taste

Preparation:

1. Soak tamarind in 2 cups of water and take the extract.Should not be too watery.Keep aside.
2. In a vessel,add oil, when heated add the mustard seeds,asafoetida,curry leaves and allow it to splutter.
3. Add the methi seeds and the chopped onions at this stage.
4. Once the onions are cooked well, add the other items(Vathal/appalam or veggies) and cook for a couple of mins.
5. Now add 2 tbsp of Sambhar powder and cook for a few mins till the raw smell disappears.Dont overcook it.
6. When done,pour the tamarind extract to this and allow to boil.
7. Add water,if required and salt to taste.If you are using any of these vathals,be a little cautious when adding the salt,since vathals already have salt in them.
8. Allow the mixture to blend well and switch off the gas when it starts to thicken until the right consistency is reached.
9. Serve with hot rice,a spoon of ghee and some appalam...yum!!

Variations -

1.Some people add a little bit of Jaggery while making this.It gives a sweet,tangy taste.

2.You can also add the sambhar powder after adding the tamarind extract. I usually add it before so that the ingredients get the flavor into them.