Ash guord/White pumpkin - Vellai poosanikkai - small quantity
Curd/Yoghurt - Thayir - 1 cup
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Red gram dal - Thuvaram paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Grated/shredded coconut - Thuriviya thengai - small quantity
Ginger - Inji - small piece
Turmeric powder - Manjal podi - a pinch
Asafoetida - Perungayam - a pinch
Green chilly - Pachai milagai - 2 nos.
Coriander leaves - Kothamali - small quantity
Oil for frying
Salt to taste
- Wash and soak red gram dal, bengal gram dal and rice in water for 1 hour. Grind it to paste. Grind coconut, cumin seeds and green chillies to a paste.
- Make ginger paste, wash and cut white pumpkin into small cubes. Keep other ingredients ready. Make yoghurt.
- Heat oil in a pan/kadai, add asafoetida, cumin seeds, ginger, black gram dal, curry leaves and then add the dal paste and add little turmeric powder and salt.
- Now add grinded coconut paste. Keep stirring. Finally add yoghurt. After adding yoghurt it should not be allowed to boil for more than 5 minutes. Finally add chopped coriander leaves.
Delicious morkuzhambu is ready to be served. It can be served for 3 persons. It requires hardly 20 minutes to cook. It can be served along with white rice.
Note: Always use fresh vegetables and curd can be little sour. It will taste good for this receipe.
Optional: Red chilly can be added instead of green chilly. We can mix yoghurt with asafoetida and turmeric powder. Ingredients can be added/removed.
If God has intended us to follow receipes, He wouldn't have given us grand mothers.