Morkuzambu, South Indian Curd Curry
by Tarla Dalal
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An all-time favourite South Indian curd curry, the Morkuzhambu is marked by its mild tang, creamy mouth feel and rich taste.
Nevertheless it is quite easy to make and uses common ingredients. It is basically whisked curd flavoured with a semi-spicy coconut paste.
The secret behind getting this right is to take the curry off the stove as soon as it starts frothing. Never let it boil because then it’ll curdle and lose all flavour and aroma. Serve it with hot rice .
- Combine the coconut, green chillies, jeera and ¼ cup of water in a mixer a blend it till smooth paste. Keep aside.
- Combine the curd, turmeric, salt and 1 cup of water in a deep bowl and whisk it well.
- Add the prepared paste and mix well and keep aside.
- Heat the coconut oil in a deep non-stick pan, add the mustard seeds, urad dal, curry leaves and red chillies and sauté on a medium flame for few seconds.
- Add the prepared curd mixture, mix well and cook on a medium flame for 3 minutes, while stirring it continuously. Make sure the curd curry does not boils.
- Serve hot.
Nutrient values (Abbrv) per serving
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