Morkuzhambu is a yogurt based soup or curry that is popular in South India. Another name for this in the other parts of India is Khadi. Morkuzhambu is fresh ground spices and coconut cooked in yogurt. Khadi is a mixture of chickpea flour and yogurt cooked to a sauce or soup. Morkuzhambu can be cooked in more than one way. One method is grinding chili, coconut and spices (raw) and mixing it with yogurt and bringing it to a boil. The other method is to roast spices, grind them to paste and mixing it into yogurt. In this method, yogurt is not cooked, hence the name pachai or raw. I learned about this dish from my mother-in-law. She always pairs this with parippu usili.
Ingredients:
1/2 teaspoon black peppercorn
1 teaspoon coriander seeds
1 teaspoon urad dal
1/4 teaspoon fenugreek seeds
2 dried red chili (adjust to taste)
1 Tablespoon grated coconut
2 Cups yogurt (beaten)
3/4 Cup diced okra (1 inch)
salt to taste
1 teaspoon coconut oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal
2-3 fresh curry leaves
1 teaspoon chopped fresh cilantro
Method:
1. Dry roast urad dal, coriander seeds, peppercorn, fenugreek seeds, and red chili. Turn the stove off, and add coconut. Allow to cool.
2. Grind the roasted spices in a blender.
3. Take yogurt in a medium bowl. Transfer spice mixture to yogurt. Gently mix well. Keep aside.
4. Heat oil in a medium saucepan. Saute okra until cooked. Add salt. Remove from the stove.
5. Fold in yogurt mixture to the okra in the saucepan. Check for salt. Add if required.
6. Heat 1 teaspoon coconut oil in a small saucepan. Temper mustard seeds, urad dal, and curry leaves. Pour it over the morkuzhambu. Garnish with chopped cilantro.
Serve with steamed rice.
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