Mango Morkuzhambu (yogurt curry)

It is interesting to see how a dish gets different names in different regions. I am fascinated by the history of the origins of various dishes. Basically, it all comes down to what ingredients are grown locally and available in plenty. For example, this yogurt curry called morkuzhambu is popular in South India, especially Kerala and Tamil Nadu is a yogurt based curry, which has coconut- chili paste. In North India, it is called kadhi, which is also a yogurt based curry, made with chickpea flour paste. Morkuzhambu can be made with vegetables like okra, winter melon, Indian round eggplant or colocasia or taro. While ripe mango morkuzhambu is popular in Kerala, it is not so in Tamil Nadu. Several years ago I got to taste it at a friend's, and started making it myself when mangoes are available in the Indian market. Even morkuzhambu is made differently in Tamil Nadu and Kerala. Today, I made mango morkuzhambu, Kerala style for lunch.

Ingredients:

1 Cup ripe mango pieces, about 1 mango

1 Cup fresh grated coconut

3-4 dried red chili

2 green chili

1 teaspoon rice

1 Cup plain yogurt, beaten (sour)

1/2 teaspoon turmeric powder

salt to taste

1/2 teaspoon fenugreek seeds

For Tempering:

2 teaspoons coconut oil

1 teaspoon mustard seeds

1 teaspoon urad dal

1-2 dried red chili

Method:

1. Soak rice and chili in 1/4 cup water for 5 minutes. Using a blender make a paste of this along with coconut. Mix 1 teaspoon salt and turmeric to this paste. Stir in beaten yogurt. Keep aside.

                                          

                                      

2. Cook mango pieces in a 2 quart saucepan, along with 1/2 cup water, 1/4 teaspoon turmeric, and 1/2 teaspoon salt, until soft, 5-7 minutes. 

                       

3. Stir the yogurt mixture into the cooked mango. Simmer until you see froth around the edges. Turn the stove off. 

                                              

4. Add fenugreek. Temper seasonings and add it to the morkuzhambu. Garnish with cilantro and curry leaves. Serve over hot rice.

                                                           

Notes:

Best combination for morkuzhambu is potato, taro, plantain or sweet potato roast. Today, I made kothavarangai (cluster beans) parripu usili as a side.

My mom usually makes parripu usili when she makes morkuzhambu.

Tanjore style morkuzhambu is slightly different from Kerala style:

In step 1 from above, soak 1/2 teaspoon channa dal, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, and 1/2 inch ginger along with 1 teaspoon rice, red chili and green chili. Follow the  other steps in the above recipe.