Ingredients:
Thick Yogurt - 3 cups
Thick Yogurt - 3 cups
Green chilies - 4
Grated Coconut - 1 tbs
Ginger - 2 small pieces
Soaked Channa Dal - 2 tbs
Jeera - 1 tsp
Jeera - 1 tsp
Cashew - few (optional)
Salt
Salt
Tempering:
Dry Red Chilies - 2 broken
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry Leaves - few
Hing -pinch
Onion Vadagam -1 (optional)
Onion Vadagam -1 (optional)
Method:
Grind Green Chilies, Jeera, Coconut, Ginger, Dal and Cashew to a paste. Take yogurt in a big bowl and whisk gently to make a smooth liquid. Add turmeric and the ground paste to the yogurt and blend it well. Pour the yogurt mixture in a heavy bottomed saucepan and let it cook in simmer. Once it gently started to boil add the Dal Vadas to the gravy. Switch off the stove. Heat oil in a kadai and do the tempering and add it to the yogurt mixture.
Notes: You can make this gravy with vegetables like Okra or White Pumpkin. Boil the vegetables in little water with salt and turmeric and add it to the gravy.
Notes: You can make this gravy with vegetables like Okra or White Pumpkin. Boil the vegetables in little water with salt and turmeric and add it to the gravy.
Serve morkuzhambhu with white rice and chembu(taro root) fry. Yummy!