MORKUZHAMBU / BUTTERMILK KOZHUMBU

 We usually prepare kozhambu using toor dhal, moong dhal etc., but this is done using curd or buttermilk. When there is left over curd, this kozhumbu can be prepared.

INGREDIENTS:
Lady's finger - 100g
Curd  - 1 cup
Turmeric - 1/4 tsp
Salt

To grind
Coriander seeds - 3 tsp
Toor dhal - 1 & 1/2 tsp
Pepper corn - 6
Cumin - 1 tsp
Fenugreek - 1/4 tsp
Red chilly - 2

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Red chilly - 1
Curry leaves - 1 leaflet
Asafoetida - 1/2 tsp
Oil - 1 tsp 

METHOD:
1. Soak all the ingredients given to grind for 30 minutes and grind to paste and keep aside. Whip curd along with turmeric in a mixer and keep aside.
2. Heat 1/2 tsp oil in a pan, and saute chopped lady's finger until it is cooked well, on medium flame. Add little salt to fasten cooking.
3. When the lady's finger is fully cooked, add the paste and whipped curd, mix well and allow to boil and add required salt.
4. After it starts boiling switch off the flame immediately.
5. In a pan add remaining oil, add mustard, cumin after it splutters add fenugreek, curry leaves and red chilly pieces, asafoetia and add to the morkuzhambu.
6. Tasty Morkuzhambu is ready to be served with rice.

Note:

• Instead of lady's finger, vegetables like white pumpkin, brinjal etc can be used.
• Garlic or onion can be used instead of vegetables.
• Left over Medhu vadas can be added after making the kozhumbu, it is called vada morkuzhumbu.
• Red chilly can be increased according to individual taste.