Saturday, April 21, 2007


When I happened to know about Lakshmi's RCI, Tamil an interested new food blogger,I made up my mind to contribute to the great event.Mainly because I am married to Tamilnadu and soaked in Tamil Cuisine all the 3 times a day.As a proud daughter inlaw of Tamilnadu,I learnt the Unique recipes and cooking methods of the state.The teachers being my ma inlaw and her mother.
Morkuzhambu in Tamil,Moru Curry or Kachiya Moru in Malayalam,Majjiga Pulusu in Telugu,Majjige Huli or Saaru in Kannada,Kadi in Gujrathi, are all close to one another as the members of the same family,like we the food bloggers!.

This side dish is the most favourite rice accompaniment of my family and is a Definite Sunday Samayal.So here's the simple and tasty recipe of Morkuzhambu,I learnt from my husband's granma: my entry to RCI Tamil Cuisine.
Serves 4,cooking time-30 mins.

2cups of decreamed thick and sour yoghurt
1/2 tsp turmeric powder
salt- to taste.

2tsps coriander seeds
3tsps of thuvar dal
3tsps of raw rice in water for 20 mins...and:-

1 tbsp of grated coconut
1"piece of ginger
1tsp cumin seeds
4 green chillies.

To Season-
1tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
4-5 redchillies,broken into 3 pieces each
A stalk of curry leaves.

1.Soak and grind the ingredients as mentioned above; keep aside.
2.Heat oil in a thickbottommed vessel(avoid iron kadai, as it may not tolerate the acidity in yoghurt),splutter mustards and urad dal,fry broken red chillies.Add curry leaves.
3.Immediately add the ground paste to avoid overfrying red chillies and boil carefully for 2 minutes in low flame to avoid any sticking to the bottom.Add turmeric powder.Add a little water if the paste gets too thick.
4.Whip yoghurt lightly to make it to a uniform consistency and add to the boiling paste.Add salt.The curry frothes up in a few minutes. Switch the stove off. (if overboiled the yoghurt gets denaturated into water).
5.The curry should be semi-thick and not too watery in the final stage.Serves well with boiled rice.

P.S-The photographed dish is 'Plain Morkuzhambu'.Variations can be made with added vegetables like ladies finger, ash gourd or even 'vada balls'.

Variation1) If you prefer adding vegetables,follow the recipe as above.The vegetable of your choice,should be cut a little big,say an inch piece and cook separately.they should not be let wholly cooked in the ground paste or after the addition of yoghurt.

Variation 2) If you want to try with vada balls,soak 1/2 cup whole(ball variety) urad dal for an hour and grind to a smooth paste.Add salt.Deep fry in oil as small gooseberry sized balls.Immerse one by one into the hot "morkuzhambu".Let the balls absorb the curry well and turn a little bigger in size.Check consistency & Serve.

--------------------------Poosanikkai/ash gourd Morkuzhambu-------------------

See also-Morkuzhambu-by Prema Sundar.
Poosanikkai Mor kozhambu-by Asha.


  1. Beautiful looking Morkolambu B! Love it.Thanks.

  2. kachiya mor is my favorite too. looks very good. kachiya mor, rice and fish fry is my comfort food:)

  3. Btw,we call it Majjige huli or saaru in Kannada:))

  4. looks yummyy!! will taste awesome with fish fry (and i am sure u agree!)

  5. hi ur site is awesome........nice recipes...nice pics......

  6. hi thank u for ur encouragement..i prepare 2 or 3 curries every day(morning and evening) so i was able to post all that in just 22 days...but i'm very very happy to see ur comment ...thank u so i'm new to this i dont know abt the participation in JFI and all..if u have any free time plz help me....thank u so much again.......

  7. Yummy Yummy ....Want to taste it now ...When can i come ....

  8. Wow, as Asha said this is so much simillar to majjige huli. Loved the presentation and I always feel this dish to be very soothing on a hectic day.

  9. Hi Bharathy,
    I too have posted morkuzhambu for the RCI event... looks good.lovelycolour and looks beautiful.

  10. hey bharathy, your morkuzhambu looks delicious! It sure is a must try! the variation with vada balls must taste good as well.
    thanks for this recipe!

  11. Bharathy,

    Thanks for the link! Also your pics look great! I also made MK today, with vendakkai. I think yours looks waaay better.


  12. Nice entry Bharathy!
    Rightly said by Asha and Seema very similar to our majjige huli. whatever it is i love it!

  13. Thanx asha,I added the kannada name as well!

    Reena,deepa and seema thanx for all your encouraging words

    Shanti find the link in your latest comment box

    Oh yeaaaah I agree with you my li'l sister!!!

    Welcome to the cute damsel...Kanchana..:)

    Thanxs to you too,prema,richa and roopa...

  14. so u keeping ur legs in both boats, i see.. married a tamilian, i didn't know that!

  15. very comforting food:) love it:)
    i am adding u to my blogroll, hope u dont mind:)

  16. Nice mouthwatering pic of mor kulambu. all time favorite.

  17. Great dish....looks great....thanks for sharing

  18. Hey dear,Nice recipe this is different from Kerala Morucurry.We never put coriander in that...I will try this soon.Thanks .

  19. Bharathy.....hmm....Are u from Coimbatore? Oh....I wish I knew u already before I reached India this time...neways....ur startup is itself Amazing and wonderful recipes....Iam so happy to see fresh fruits n photos from my homeland again...great!! Kalakkunga!!

  20. Thank You for the excellent recipe , the flavor I had after cooking felt very authentic and not some fusion variation.

  21. Thanks a Lot RKC..!!:)
    Readers like you make my day!! :)

  22. Awesome, I tried this mor kuzambhu and it has come out very well.


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