Morkuzhambu (Spicy Yogurt Sauce)

Have you tried Morkuzhambu before, it is a spicy, tangy sauce made with Yogurt and spices and tastes fantastic with cooked Quinoa, rice or flat breads. You can add your choice of vegetables like eggplant, white pumpkin etc. This yogurt sauce is made in different regions of Indian and they are called by different names with different recipes. This is my Mom's recipe and we all love it.

Preparation Time - 15 Minutes

Cooking Time - 10 Minutes

Serves - 4

Ingredients

Thick Sour Yogurt - 1 Cup

Water - 3 Cups

Asafoetida - pinch

White pumpkin pieces - 1 cup cubed

Turmeric powder - 1 Tsp

Salt - 1 Tsp or to taste

For grinding

Grated Coconut - 4 Tbsp

Split Chick Pea - 1/2 Tbsp

Rice - 1/2 Tbsp

Cumin Seeds - 1 Tsp

Ginger - 1 inch piece

Green chili - 2 or to taste

Coriander seeds - 1 Tsp

For tempering

Coconut Oil - 2 Tsp

Mustard seeds - 1 Tsp

Red chili - 2 or taste

Curry leaves - 1 Tbsp

Asafoetida powder - pinch

Method

1) Soak the channa dal, rice, cumin seeds, corainder seeds in 1/4 cup of water.

2) Put the vegetables in a pan and add 1 cup of water or just to cover the top of the vegetables, asafoetida powder, salt and turmeric powder.

Yogurt

3) Grind the soaked masala and rest of the ingredients left out in the For grinding section into a smooth paste adding enough water.

4) Now combine the left out water, ground masala, yogurt and whisk smoothly.

5) Once the vegetables are cooked thoroughly add the yogurt mixture to it and leave it in the stove for 3-5 minutes. Once the whole thing becomes frothy and comes up, switch off the stove. Do not overcook this as the yogurt will curdle.

6) Now heat a pan add oil and then asafoetida, mustard seeds and after the mustard seeds stop spluttering, add red chili and curry leaves. Once the chili becomes slightly brown, switch off and add the tempering to Morkuzhambu.

7) Serve with hot cooked Quinoa and enjoy..

Note - If you are sensitive to gluten, exclude Asafoetida as it contains wheat.

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