Morkozambhu

Morkozhambhu is an all-time favorite over at our house. The husband loves it so much that he could eat it every single day and not complain. It can be a huge hit with the kiddies as well, since it is tangy and has a distinctive color to it.

Ingredients

  • 250 gms bhindi (okra)
  • 250 gms of fresh shredded coconut
  • 1 cup arhar (also called urad or udad) daal or yellow moong daal (I prefer arhar)
  • 1 Liter or 2 small containers of non-flavored yogurt
  • 2 green chillies
  • 8-10 curry leaves
  • asafoetida powder (hing powder)
  • salt
  • turmeric powder
  • red chilli powder
  • 2 tbspoon of oil or ghee (clarified butter)

Recipe

  1. Heat a tbspoon of oil or ghee in a medium-sized pan.
  2. When oil is hot, add half the curry leaves and all the diced green chillies.
  3. Add shredded coconut and arhar daal.
  4. Add salt to taste and a teaspoonful of turmeric powder.
  5. Fry until the coconut and daal are cooked.
  6. Allow to cool.
  7. Meanwhile, fry the bhindi with one teaspoonful of oil in a separate pan.
  8. When coconut mixture is cool, grind in grinder to form a smooth paste.
  9. In a large deep pot, blend the yogurt and the coconut/daal paste together. Add water if required. The consistency should be liquid, but not too runny.
  10. Add 1 teaspoon turmeric, salt, and red chilli powder to taste. Add the fried bhindi. Add remaining fresh curry leaves.
  11. Heat until it comes to a boil and add 1 teaspoonful of asafoetida.
  12. Immediately take it off the heat, and serve piping hot over rice. For extra taste, add a little bit of ghee on the rice.
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4 Responses to “Morkozambhu”

  1. manaswini says:

    hey pls let me know what is this called in Kannada

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  2. Anu says:

    Manas, morkozambhu translates to majjige huli in Kannada. But this recipe is slightly different from the way we make it. This is a new take on a familiar recipe :)

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  3. PeeDee says:

    Hey Manaswini – I don’t really know what it is called in Kannada. I barely even know how to pronounce it in Tamil! :)

    Anu is correct too, this is a Gujarati twist on a Tamil recipe.

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  4. Anu says:

    Prarths, it is majjige huli. Buttermilk sambar – translated into English :)

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