admin Morkolambu is an easy and simple side dish for rice without much ingredients . This is like an instant curry for rice even with appalam or rice papadam. And also this recipe can garnish extra your full meal in both vegetarian and Non-vegetarian. Apart from that is not only a simple recipe,but also a healthy one. Even an ulcer patient can include it in their diet without any hesitation. Here we are moving to the magical recipe.
Course : Curry / Side dish
Cuisine : South Indian (Kongunaadu)
Recipe from : Author
Serves : 4-5 Servings
Preparation time : 5 mins
Cooking time : 5 mins
Total time : 10 mins
Ingredients :
For Grinding :
* Thick Curd – 1 cup
* Shallots – 10-15 nos
* Dry red chilly – 1 no(as per your spice level)
* Curry leaves – 1 string
* Garlic – 1 clove
* Ginger – a small piece
* Thoor dal – 1tblsp
* Coriander seeds – 1 tblsp
* Cumin seeds – 1 tsp
* Black Pepper – 7-10 nos
* Turmeric powder – 1/4 tsp
For Seasoning :
* Coconut oil – 2 tblsp
* Mustard seeds – 1 tsp
* Curry leaves – 1 string
* Asafoetida / Hing – 1/2 tsp
* Turmeric powder – 1/2 tsp
* Salt as required
* Water – 3/4 cup
*Coriander leaves / Cilantro to garnish.
Preparation Instructions :
1. Grind all the ingredients except curd into a coarse paste.
2. Then add the curd and blend it to a fine liquid mixture.
3. Heat oil in a pan and add mustard seeds, curry leaves, asafoetida and let it splutter.
4. Add the grinded mixture along with water to the pan in a medium low flame.
5. Add Salt, turmeric powder and let it heat in a low flame to avoid curdling.
6. Stir frequently.
7. Sprinkle the cilantro when the mixture got heat after few minutes in the low flame.
8. Turn off the stove and recipe is ready to serve.
Steps In Pictures :
1. Grind all the ingredients except
curd into a coarse paste.
2. Then add the curd.
3. Blend it to a fine liquid mixture.
4. Heat oil in a pan and add mustard seeds,
curry leaves, asafoetida and
let it splutter.
5. Add the grinded mixture along
with water to the pan in a
medium low flame.
6. Add Salt, turmeric powder and
let it heat in a low flame to
avoid curdling. Also stir
frequently.
7. Sprinkle the cilantro when the
mixture got heat after few minutes
in the low flame.
8. Turn off the stove and
recipe is ready to serve.
Note of the dish :
1. Do not add much water if the curd is not the thick one, it will spoil the consistency and taste.
2. The flame should be in low to avoid the curdling of curry.
3. Onions can be used instead of shallots, will get little taste difference.
4. This recipe can be served with rice along any side dish. I served it with pallipalayam chicken.
