Morkolambu with Vendakai Fry
Morkolambu:
A traditional recipe from Tamil Nadu - an essential part of lunch - is a very mild curry of coconut + yogurt + spices. It goes with plain/flavored softly cooked rice.
Ingrdients: Serves 3
1 medium sized chayote - peeled and cut into 1 inch cubes (White pumpkin can also be used)
200 gms - yogurt/well beaten curd
100 gms - freshly grated coconut
10 - shallots sliced longitudinally
3 - long green chillies - slit
2 - dried red chillies
1 inch ginger
1 tsp - coriander seeds - this wonderful flavour gives uniqueness to this dish !!!
1 tsp - cumin seeds
1 tsp - Mustard seeds+Urad dhal
1 tbsp - Tur dhal/Channa Dhal
1/2 tsp - Turmeric powder
Salt to taste
Vegetable Oil
Curry leaves/Cilantro/Coriander leaves - To garnish
Preparation:
Boil the cut Chayote for 10 mins in medium flame with 200 ml water with salt and a pinch of turmeric with a tsp of oil. Dont drain the remaining water.
Heat oil in kadai. Add coriander & cumin seeds. Add dhal. Add 2 green chillies, ginger,cocunut. Roast until it becomes tender. Grind to a paste using water.
Now heat kadhai in medium flame. Add oil and saute Mustard & Urad dhal. Add rest of chillies and onion. Add few curry leaves. Fry till tender.
Add salt, rest of turmeric powder & Chayote with water. Cook until Chayote is done- it should not get mashed.
Add the Ground paste. Add water to get a watery-gravy consistency and cook for 2 min in med flame. Allow to cool down to room temp. Add Curry and Coriander leaves along with yogurt. Mix them well and serve with hot rice.
Vendakai Fry:
A very tasty Side dish to go with any mild gravy preparation. 1 tbsp of Tamarind juice can be added with the spices while cooking to get a tangy taste !!!
Ingredients: Serves 2-3
250 gms - Chopped Lady's fingers
1 tsp - Chilli Powder
1/4 tsp - Coriander Powder
1 tsp - Mustard seeds+Urad dhal
Salt
Oil - 4-5 tbsp
Curry Leaves
Preparation:
Heat oil in a kadai. Saute Mustard seeds+Urad dhal & Curry leaves. Add Chopped Lady's fingers and cook until the stickiness is gone. Add salt , Chilli Powder & Coriander Powder. Fry until Lady's fingers turn tender. This goes well with Morkolambu Curry and rice.
And here goes my lunch box :)
A traditional recipe from Tamil Nadu - an essential part of lunch - is a very mild curry of coconut + yogurt + spices. It goes with plain/flavored softly cooked rice.
Ingrdients: Serves 3
1 medium sized chayote - peeled and cut into 1 inch cubes (White pumpkin can also be used)
200 gms - yogurt/well beaten curd
100 gms - freshly grated coconut
10 - shallots sliced longitudinally
3 - long green chillies - slit
2 - dried red chillies
1 inch ginger
1 tsp - coriander seeds - this wonderful flavour gives uniqueness to this dish !!!
1 tsp - cumin seeds
1 tsp - Mustard seeds+Urad dhal
1 tbsp - Tur dhal/Channa Dhal
1/2 tsp - Turmeric powder
Salt to taste
Vegetable Oil
Curry leaves/Cilantro/Coriander leaves - To garnish
Preparation:
Boil the cut Chayote for 10 mins in medium flame with 200 ml water with salt and a pinch of turmeric with a tsp of oil. Dont drain the remaining water.
Heat oil in kadai. Add coriander & cumin seeds. Add dhal. Add 2 green chillies, ginger,cocunut. Roast until it becomes tender. Grind to a paste using water.
Now heat kadhai in medium flame. Add oil and saute Mustard & Urad dhal. Add rest of chillies and onion. Add few curry leaves. Fry till tender.
Add salt, rest of turmeric powder & Chayote with water. Cook until Chayote is done- it should not get mashed.
Add the Ground paste. Add water to get a watery-gravy consistency and cook for 2 min in med flame. Allow to cool down to room temp. Add Curry and Coriander leaves along with yogurt. Mix them well and serve with hot rice.
A very tasty Side dish to go with any mild gravy preparation. 1 tbsp of Tamarind juice can be added with the spices while cooking to get a tangy taste !!!
Ingredients: Serves 2-3
250 gms - Chopped Lady's fingers
1 tsp - Chilli Powder
1/4 tsp - Coriander Powder
1 tsp - Mustard seeds+Urad dhal
Salt
Oil - 4-5 tbsp
Curry Leaves
Preparation:
Heat oil in a kadai. Saute Mustard seeds+Urad dhal & Curry leaves. Add Chopped Lady's fingers and cook until the stickiness is gone. Add salt , Chilli Powder & Coriander Powder. Fry until Lady's fingers turn tender. This goes well with Morkolambu Curry and rice.
And here goes my lunch box :)
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