Thursday, September 4, 2014


You all may be wondering that I am off and on often. Please bare with me. Struggling to be in a schedule. I always love kerala festivals, may be Onam has inspired me to post some recipes :) This is a kind of morkuzhambu that we do in Tamilnadu. The vegetables and the ground paste are different as well as the taste. Try this for Onam sadya...

  • Plantain - 1
  • Yam - 1/2 cup
  • Thick sour buttermilk - 2 cup
  • Turmeric powder - 1/4 tsp

To grind:
  • Grated coconut - 1/2 cup
  • Green chilly - 2
  • Cumin seeds - 1/2 tsp

For tempering:

  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek powder* - 1/4 tsp
  • Curry leaves - 5
  • Dry red chilly - 2


Peel the skin of plantain and yam and chop into cubes. Boil the vegetables with turmeric and salt in 3 cups of water. After the veggies are soft, drain through a strainer. Keep aside.
Grind the coconut, cumin seeds and green chilly with a or 2 tbsp water to a fine paste. Heat a wok and add the vegetables.
Combine the ground paste and mix well . Fry for few minutes without burning. Add the buttermilk.
Heat for few minutes in a low flame. Switch it off.Heat a small frying pan, add all the items given under 'for tempering' in order. Make sure not to burn the fenugreek seed powder. Transfer to kalan and close with lid.
Serve with rice as a side dish or as you desire.

  • For fenugreek powder dry roast till golden brown and grind to a fine powder.


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