Everyone have their own style of making morkuzhambu (buttermilk gravy). Here I am trying to present my way of making it. I have combined my mom’s and my friend’s recipe together and came out real good. I have lot of friends who likes this dish so thought of presenting it here.

Ingredients:

• 1 cup - Sour curd 
• 5 nos – sambar onion (small onion chopped finely)
• 1/4 (Quarter) - Tomato
• 1 clove – Garlic(chopped finely)
• 2 nos – Dry red chili
• 1/2 tsp – Mustard seeds
• 1 pinch – Fenugreek seeds (venthayam)
• 1 tsp – kadalai paruppu(channa dhal )
• 1/4 tsp – Turmeric powder
• 1 pinch – Asafoetida
• 5 nos – Curry leaves
• Salt as needed
• 2 tsp – Oil

For grinding:

• 2 tbsp – Coconut grated
• 1 no – Green chili
• 1/4 inch – Ginger
• 1 tsp – Cumin seeds (seeragam)
• 1 tsp – Thuvaram paruppu (soaked in warm water for 15 min)

Preparation method:

1. Grind all the items given for grinding in to smooth paste.
2. Take a bowl, add curd (nicely beaten), ground paste, turmeric powder, salt  and  water as per desired consistency and mix well.Keep it aside.
3. Heat oil in a pan, splutter mustard seeds,Bengal gram(kadalai paruppu),fenugreek seeds, red chili and curry leaves. Add asafoetida and then add small onions along with chopped garlic saute well till it transparent.
4. Add tomato fry for 2 minutes and finally add curd mixture; allow it for one boil not more than that. When bubbles start appearing, switch it off.

Notes:

• You can add any cooked vegetable of your choice  like ladies finger, Sepangkizhangu, yellow pumpkin,drumstick or even uluntha vadai (medhu vadai).