Maambazham Morkuzhambu

Ingredients

Main	Spices	Tadka	Generic
1/2 lb Squash	1 tsp Methi Seeds	1 tsp Mustard Seeds	Cooking Oil
1/2 cup Grated Coconut	6-8 Whole dry Red Chillies	1 pinch Hing	Coconut Oil
Yoghurt/Buttermilk	1 tbsp Chana Dal	Curry Leaves	Salt
1 tbsp Sour Cream	1 pinch Turmeric	Dhania Leaves
1 cup Mango Pulp

Method
In a skillet, roast the Chana Dal, Methi seeds, Dry Red Chillies in 1-2 tsp oil until medium dark.
Grind this along with the coconut and 1 cup water into a fine smooth paste.
Chop the squash into 1 inch cubes.
In a pot, add 1 tsp of oil and saute the squash for 3-5 minutes.
Add a cup of water and turmeric and cook until the squash is tender.
Add the coconut paste and boil for a couple minutes.
In a bowl, blend the 2 cups yoghurt and sour cream with 1 cup water to a smooth consistency.
If using buttermilk, use 3 cups and do not add water.
Add this yoghurt mix to the simmering coconut paste and cook for just a couple of minutes on a low flame.
This need to be stirred continously so the yoghurt doesn’t separate.
Switch the stove off as soon as small bubbles start to form. Do not boil. Add salt.
In a smaller vessel, heat the mango pulp until it boils for a couple minutes and add this pulp to the yoghurt.
In a skillet, add 3 tsp of coconut oil and let the mustard seeds splutter.
Add curry leaves and Hing.
Add this tadka to the morkuzhambu and season with finely chopped Dhania and serve.

Mor Koozhu

Ingredients

Main	Spices	Generic
1/4 cup Sour Cream	6-8 Mor Milagai	Til Oil
3 cups Buttermilk	1 tsp Mustard Seeds	Salt
1 cup Rice Flour	4-6 Curry Leaves
	1 tsp Hing

Method
In a bowl, whisk togeher the rice flour, buttermilk, sour cream and some salt into a lump free flowing consistency.
In a non-stick wok, Heat 3-4 tbsp Til Oil and fry the Mormilagai until dark, remove and set aside.
Splutter the mustard seeds, curry leaves and hing in the same oil.
Pour the batter cautiously into the wok. (This will cause a sizzle)
Keep stirring on medium flame for about 5-8 minutes until the batter starts to thicken.
Once it does, add another 1-2 tbsp of Til Oil, mix well and cook covered for about 5-8 minutes stirring occasionally to break the lumps.
By this time, the batter should have attained "koozhu" consistency and start to leave the sides.
Mix in the mor milagai, and leave it open on medium flame for another couple minutes to roast a little on the bottom.
Serve hot with any pickle/Thokku.

Goli Bajji

Ingredients

Main	Spices	Generic
2 cups Maida	3-4 Green Chillies	Oil
1 tbsp Sour Cream	3-4 Curry Leaves	Salt
1/4 cup Buttermilk	1 pinch Hing

Method
Mix the maida with the sour cream, buttermilk and a cup of water to make a viscous paste without any lumps.
In a mortar, crush the curry leaves, green chillies, hing, and salt.
Add this spice mix to the maida paste and blend well.
Heat oil for frying.
Drop small balls of the dough(about 1 tbsp per bajji) into the oil and fry until golden brown.
Drain on a paper towel and serve with any chutney.

Mendiya Morkuzhambu

Ingredients

Main	Spices/Tadka	Generic
1/2 lb Okra	1 tsp Methi seeds	Cooking Oil
1 small Tomato	4-6 Dry red Chillies	Coconut Oil
1/2 cup Grated Coconut	1 tbsp Chana Dal	Salt
2 cups Yoghurt (OR)	1 pinch Turmeric
3 cups Buttermilk	1 tsp Mustard Seeds
1 tbsp Sour Cream	1 pinch Hing
	4-6 Curry Leaves
	Fresh Dhania

Method
In a skillet, roast the Chana Dal, Methi seeds, Dry Red Chillies in 1-2 tsp oil until medium dark.
Grind this along with the coconut and 1 cup water into a fine smooth paste.
Chop the tomato into 1 inch pieces.
In a pot, add 1 tsp of oil and saute the tomato for a couple of minutes.
Blend the smooth coconut paste along with 1/2 a cup of water and add to the pot.
Add turmeric.
Once it boils, set on a simmer.
In a bowl, blend the yoghurt and sour cream with 1 cup water to a smooth consistency.
If using buttermilk, do not add water.
Add this yoghurt mix to the simmering coconut paste and cook for just a couple of minutes on a low flame.
This need to be stirred continously so the yoghurt doesn’t separate.
Switch the stove off as soon as small bubbles start to form. Do not boil. Add salt.
Chop the okra into 1-inch pieces.
In a skillet, add 3 tsp of coconut oil and let the mustard seeds splutter.
Add curry leaves and Hing.
Add the okra and saute until well cooked and almost crisp.
Add this okra along with its seasoning to the yogurt.
Season with finely chopped Dhania and serve.
Notes:
This Morkuzhambu can be made with different kinds of winter vegetables like Squash, White Pumpkin, etc

Bagala Bhath

Ingredients

Main	Spices/Tadka	Generic
3 cups Cooked Rice	1 tsp Mustard Seeds	Oil
2 cups Low-Fat Yoghurt	1 tsp Urad Dal	Salt
1/2 cup 2% Milk	1 pinch Hing
1/2 cup Sour Cream	3-4 Curry Leaves
	1-2 Green Chillies
	2-3 Mor Milagai

Method
Mix the rice, milk, yoghurt and sour cream with a spoon or by hand until well blended and creamy.
In a skillet, add 1 or 2 tsp oil and let the mustard seeds splutter.
Add the urad dal and roast until golden.
Add the hing and curry leaves.
Spicing it up with roasted green chillies or mor molagai is optional.
Add this seasoning and some salt to the creamy rice and mix well.
Season with fresh dhania leaves and grated carrot and serve.
Adding some finely chopped cold cucumber to the curd rice tastes great too.