Gooseberry Yogurt Gravy / Nellikai Morkuzhambu / Amla Kadi

Gooseberry Yogurt gravy / Nellikai Morkuzhambu / Amla Kadi

Slightly sour curd :  2 cups  ( churned )

Green chilly : 3

Ginger : ½ inch

Cumin Seeds : ½  tsp

Bengal gram : 1 tsp

Turmeric powder : 2 pinches

Salt to taste

Curry leaves : few

Gooseberry :  2

Fenugreek powder : 2 pinches

Coconut Oil : 1 tsp

Mustard : ½ tsp

Red chilly : 1

Hing powder : 2 pinches

Rice flour : 1 tsp

Coconut :  4 tsp ( grated )

          Soak Bengal gram for 15 mts.

Cook Gooseberry separately till it becomes soft.  You can cook along with rice in cooker.   Mash gooseberry .

Grind soaked Bengal gram , coconut , cumin seeds, ginger and green chilly to a nice paste .  Add rice flour , salt , turmeric powder , fenugreek powder, mashed gooseberry, curry leaves and ½ cup of water . 

Boil the coconut mixture for 2 mts .

Mix churned curd and keep the flame to low and cook for a minute stirring frequently to avoid curdling .

Switch off .

Temper in coconut oil with mustard seeds .  When it starts popping , add red chilly and few curry leaves .  When the mustard seeds completely stops popping,  add the tempering in Morkuzhambu /  Yogurt gravy .

Serve with Rice and Thogayal or Podi .

Also goes well with Tiffin / Mixed Rice varieties like Lemon rice, Coconut rice, Tamarind rice , Til rice etc.

 Variation :

·       Instead of using fenugreek powder , you can add fenugreek seeds while tempering. 

 If you don't have Sour curd,  add few drops of lemon juice at the end., to get that tangy taste. 

·       Omit adding veggies and add a tsp of Omam /  Ajwain / Carom seeds while tempering .

·       Other veggies you can use in Morkuzhambu are :

 Boiled veggies :  Ash gourd , Drumstick , Taro   .

Raw Veggies : Cucumber

Stir fried Veggies : Ladies finger , Brinjal ,

Deep fried vathal : Manithakkali ,  Sundaikai  .  

Steamed :  Paruppu Urundai / Lentil balls .

·       You can also prepare Pachamorkuzhambu /  Unboiled Morkuzhambu.