SEMBU MORKUZHAMBU

ITEMS REQUIRED:

Buttermilk-1 ½ cups

Sepankizhangu-7

Salt-as required

For making paste:

Coconut-¼ cup

Green chilly-5

Jeera-½ spoon

Toor dal – 1 ½ spoons

Urad dal-1 spoon(fry golden)

For tempering:

Coconut oil-1 spoon

Mustard-little

Methi seeds- very little

Curry leaf-1 strip

 

METHOD:

• Cook sepankizhangu for 5 to 6 whistles, remove skin and keep aside.
• Soak toor dal in water for 10 minutes.
• Fry golden, urad dal in few drops of oil.
• Wetgrind coconut, green chillies, soaked toor dal, fried urad dal and jeera as a fine paste and add to buttermilk.
• Add salt and cooked vegetable to buttermilk mixture.
• Switch on burner and allow contents to bubble (don’t boil).
• Season with mustard, methi seeds and curry leaves in coconut oil.

It is a very good side dish for adai  and sevai.

Goes well with white rice also.

Other vegetables with same procedure above:

White pumpkin

Lady’s finger (this should be fried well in oil and added in vegetable adding step)

Bottle gourd

Chow chow