Morkuzhambu (Buttermilk based curry) is generally prepared at our house whenever there is an excess leftover sour buttermilk. Since those were the days when we don’t have Refrigerator and due to hot weather most of the times buttermilk becomes sour in a day or two. However I use fresh yogurt to make this curry.
Amma serves this with Rice, parupusili as side dish. Have been eating this combo for so many years and I can’t think of a better sidedish for this curry. There are days when I just serve this curry with Rice & Appalam too 🙂 🙂
Morekuzhambu can sometimes be used as a side dish with tiffen items like Sevai(idiyappam),Adai etc. Also the time taken to prepare this dish would be just 20 minutes since there is not much boiling involved. If you are bored of the usual sambar,rasam then this a very good alternative curry.
– In the below given recipe I have used ChowChow/Chayote Squash.
– You can use anyother veggies like carrot, Ladies finger, white pumpkin, Taro Root/Arbi too
– If you are using Arbi, make sure to pressure cook for upto 4 whistles and then add it to the pan after preparing Tadka as mentioned in Step 3.
– Rest for all other veggies you can just boil them in plain water as mentioned in below recipe