INGREDIENTS:
Curd - 2 cups
Water - 1 cup
Turmeric powder- 1/4 tsp
Asafoetida - a pinch
Salt - as needed
To grind:
Grated coconut - 1 cup
Cumin seeds - 1 tsp
Green chillies - 3
Garlic - 2 cloves
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 2 broke into pieces
Curry leaves - few
HOW TO MAKE:
In a bowl add curd, water, needed salt and asafoetida. Mix well with whisk and keep aside.
Make a fine paste of the ingredients which are under "to grind" column.
Mix the paste in the curd mixture and keep aside.
Cut zucchini into pieces, do not need to peel the skin and keep aside.
Heat oil in a kadai splutter mustard seeds add red chillies and curry leaves. Add the zucchinis and just saute them for a minute. Do not need to fry.
Add the mixture in the kadai and wait until it form the bubbles. Do not need to boil well. Transfer into the bowl and serve with hot rice and vegetables.
Zucchini Morkuzhambu ready...
TIPS:
You can use coconut oil for tempering instead of cooking oil.
You can use any other vegetables like ladies finger, Pumpkin, cucumber.
Zucchini and cucumbers are need not to be over cooked. Just a saute for a min is more than enough.
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