APPLE MOR-KUZHAMBU

This is the recipe comes from my cousin's mother-in-law.  Generally this yogurt based mor-kuzhambu is prepared with the vegetables like white pumpkin, ladies finger, brinjals and sometimes even with pappads (appalam). If you don't have any vegetables in your house and you want to make it to a special dish, you can choose this dish for sure. The base of the kuzhambu is same, you can do this recipe with any kind of vegetables mentioned above. You can even avoid vegetables and make this gravy thinner and serve it as mor-rasam.

Ingredients:

1. Apple - 1
2. Yougurt - 1/2 cup
3. Salt - as required

To Grind:

1. Freshly grated Coconut - 1/4 cup
2. Fried gram (chutney dhal / pottu kadalai) - 1 tbs
3. Jeera - 1 tsp
4. Green chillies - 2
5. Red chillies - 2
6. Asfotedia powder - 1 tsp
7. Turmeric powder - 1 tsp

Seasoning:

1. Mustard seeds - 1 tsp
2. Jeera - 1 tsp
3. Curry leaves - 1 twig

Method:

1. Add grated coconut, fried gram, jeera, green chillies, red chillies, turmeric powder, asfotedia powder to a blender and grind to a fine paste with required amount of water. Keep this paste seperately.

2. Remove the skin and the seeds from the apple and chop it into medium size cubes.

3. Heat oil in a pan, add the chopped apple pieces and fry until it gets soft. Apples with little bit sour will be very suitable for this dish.

4. Once the apple gets cooked, add the grind paste and enough amount of water and allow to boil until the raw smell goes.

5. Add the yougurt to the boiling coconut mixture and switch off the stove immediately. Make sure whether the yougurt is whisked nicely without any lumps.

6. Its necessary to switch off the stove immediately as it has the chance to release water from the yogurt while adding to the hot mixture.

7. Transfer the finished mor-kuzhambu to a serving bowl. Heat oil in a pan, add mustard seeds, jeera and curry leaves. Once they got popped, trasfer to the mor-kuzhambu.

8. Serve this tangy, spicy gravy with white rice.