Majjige Huli (Mor Kozhambu, vegetable in curd gravy)

Ingredients

Cucumber - 2
Yogurt - 2 - 3 cups.
water - 2 - 3 cups

For grinding:

Cilantro - 1/2 a bunch
Grated Fresh coconut - 1/2 cup
Green chillies - 2
Red chillies - 1-2
Pepper - 3-4 corns
Jeera (cumin seeds) - 2 tsps
Turmeric - 1/2 tsp
Asafoetida - just a pinch

Preparation:

1. Grind all the raw grinding ingredients above with water into a smooth paste. Keep it aside.







2. Remove the seeds from the cucumber and cut them into medium sized chunks. You may or may not peel the skin.
3. Cook the cucumber.
4. To the cooked cucumber add the ground paste, salt to taste and bring it to boil.








5. Let it cool.
6. Once it is cooled to room temperature, add yogurt. You can add less or more yogurt depending on your spice level.








Mor kolamb is done.

Alternatives: You can use capsicum, okra or ash pumpkin instead of cucumbers. When you use capsicum or okra, fry them in a spoon of oil before cooking. If you cook Okra in water without frying, it becomes very sticky and slimy. Frying capsicum before cooking it will give it a nice smoked flavour.