Morkuzhambu (S Indian Karhi) by Roopa Padmanabhan


  1. Dahi – 2 Cups
  2. Fresh Grated Coconut – 4 Teaspoons
  3. Green Chillies – 3-4
  4. Jeera – 1 Teaspoon
  5. Chana Dal – 1 Tablespoon
  6. Rice – 1 Tablespoon
  7. Haldi Powder – 1 Teaspoon
  8. Mustard and Jeera – 1 Tablespoon
  9. Karipatta – 6-7


Soak chana dal, rice and jeera in water for 30 minutes. Add green chillies and coconut. Grind to a fine paste. Add 1 cup water to dahi and make a lassi. Add the ground masala. Heat it. Do not boil. Temper with mustard and jeera seeds and karipattha. You can add vegetables like white pumpkin (boiled) or bhindi (sauteed) to the kuzhambu.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

Leave a Reply

Your email address will not be published.