• 5 cups of buttermilk
  • 4-5 green chillies, slit
  • 1 1/2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric powder
  • 2-3 tablespoons coconut, shredded
  • Salt to taste
  • 1 tsp mustard seeds
  • 1 sprig of curry leaves
  • Oil for seasoning
  • Water for diluting the buttermilk if needed


  • Add 1/2 tsp of turmeric to the buttermilk and mix well.
  • Add water if the buttermilk is too thick.
  • Add salt and heat on a low flame till the buttermilk reaches room temperature.
  • Take it from the fire and set aside.
  • Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander and green chillies.
  • Blend to a smooth paste.
  • Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately
  • 4-5 minutes.
  • Season it with mustard seeds and curry leaves.
  • Delicious when eaten with hot plain rice.
  • Cannot be re-heated on direct fire.

1 Comment on "Morkhozumbu"

  1. I vote for this. (Y)

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