MORKULAMBU/MAJJIGAPULUSU

Morkulambu as called in Tamilnadu or the majjigapulusu as called  in Andhra Pradesh is a South Indian version of kadhi. The leftover sour buttermilk is delicately cooked with vegetables and masala to get the great taste to the dish. Here I give a typical Andhra style of this recipe.
INGREDIENTS

• Butter milk               3 cups
• Turmeric                   a pinch
• Salt                           to taste
• Vegetables               1 cup[okra, bottle guard, pumpkin, chow chow]
• Cilantro                     3 sprigs

        For the masala paste

• Coriander seeds          1 +1/2 Tsp
• Chana dal                     1 Tsp
• Rice                             1/2 Tsp
• ginger                          1/2 inch piece
• green chilies                2 small
• coconut                       2 Tsp grated

       For the tadka 

• Oil                                1 Tsp
• Jeera                            1/2 tsp
• Mustard                        1/2 tsp
• Fenugreek seeds           1/4 tsp
• Hing                               a pinch
• Curry leaves                   4-5

 PROCEDURE 
Soak the ingredients for the masala paste for an hour. Grind them to a smooth paste. Cube the vegetables and boil them  in water along with salt till they are 3/4th cooked. Remove them and set aside. Now take the buttermilk in a thick bottomed pot and add the salt, turmeric, masala paste, cooked vegetables. Mix well and now set this on fire. The consistency of the buttermilk should be medium ( neither too thin nor too thick) as the dish thickens once cooked. Cook the mixture on a high flame. Once the mixture comes to a boil lower the flame, cook for another 2-3 minutes and switch off the flame. Now finally for the tadka heat oil in a pan, add the tadka ingredients and when they splutter add this to the majjigapulusu. Finally add the chopped coriander and serve this with rice and plain dal.
 TIPS   

• Some times the buttermilk may tend to split once it is set on fire. If you feel that the buttermilk is going to curdle add a Tsp of besan  to the buttermilk.
• Slow cooking can also curdle the buttermilk, so cook on a high flame and then reduce the flame.
• Stir continuously till you get the first boil.
• Avoid using tomatoes as they change the color of the dish.
• I haven't  tried the onions, but you can give a try if you like.
• Don't try to cook the veggies in the buttermilk. Pre cook the veggies and then add them to buttermilk. 
• Gummadikaya vadiyalu goes well with this dish.