Scope
Mor is the Tamil/Malayalam word for yoghurt or curds. Curd is a dairy product obtained by coagulating milk in a process called curdling. This is an accessory preparation very similar to dal, pachadi (side dish), tamarind kuzhambu (gravy), dal kuzhambu (gravy) etc. that goes well with rice.
Curd is an integral part of Indian cuisine. A South Indian meal is always finished with a flourish with a dollop of curd rice. However, curd is also used in South Indian, particularly Tamil Nadu/Kerala cuisine to make a variety of gravies (Kozhambu). Curd is a must in Indian cuisine for its digestive as well as cooling effect at the end of a spicy Indian meal. Given below a list of side dish recipes, starting from the simple morkozhmbu, that is an accompaniment to rice dishes.
Fundamental Concepts and Principles
Curd – 1 padi
Water – ¼ padi
Salt – ¾ palam
Rice Powder – ¼ palam
Turmeric Powder – ? ru.a
Red Chilli – ½ palam
Bengal Gram – 1½ palam
Grated Coconut – 1½ palam
Green Chilly – ¾ palam
Coriander Leaves – ½ palam
Cumin Seed – ¼ palam
Curry Leaves – ¼ palam
Ghee – ½ palam
Red Chilly – ¼ palam
Mustard Seed – ¼ palam
Method :
1. Thick and sour curd is taken in a lead coated vessel that can hold 2 ½ padi of water.
2. Pour ¼ padi of water into the vessel containing curd and blend nicely till it becomes buttermilk. Add salt,rice flour and turmeric powder one by one into the vessel containing curd and mix it.
3. Soak bengal gram in water till it becomes soft and grind it nicely like butter consistency along with red chilly and grated coconut. Sprinkle little water and grind nicely.
4. Add this paste into the vessel containing curd and place it on fire. Cut green chillies and coriander leaves into small pieces and add it to the morkuzhambu and mix well.
5. Heat it till it is about to boil. Place cumin seeds between the palms and using the thumb squeeze it and add to the morkuzhambu and mix.
6. Saute a bunch of curry leaves and add it to the morkuzhambu. Do not allow it to boil too much and remove it from the fire.
7. Temper using ghee,red chilly and mustard seeds by following the instructions in recipe no. 22nd (seasoning recipe).
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