Colocasia Morkuzhambu

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.

1. Mix water and tamarind in a lead coated vessel and boil it.

2. Add salt and cut the castor leaves into small pieces and add it to the boiling tamarind mixture.

3. Now add the colocasia and close it with a lid. Let it boil for some time.

4. When the tuber has cooked properly just take the tuber alone and wash it nicely. Remove the skin and cut into small pieces. This process removes the tingling effect of the tuber.

5. Take ? padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.

6. Cut the green chilly and coriander leaves into small pieces.

7. Now add salt, roasted chilly powder, roasted fenugreek powder, turmeric powder, green chilly and coriander leaves to the tamarind mixture and mix it.

8. Remove the outer skin of the ginger and grind it. Add it to the tamarind water.

9. Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.

10.When the vegetable or tuber is 3/4th cooked add this tamarind mixture to it. 

11.When this mixture reduces to half, mix gram flour with little water and add it to the vegetable. When it nicely boils temper using Ghee, mustard, red chilli and curry leaves as before and serve.

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