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.
Scope
Vegetables such as white pumpkin, snake gourd, ladies finger and tubers such as colocasia and potato can be used for making this type of morkuzhambu. If you choose to use colocasia, the same should be processed with tamarind extract as described before.
Fundamental Concepts and Principles
Any Vegetables/Tubers – 12 palam
Pure Water – ¼ padi
Curd – 1 padi
Pure Water – ¼ padi
Salt – ¾ palam
Turmeric Powder – ? palam
Rice Powder – ½ palam
Chilli – ½ palam
Bengal Gram – 1½ palam
Grated Coconut – 1½ palam
Green Chilli – ¾ palam
Coriander Leaves – ½ palam
Cumin Seed – ¼ palam
Method
1. Remove the stem of the vegetables or tubers used.
2. Take ¼ padi water in a vessel that can hold 1 ½ padi of water and boil it. Then add the vegetable or tuber into it.
3. Take thick and sour curd in a lead coated vessel that can hold 2 ½ padi water. Add ¼ padi water into it and beat it.
4. Add salt and turmeric powder to the well beaten curd. Now add the rice flour and mix it.
5. Now blend bengal gram, red chilli and grated coconut into a smooth paste using little water. Add this paste to the curd and begin to cook on fire.
6. Cut the green chilli and coriander leaves into small pieces and squeeze it using palms. Now add this to the curd and mix it. When it comes to a boil, add the vegetable or tuber after it gets cooked completely.
7. Now allow it to cook for a few minutes. When it is reduced in volume, take some cumin seeds and squeeze them between palms and add it to the dish.
8. Then temper using ghee, red chilli, mustard and curry leaves as before and mix it with the curd.
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