Curd (Mor) Gravies

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.

Morkuzhambukal (Yogurt Coconut Gravy)

Simple Mor Kuzhambu (Raw)

Ingredients :

Curd – ½ padi

Salt – ½ palam

Turmeric Powder – veesam 1/16 ru.a

Grated Coconut – ¾ palam

Mustard – ¼ palam

Green Chillies – ¾ palam

Ghee – ½ palam

Red Chilli – ⅛ palam

Black Gram – ¼ palam

Mustard – ¼ palam

Curry Leaves – ¼ r.e

Method :

1. Take curd in a lead coated vessel and mix ¼ padi of water and blend it with spoon.

2. Add salt and turmeric powder one by one into the vessel containing curd and mix it.

3. Grind grated coconut, mustard seed and green chilly using little water into butter like consistency and mix it with the curd.

4. Temper using ghee, black gram, red chilly and mustard seeds by following the instructions in recipe no. 22 (seasoning recipe).

5. Fry few curry leaves and mix it to the curd along with tempering.