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)

Mustard Coconut Morkuzhambu

Ingredients :

Curd – 1 padi

Powdered Salt – ¾ palam

Turmeric Powder – ⅛ palam

Grated Coconut – 1½ palam

Mustard – ¼ palam

Chilly – ¼ palam

Soaked Bengal Gram – 1 palam

Green Chilli – ½ palam

Coriander Leaves – ⅛ palam

Turmeric Powder – ⅛ palam

Ghee – ½ palam

Chilli – ⅛ palam

Mustard – ⅛ palam

Curry Leaves – ¼ palam

Method :

1. Take the curd in a lead coated vessel, mix it with water and blend it nicely.

2. Add powdered salt, turmeric powder to the curd mixture.

3. Grind grated coconut, mustard, chilli and soaked bengal gram and mix it with the curd.

4. Take the green chilli and coriander leaves and cut into pieces and gently pound it and add this into the spicy curd.

5. Temper using ghee,mustard,red chilli and fry a few curry leaves and mix them with the curd.