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)

Pepper Jeera Raw Morkuzhambu

Ingredients :

Curd – ½ padi

Salt – ½ palam

Cumin Seed – ¼ palam

Pepper – ¼ palam

Coconut – ¼ palam

Curry Leaves – ⅛ palam

Ghee – ½ palam

Rice – ⅛ palam

Cumin Seed – ⅛ palam

Method :

1. Take the curd and ⅛ padi water in a lead coated vessel and mix it nicely. Add salt.

2. Fry cumin seed and pepper in ghee and grind it to a smooth paste along with grated coconut.

3. Add this smooth paste to the curd and mix it. Fry curry leaves in heat and add this also to the curd.

4. Take ghee in a vessel and heat it. Fry the rice and lastly add the cumin seed. Care should be taken not to burn it.

5. When it stops spluttering add this temper to the curd.