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)
Erupuli or Kaalan
Ingredients :
Ripe Plantains – 6 palam
Yam – 10 palam
Turmeric Powder – veesam 1/16 ru.a
Sour Curd – veesam 1/16 padi
Salt – 6 palam
Turmeric Powder – 10 palam
Pepper – ½ palam
Red Chilli – ½ palam
Sour Curd – 6 padi
Curry Leaves – 1 palam
Coconut – 2
Cumin Seed – ¼ palam
Coconut Oil – 2 palam
Mustard – 1 palam
Fenugreek – ¼ palam
Method :
1. Remove the front part, bottom part and outer skin of the ripe banana and cut into strips of 1 inch thickness. In the same way remove the outer skin of the yam and cut into 4 pieces.
2. Mix turmeric powder and sour curd together and add it to the plantain and yam. Gently mix it with curd mixture for sometime. Then remove them and wash them using water.
3. Then soak them in water. Let the vegetables be half soaked in water.
4. Next grind pepper and red chilli using water. Now add salt, turmeric powder and the grounded paste to the soaked vegetables.
5. Cook the vegetables nicely.
6. Now add the curd and curry leaves to the above boiling vegetable. When the curd reduces to 5 padi grate the coconut and grind it into smooth paste along with cumin seed.
7. Add this paste to the dish and mix it and remove from the fire.
8. Temper using coconut oil, mustard and fenugreek seed, follow recipe
no. 22.
9. This dish can be prepared using elephant yam, pumpkin and potato.
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