{"id":3343,"date":"2020-04-25T18:30:09","date_gmt":"2020-04-25T13:00:09","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3343"},"modified":"2020-04-25T18:30:09","modified_gmt":"2020-04-25T13:00:09","slug":"bengal-gram-flour-morkuzhambu","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3343","title":{"rendered":"Bengal Gram Flour Morkuzhambu"},"content":{"rendered":"\n

Curd (Mor) Gravies<\/strong><\/p>\n\n\n

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.<\/p>\n\n\n

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.<\/p>\n\n\n

Morkuzhambukal (Yogurt Coconut Gravy)<\/strong><\/p>\n\n\n\n

\n\t

Bengal Gram Flour Morkuzhambu<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
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Ingredients :<\/h3>\n

Curd – 1 padi<\/p>\n

Powdered Salt – \u00be palam<\/p>\n

Fried Chilli Powder – \u00bc palam<\/p>\n

Fried Fenugreek Powder – \u215b palam<\/p>\n

Coriander Leaves – \u00bc palam<\/p>\n

Green Chilli – \u00bd palam<\/p>\n

Pure Water – \u00bc padi<\/p>\n

Tamarind – \u00bd palam<\/p>\n

Bengal Gram Flour – \u00bd palam<\/p>\n

Turmeric Powder – \u215b palam<\/p>\n

Ghee – \u00bd palam<\/p>\n

Chilli – \u215b palam<\/p>\n

Mustard – \u215b palam<\/p>\n

Curry Leaves – \u00bc palam<\/p>\n

Method :<\/p>\n

1. Take curd in a lead coated vessel and mix water and blend it with a spoon.<\/p>\n

2. Add salt, roasted red chilly powder and roasted methi seed powder one by one into the vessel containing curd and mix it.<\/p>\n

3. Cut green chilli and coriander leaves into small pieces and place them between the palms and squeeze them nicely and mix it with the curd.<\/p>\n

4. Mix water and tamarind in a lead coated vessel and squeeze it. Discard seed and residue. Add bengal gram flour to the tamarind juice and boil.<\/p>\n

5. Add turmeric powder to the boiling tamarind juice and after it gets boiled nicely add the spice mixed curd and when it is reduced to half temper using ghee, red chilli and mustard seeds by following the instructions in recipe no. 22nd (seasoning recipe) and mix it with curd.<\/p>\n

6. Fry few curry leaves and mix it to the curd along with tempering.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":48,"featured_media":3344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,28,729,743],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3343"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3343"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3343\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3344"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}