{"id":3349,"date":"2020-04-25T18:45:04","date_gmt":"2020-04-25T13:15:04","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3349"},"modified":"2020-04-25T18:45:04","modified_gmt":"2020-04-25T13:15:04","slug":"bengal-gram-flour-raw-morkuzhambu","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3349","title":{"rendered":"Bengal Gram Flour Raw Morkuzhambu"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"><strong>Curd (Mor) Gravies<\/strong><\/p>\n\n\n<p>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<p>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<p class=\"has-medium-font-size\"><strong>Morkuzhambukal (Yogurt Coconut Gravy)<\/strong><\/p>\n\n\n<!--WPRM Recipe 3351-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Bengal Gram Flour Raw Morkuzhambu<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/globalpress-new.hinduismnow.org\/wp-content\/uploads\/sites\/11\/2020\/04\/besan-2-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<p>Ingredients :<\/p>\n<p>Curd &#8211; \u00bd padi<\/p>\n<p>Powdered Salt &#8211; \u215c palam<\/p>\n<p>Fried Chilli Powder &#8211; \u215b palam<\/p>\n<p>Turmeric Powder &#8211; veesam 1\/16 ru.a<\/p>\n<p>Fried Fenugreek Powder &#8211; veesam 1\/16 palam<\/p>\n<p>Bengal Gram Flour &#8211; \u00bd palam<\/p>\n<p>Green Chilly &#8211; \u00bd palam<\/p>\n<p>Coriander Leaves &#8211; \u215b palam<\/p>\n<p>Ghee &#8211; \u00bd palam<\/p>\n<p>Red Chilly &#8211; \u215b palam<\/p>\n<p>Mustard &#8211; \u215b palam<\/p>\n<p>Method :<\/p>\n<p>1. Take curd in a lead coated vessel and mix water and blend it with a spoon.<\/p>\n<p>2. Add salt, roasted red chilly powder and roasted methi seed powder, turmeric powder and bengal gram flour one by one into the vessel containing curd and mix it.<\/p>\n<p>3. Cut green chilli and coriander leaves into small pieces and mix it with the curd.<\/p>\n<p>4. Temper using ghee,red chilly and mustard seeds by following the instructions recipe no. 22 (seasoning recipe) and mix it with curd.<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":48,"featured_media":3350,"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\/3349"}],"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=3349"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3350"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}