{"id":3362,"date":"2020-04-25T19:10:25","date_gmt":"2020-04-25T13:40:25","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3362"},"modified":"2020-04-25T19:10:25","modified_gmt":"2020-04-25T13:40:25","slug":"morkuzhambu-with-vegetables","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3362","title":{"rendered":"Morkuzhambu With Vegetables"},"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

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Morkuzhambu With Vegetables<\/h2>\n\t\t

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Vegetables such as pumpkin, snake gourd, lady\u2019s finger, bottle gourd, cucumber and tubers can be used for preparing this type of morkuzhambu.<\/p>\t<\/p>\n\t

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Ingredients :<\/h3>\n

Vegetable or Tuber – 12 palam<\/p>\n

Pure Water – \u00bc padi +\u215b padi<\/p>\n

Tamarind – \u00bd palam<\/p>\n

Salt – \u00be palam<\/p>\n

Roasted Chilli Powder – \u215b palam<\/p>\n

Roasted Fenugreek Powder – veesam 1\/16 palam<\/p>\n

Turmeric Powder – veesam 1\/16 palam<\/p>\n

Green Chilli – \u215c palam<\/p>\n

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

Ginger – \u215b palam<\/p>\n

Curd – \u00bd padi<\/p>\n

Bengal Gram Flour – 1 palam<\/p>\n

Ghee – \u00bd palam<\/p>\n

Mustard Seed – \u215b palam<\/p>\n

Red Chilli – \u215b palam<\/p>\n

Curry Leaves – \u00bc palam<\/p>\n

Method :<\/h3>\n

1. Remove the stem of the vegetables and cut into small pieces.<\/p>\n

2. Take \u00bc padi water in a lead coated vessel that can hold 1 \u00bd padi water and boil it. When it starts to boil add the cut vegetables and cover with a lid.<\/p>\n

3. Take \u215b padi water and tamarind in a lead coated vessel and squeeze the tamarind. Discard the seeds and residue.<\/p>\n

4. Cut the green chilli and coriander leaves into small pieces.<\/p>\n

5. Now add salt, roasted chilli powder, roasted fenugreek powder, turmeric powder, green chilli and coriander leaves to the tamarind mixture and mix it.<\/p>\n

6. Remove the outer skin of the ginger and grind it. Add it to the tamarind water.<\/p>\n

7. Now mix curd with little water and stir it nicely. Add this to the tamarind mixture.<\/p>\n

8. When the vegetable or tuber is 3\/4th cooked add this tamarind mixture to it.<\/p>\n

9. When this mixture reduces to half, mix gram flour with little water and add it to the vegetable. When it boils nicely, temper using ghee, mustard, red chilli and curry leaves as before and serve.<\/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":3363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_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\/3362"}],"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=3362"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3362\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3363"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}