{"id":3375,"date":"2020-04-27T11:12:56","date_gmt":"2020-04-27T05:42:56","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3375"},"modified":"2020-04-27T11:12:56","modified_gmt":"2020-04-27T05:42:56","slug":"morkuzhambu-with-vegetables-tubers-another-variety","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3375","title":{"rendered":"Morkuzhambu With Vegetables\/Tubers- Another Variety"},"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\/Tubers- Another Variety<\/h2>\n\t\t

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Vegetables such as white pumpkin, snake gourd, ladies finger and tubers such as colocasia and potato can be used for making this type of morkuzhambu. If you choose to use colocasia, the same should be processed with tamarind extract as described before.<\/p>\t<\/p>\n\t

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Ingredients :<\/h3>\n

Any Vegetables\/Tubers – 12 palam<\/p>\n

Pure Water – \u00bc padi<\/p>\n

Curd – 1 padi<\/p>\n

Pure Water – \u00bc padi<\/p>\n

Salt – \u00be palam<\/p>\n

Turmeric Powder – \u215b palam<\/p>\n

Rice Powder – \u00bd palam<\/p>\n

Chilli – \u00bd palam<\/p>\n

Bengal Gram – 1\u00bd palam<\/p>\n

Grated Coconut – 1\u00bd palam<\/p>\n

Green Chilli – \u00be palam<\/p>\n

Coriander Leaves – \u00bd palam<\/p>\n

Cumin Seed – \u00bc palam<\/p>\n

Method :<\/h3>\n

1. Remove the stem of the vegetables or tubers used.<\/p>\n

2. Take \u00bc padi water in a vessel that can hold 1 \u00bd padi of water and boil it. Then add the vegetable or tuber into it.<\/p>\n

3. Take thick and sour curd in a lead coated vessel that can hold 2 \u00bd padi water. Add \u00bc padi water into it and beat it.<\/p>\n

4. Add salt and turmeric powder to the well beaten curd. Now add the rice flour and mix it.<\/p>\n

5. Now blend bengal gram, red chilli and grated coconut into a smooth paste using little water. Add this paste to the curd and begin to cook on fire.<\/p>\n

6. Cut the green chilli and coriander leaves into small pieces and squeeze it using palms. Now add this to the curd and mix it. When it comes to a boil, add the vegetable or tuber after it gets cooked completely.<\/p>\n

7. Now allow it to cook for a few minutes. When it is reduced in volume, take some cumin seeds and squeeze them between palms and add it to the dish.<\/p>\n

8. Then temper using ghee, red chilli, mustard and curry leaves as before and mix it with the curd.<\/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":3376,"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\/3375"}],"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=3375"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3375\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3376"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}