Scope

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.

Ingredient and Process of Cooking

Ingredients :

Curd – ½ padi

Powdered Salt – palam

Fried Chilli Powder – palam

Turmeric Powder – veesam 1/16 ru.a

Fried Fenugreek Powder – veesam 1/16 palam

Bengal Gram Flour – ½ palam

Green Chilly – ½ palam

Coriander Leaves – palam

Ghee – ½ palam

Red Chilly – palam

Mustard – palam

Method :

1. Take curd in a lead coated vessel and mix water and blend it with a spoon.

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.

3. Cut green chilli and coriander leaves into small pieces and mix it with the curd.

4. Temper using ghee,red chilly and mustard seeds by following the instructions recipe no. 22 (seasoning recipe) and mix it with curd.

References

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