Question

What is the role of 'toor dal' paste in Mor Kuzhambu? Learn why this ingredient is added to the yogurt-based curry for thickness and flavor.

Answer 1

Toor dal paste in Mor Kuzhambu acts as a thickening agent, providing body and creaminess to the dish, and also contributes a subtle nutty flavor.

Detailed Explanation:

Mor Kuzhambu is a traditional South Indian dish, a type of yogurt-based curry. The 'mor' refers to buttermilk or yogurt, which forms the base of the dish. Toor dal, also known as split pigeon peas, is ground into a fine paste and added to the buttermilk mixture. This paste serves several crucial functions:

1. Thickening: The toor dal paste is rich in starch and protein. When heated, these components gelatinize, causing the kuzhambu to thicken. This gives the dish a desirable creamy consistency, preventing it from being too watery.

2. Flavor Enhancement: Toor dal has a mild, nutty flavor that complements the sourness of the buttermilk and the other spices used in Mor Kuzhambu. It adds depth and complexity to the overall taste profile.

3. Binding Agent: The paste helps to bind the buttermilk and spices together, preventing them from separating during cooking. This ensures a homogenous and well-integrated dish.

Without the toor dal paste, Mor Kuzhambu would be thin, less flavorful, and lack the characteristic creamy texture.

Pro Tip:

Soak the toor dal for at least 30 minutes before grinding it into a paste. This will make it easier to grind and result in a smoother, creamier kuzhambu.