Morkoole (Curd Rice Coorg Style)

I am writing you a piece of my heart today. I say my heart because this comes from my happy place, Coorg! A rush of childhood memories come gushing from a place full of fragrant flowers, wild berries and gorgeous lush rice fields. Home to lush coffee and pepper plantations, dense forests, and a picturesque landscape Coorg or Kodagu has rightly earned the title of Scotland of India. If you are a nature lover, Coorg will certainly fill you full of enthusiasm.

And while Coorg is mostly popular for it’s meaty treats like Pandi Curry or Koli Curry, Coorg cuisine has a little of everything to please one’s palate. Rice is the ultimate comfort food for Coorgi’s and always present on the table. When you want to convert plain rice into something tasty, fulfilling and without too much effort, Curd rice is the recipe to go for.  Curd rice is usually the perfect end to any meal but can be had as a whole dish for a light dinner. Curd is a good source of protein, a good antioxidant and has high contents of calcium. The curd or yogurt is rich in probiotics that promotes the growth of healthy gut bacteria thus relieving constipation and any abdominal pain triggered by it. We Coorgi’s swear by the benefits of this humble dish.

Today I am sharing my Mom’s amazing recipe for Curd Rice or ‘Mor (curd) koole (rice)’ as called in Coorgi /Kodavathak. There is something so satisfying about this simple and humble dish. Dahi Bhaat or Thayir Sadam or Mosaranna in other languages, the Coorg style Curd Rice or ‘Morkoole’ is special since it is tempered with mustard seeds, red chillies, lentils and curry leaves. Do give this one a try!

INGREDIENTS

1 cup overcooked white rice

1 cup plain yoghurt

½ cup milk

½ inch ginger, grated

2 green chillies, finely chopped

1 tsp sugar (optional)

Salt to taste

Coriander leaves, finely chopped

For the tempering:

2 tsp oil

2 red chillis

1 teaspoon chana dal (split chickpeas)

1 teaspoon urad dal (split black gram)

1 stick of curry leaves

½ tsp mustard seeds

½ tsp Asafoetida

METHOD:

1. In a large bowl, mix together all listed ingredients. Add salt and sugar as per taste.
2. Next to prepare the tempering heat oil in a pan.
3. Add the mustard seeds and asafetida to this.
4. When they start crackling, add the dals and sauté until golden on a low heat making sure the lentils do not burn.
5. Now add curry leaves, red chillies and asafoetida.
6. Pour tempering on the rice and mix well.
7. Store the curd rice in the refrigerator until ready to serve.

For other Coorg special dishes:

Thambutt

Kadambuttu

Pandi Curry / Coorg Pork Curry

Akki Roti / Rice Roti

Koli Curry / Coorgi Chicken Curry

Kaad Mange Curry / Coorg Mango Curry

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Joining Fiesta Friday #267 with co-hosts’  Antonia @ Zoale.com and Abbey @ Three Cats and a Girl.

Love & Hugs,

Trupti