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As far as comfort foods are to be introspected upon in Indian cooking, kadhi-chawal reigns supreme as a close second to dal-chawal. Similarly, as delicious as a meal of tempered curd rice can be, the morkuzhambu provides a sense of comfort that echoes these very flavours. Although both curries are tempered, have a plethora of tangy-savoury-sweet flavours and are enjoyed with rice, the kadhi possesses different characteristics when compared to the morkuzhambu.
Kadhi
One of the most popular accompaniments that is native to Punjabi and Gujarati cuisines, the kadhi is a buttermilk-based curry that uses chickpea flour as its key thickening agent. Unlike the morkuzhambu which is tempered with mustard seeds and curry leaves, the flavour of the kadhi is enhanced using a tempering of cumin seeds and asafoetida. The classic yoghurt preparation, that is made in sweet and savoury ways, is usually eaten plain or with deep-fried pakodas dunked into the gravy. Paired alongside steamed rice or khichdi, the kadhi has a prominent tanginess unlike its South Indian variant, where flavours from other ingredients are also notable. The kadhi derives its richness from the use of chickpea flour, which gives the preparation a silken texture, which is different from the slightly coarse morkuzhambu.
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Morkuzhambu
The South Indian morkuzhambu is a preparation that is made using fresh yoghurt, unlike the kadhi where a pronounced sourness from the base ingredient is important in developing flavour. Contrary to the kadhi, the morkuzhambu uses a mixture of ground coconut and green chillies to thicken in consistency, as well as having a nutty flavour from the minimal spices used to temper the side dish. While the kadhi-pakoda is said to be a timeless comfort classic, the mozkuzhambu is relatively versatile; in that, it uses fresh vegetables like okra and white pumpkin for texture and added nutritional value. Easily adaptable using a number of different vegetables or vatthal – sun-dried vegetables, the morkuzhambu is has a mellow tang and lightness to it. While the kadhi-chawal is a complete meal in itself, the morkuzhambu serves as one of the many accompaniments in a traditional meal – which also consists of poriyal (a dry vegetable stir fry) and other elements.
