Chow chow mor kuzhambu is a wonderful gravy to go with rice as a part of a south Indian meal. With freshly ground spices, this is such an appetizing lunch recipe.
I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious!
A spicy Potato curry or protein rich paruppu usili will be perfect combination with this.
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Ingredients
The ingredients we grind for masala is what the kuzhambu really tastes like.
There are various versions, adding ginger, small onion, green chilli or red chilli, some people even add garlic I have heard.
But what I think is really important and makes it flavorful is ginger, coriander seeds and cumin seeds.
Coconut and either toor dal or chana dal is common in mine. But this recipe uses just rice flour for thickening.
Vegetables
For any mor kuzhambu, the vegetables have to be pre cooked. Here are some of the vegetables that can go well:
- White pumpkin
- Chow chow
- Ladies finger
- Brinjal
You can also add paruppu urundai or even ulundu vadai (bonda shape).
I have heard my mom saying we can also add mango.
Recipe card
Chow chow mor kuzhambu
Ingredients
- 1.5 cup Sour curd
- ¼ teaspoon Turmeric powder
- ½ cup Chow chow cubed
- Salt - As needed
- 3 Curry leaves
To grind to a paste
- ¼ cup Coconut
- 2 teaspoon Coriander seeds
- 1 Inch Ginger
- 2 teaspoon Cumin seeds
- 4 Green chili
- ½ teaspoon Rice flour
To Temper
- ½ teaspoon Mustard
- 1 Red chilli
- 1 teaspoon Oil
- 10 Curry leaves
Instructions
- Beat the curd smoothly. If not it will break while heating, so make sure to beat smooth.
- Boil Cubed chow chow with little salt (You can add little turmeric too).
- Grind all the ingredients under the table 'To grind to a paste' with little water.
- Add the ground paste to curd along with turmeric, salt and mix well.
- Heat this in stove only up to the stage when it starts to raise, will be frothy. It should not boil.
- Switch off stove.
- Temper with mustard, chili and curry leaves.
- Do not close immediately (Not tightly at least)
Notes
- More kuzhambu should not be kept covered till it cools down to prevent becoming watery (Split)
- One more reason for curdling is not beating the curd properly, so make sure you beat the curd properly.
- Adding a binding agent like rice flour prevents the kuzhambu from breaking
- (splitting) You can also add soaked rice, soaked chana dal or toor dal while grinding.
- Do not let it boil, switch off the flame when it is about to boil!
METHOD
- Beat the curd smoothly. If not it will break while heating, so make sure to beat smooth.
- Grind all the ingredients under the table 'To grind to a paste' with little water. Add the ground paste to curd along with turmeric,salt and mix well.
- Add boiled vegetable of your choice. (white pumpkin,chow chow/chayote, ladies finger, colacasia/arbi/ sepankizhangu or even urad vadai)
- Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
- Temper with mustard,chili and curry leaves.
- Enjoy with rice!
Asha
Slurp!! Yummy! Thanks Raks:))
Comments are precious to me too, check FH today!:D
RAKS KITCHEN
I did checked Asha!! Great work you have did!! THankyou so much for visiting and leaving your comment:))
Raj Bharath
Reading itself tempts me. Nice.
அப்பாதுரை
planning to make morkozhambu.. just checking your recipe.. thanks
deepsrecipes
Yeah..Got it..this will b my curry for today..feeling lazy to cut veggies...
Can I tell u smthg? There is lot of extra space in between ,why dnt u delete them?
Thanks 4 the recipe
Maggie
I don't think you need the dal because it tasted like arachuvitta kuzhambu when I followed your recipe.
RAKS KITCHEN
Dal is for thickening the kuzhambu, you can omit that and add fried gram dal, if you dont like. But I have never got arachuvitta kuzhambu taste so far, as we roast the ingredients to grind in that kuzhambu.
Karthik Sekhar
very nice
Astrid
Greetings from Mauritius!
I stumbled upon your blog looking for jackfruit curry recipes. We have a jackfruit tree in our garden and some jacks are ready for curry. Here we usually add potatoes to jack curry. This recipe - that goes with the jack curry, is interesting... One question though; how much vegetables go in? I'm planning to use chow chow.. Will the recipe be enough for 6 hungry persons?
RAKS KITCHEN
Hi, This recipe will be for 3-4 persons, increase 1/2 more cup of curd and accordingly everything to make it for 6
Vidhya
Hi, Where are you adding the dhal? In your recipe i couldnt find it. Please let me know.
RAKS KITCHEN
I edited it to remove as it comes out good even without that. If you want then u can soak either 1 tblsp of channa dal or toor dal for an hour and grind it along with the coconut paste.
Mathu Muthu
It was awesome thank you ras
Musings
I have seen that if we curd to the paste and give it a turn in the mixie before pouring, the kozhambu doesnt turn sour even if kept out in the open throughout the day.
I add a little bit of soaked urad dal as it thickens the kozhambu, and of course adds taste.
Md Sohail Akhter
Bahut achcha hai. Aap ka recipe maine ghar mai banaya bahut testy laga. so i am very thankful to you to know making this dish through your blog.
May God bless you and i expect that you will write more blogs for us and we will try.
Subhashini Subburaj
Tempting... Photos are great 🙂
I am following veg recipes from you. Always turns out good. Thanks 🙂
LakshmiJayachandran
Wondered of so many recepies in pure veg!!! Thanks to u as am a pure vegetarian and your blog is really helpful to me to make my family happy with my cooking..
Caroline Samson
Tried this and it was excellent..... 🙂 thanks for sharing.....
rraj rr
This recipe of your's will also be one of the reasons I will not be leaving my home searching food. Thanks a lot !!
Sangeetha M
Hi... Im a regular user of all ur recipes! In fact u wil b ther in my evryday cookin! But somehow i felt more kuzhambu can b given a revision! Coz ur recipes neva eva fail me.. But this did! If u dont mind try iyengar's thaligai more kuzhambu. Thats perfect! Juz a suggestion from my end!
Anonymous
We make morkoyamku differently, we dont grind ginger and jeera
Anitha
I tried it today and it was wonderful.. Thank you very much
Unknown
Hi Raji, can I use okra in moor kolumbu? Also, is it okay to use yogurt (not sour?)
Raks anand
Yes, sautee well and cook before adding 🙂 Yes I hope it will be good.
Galina Raman guy
This comment has been removed by the author.
Vishnu Maddy
I followed the recipe step to step and found the mor kozhambu to be watery. The heat was on simmer through out. Is this because I didnt whisk it properly? I dont have an egg beater or blender. I mixed up sour curd + ground paste with a fork with enough water. It tasted nice and the aroma was really good but it was watery and not as creamy and smooth like in the photos above. Help please?
Raks anand
Yes you should whisk smoothly before heating up.
MICHU
I followed ur receipe...I got yummy kulambhu...thanks
Mathew, Beena
Hello Madam, I really appreciate the way you explain each recipes. Also the special notes you add below each recipes are lot more helpful for all who try the dishes. GOD Bless You..
nisha zaveri
Plz let me know that this kind of curry also is eaten with mini idli or the that curry is something else....
Raks anand
I guess it's coconut chutney you are talking about?
uzma khan
Do v need to add water with curd?? After beating curd looks thick... Im half way.. Can u reply me
uzma khan
Do v need to add water with curd?? After beating curd looks thick... Im half way.. Can u reply me
Raks anand
Sorry for my late reply, if you feel it is too thick, yes you can add little water. But make sure you dont add more as it will not thicken much. It will only remain more or less same even after heating