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! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.
Mor Kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 5 mins | Cook time: 15 mins | Serves: 4
Prep Time: 5 mins | Cook time: 15 mins | Serves: 4
Ingredients
Sour curd – 1 & 1/2 cup
Turmeric powder – 3 generous pinches
Vegetable – of your choice
Salt – As needed
Curry leaves – few
To grind to a paste
Coconut – 1/4 cup
Coriander seeds – 2 tsp
Ginger – 1 inch piece
Cumin seeds – 2 tsp
Green chili – 4
Rice flour – 1/2 tsp
To Temper
Mustard – 1/2 tsp
Red chilli – 1
Oil – 1 tsp
Curry leaves – A sprig
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!!
Note
- More kuzhambu should not be kept covered till it cools down to prevent curdling!
- 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!
Asha
October 3, 2007 at 1:05 pmSlurp!! Yummy! Thanks Raks:))
Comments are precious to me too, check FH today!:D
RAKS KITCHEN
October 3, 2007 at 1:51 pmI did checked Asha!! Great work you have did!! THankyou so much for visiting and leaving your comment:))
Raj Bharath
January 5, 2011 at 1:56 pmReading itself tempts me. Nice.
அப்பாதுரை
March 19, 2011 at 3:31 pmplanning to make morkozhambu.. just checking your recipe.. thanks
deepsrecipes
September 22, 2011 at 2:16 pmYeah..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
April 29, 2012 at 6:03 amI don't think you need the dal because it tasted like arachuvitta kuzhambu when I followed your recipe.
RAKS KITCHEN
April 29, 2012 at 6:05 amDal 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
July 9, 2012 at 2:56 amvery nice
Astrid
August 6, 2012 at 7:57 amGreetings 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
August 6, 2012 at 7:59 amHi, This recipe will be for 3-4 persons, increase 1/2 more cup of curd and accordingly everything to make it for 6
Vidhya
September 14, 2012 at 9:52 amHi, Where are you adding the dhal? In your recipe i couldnt find it. Please let me know.
RAKS KITCHEN
September 14, 2012 at 9:54 amI 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
March 2, 2013 at 7:39 amIt was awesome thank you ras
Musings
April 2, 2013 at 6:02 amI 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
April 25, 2013 at 8:32 amBahut 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
July 28, 2013 at 2:14 pmTempting… Photos are great 🙂
I am following veg recipes from you. Always turns out good. Thanks 🙂
LakshmiJayachandran
August 27, 2013 at 8:34 amWondered 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
November 8, 2013 at 2:46 amTried this and it was excellent….. 🙂 thanks for sharing…..
rraj rr
January 19, 2014 at 5:15 amThis 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
February 22, 2014 at 7:32 amHi… 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
April 2, 2014 at 7:13 amWe make morkoyamku differently, we dont grind ginger and jeera
Anitha
July 7, 2014 at 8:12 amI tried it today and it was wonderful.. Thank you very much
Unknown
November 17, 2014 at 7:52 amHi Raji, can I use okra in moor kolumbu? Also, is it okay to use yogurt (not sour?)
Raks anand
November 17, 2014 at 7:54 amYes, sautee well and cook before adding 🙂 Yes I hope it will be good.
Galina Raman guy
February 26, 2015 at 12:13 amThis comment has been removed by the author.
Vishnu Maddy
October 5, 2015 at 11:24 amI 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
October 5, 2015 at 11:29 amYes you should whisk smoothly before heating up.
MICHU
October 30, 2015 at 10:52 amI followed ur receipe…I got yummy kulambhu…thanks
Mathew, Beena
November 16, 2015 at 12:43 amHello 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
April 7, 2016 at 10:04 amPlz let me know that this kind of curry also is eaten with mini idli or the that curry is something else….
Raks anand
April 7, 2016 at 10:40 amI guess it's coconut chutney you are talking about?
uzma khan
June 22, 2016 at 7:51 amDo v need to add water with curd?? After beating curd looks thick… Im half way.. Can u reply me
uzma khan
June 28, 2016 at 6:45 amDo v need to add water with curd?? After beating curd looks thick… Im half way.. Can u reply me
Raks anand
June 28, 2016 at 6:50 amSorry 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