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 & ½ cup
Turmeric powder – 3 generous pinches
Vegetable – of your choice
Salt – As needed
Curry leaves – few
To grind to a paste
Coconut – ¼ cup
Coriander seeds – 2 tsp
Ginger – 1 inch piece
Cumin seeds – 2 tsp
Green chili – 4
Rice flour – ½ tsp
To Temper
Mustard – ½ 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!
Slurp!! Yummy! Thanks Raks:))
Comments are precious to me too, check FH today!:D
I did checked Asha!! Great work you have did!! THankyou so much for visiting and leaving your comment:))
Reading itself tempts me. Nice.
planning to make morkozhambu.. just checking your recipe.. thanks
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
I don't think you need the dal because it tasted like arachuvitta kuzhambu when I followed your recipe.
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.
very nice
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?
Hi, This recipe will be for 3-4 persons, increase 1/2 more cup of curd and accordingly everything to make it for 6
Hi, Where are you adding the dhal? In your recipe i couldnt find it. Please let me know.
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.
It was awesome thank you ras
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.
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.
Tempting… Photos are great 🙂
I am following veg recipes from you. Always turns out good. Thanks 🙂
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..
Tried this and it was excellent….. 🙂 thanks for sharing…..
This recipe of your's will also be one of the reasons I will not be leaving my home searching food. Thanks a lot !!
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!
We make morkoyamku differently, we dont grind ginger and jeera
I tried it today and it was wonderful.. Thank you very much
Hi Raji, can I use okra in moor kolumbu? Also, is it okay to use yogurt (not sour?)
Yes, sautee well and cook before adding 🙂 Yes I hope it will be good.
This comment has been removed by the author.
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?
Yes you should whisk smoothly before heating up.
I followed ur receipe…I got yummy kulambhu…thanks
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..
Plz let me know that this kind of curry also is eaten with mini idli or the that curry is something else….
I guess it's coconut chutney you are talking about?
Do v need to add water with curd?? After beating curd looks thick… Im half way.. Can u reply me
Do v need to add water with curd?? After beating curd looks thick… Im half way.. Can u reply me
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