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    Home » Recipes » Kuzhambu & Other gravies

    Chow chow Mor kuzhambu recipe | Butter milk kuzhambu

    September 27, 2007 by Raks Anand 34 Comments / Jump to Recipe

    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.

    mor kuzhambu
    mor kuzhambu with chow chow

    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.

    Jump to:
    • Ingredients
    • Vegetables
    • Recipe card

    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.

    more+kuzhambu

    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

    mor kuzhambu
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    Chow chow mor kuzhambu

    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.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 4
    Cup measurements

    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
    Prevent your screen from going dark

    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!
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    METHOD

    1. Beat the curd smoothly. If not it will break while heating, so make sure to beat smooth.
    2. 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.
    3. Add boiled vegetable of your choice. (white pumpkin,chow chow/chayote, ladies finger, colacasia/arbi/ sepankizhangu or even urad vadai)
    4. Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
    5. Temper with mustard,chili and curry leaves.
    6. Enjoy with rice!
    Chow chow mor kuzhambu
    Chow chow mor kuzhambu

    More Kuzhambu & Other gravies

    Reader Interactions

    Comments

    1. Asha

      October 03, 2007 at 1:05 pm

      Slurp!! Yummy! Thanks Raks:))
      Comments are precious to me too, check FH today!:D

      Reply
    2. RAKS KITCHEN

      October 03, 2007 at 1:51 pm

      I did checked Asha!! Great work you have did!! THankyou so much for visiting and leaving your comment:))

      Reply
    3. Raj Bharath

      January 05, 2011 at 1:56 pm

      Reading itself tempts me. Nice.

      Reply
    4. அப்பாதுரை

      March 19, 2011 at 3:31 pm

      planning to make morkozhambu.. just checking your recipe.. thanks

      Reply
    5. deepsrecipes

      September 22, 2011 at 2:16 pm

      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

      Reply
    6. Maggie

      April 29, 2012 at 6:03 am

      I don't think you need the dal because it tasted like arachuvitta kuzhambu when I followed your recipe.

      Reply
    7. RAKS KITCHEN

      April 29, 2012 at 6:05 am

      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.

      Reply
    8. Karthik Sekhar

      July 09, 2012 at 2:56 am

      very nice

      Reply
    9. Astrid

      August 06, 2012 at 7:57 am

      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?

      Reply
    10. RAKS KITCHEN

      August 06, 2012 at 7:59 am

      Hi, This recipe will be for 3-4 persons, increase 1/2 more cup of curd and accordingly everything to make it for 6

      Reply
    11. Vidhya

      September 14, 2012 at 9:52 am

      Hi, Where are you adding the dhal? In your recipe i couldnt find it. Please let me know.

      Reply
    12. RAKS KITCHEN

      September 14, 2012 at 9:54 am

      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.

      Reply
    13. Mathu Muthu

      March 02, 2013 at 7:39 am

      It was awesome thank you ras

      Reply
    14. Musings

      April 02, 2013 at 6:02 am

      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.

      Reply
    15. Md Sohail Akhter

      April 25, 2013 at 8:32 am

      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.

      Reply
    16. Subhashini Subburaj

      July 28, 2013 at 2:14 pm

      Tempting... Photos are great 🙂
      I am following veg recipes from you. Always turns out good. Thanks 🙂

      Reply
    17. LakshmiJayachandran

      August 27, 2013 at 8:34 am

      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..

      Reply
    18. Caroline Samson

      November 08, 2013 at 2:46 am

      Tried this and it was excellent..... 🙂 thanks for sharing.....

      Reply
    19. rraj rr

      January 19, 2014 at 5:15 am

      This recipe of your's will also be one of the reasons I will not be leaving my home searching food. Thanks a lot !!

      Reply
    20. Sangeetha M

      February 22, 2014 at 7:32 am

      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!

      Reply
    21. Anonymous

      April 02, 2014 at 7:13 am

      We make morkoyamku differently, we dont grind ginger and jeera

      Reply
    22. Anitha

      July 07, 2014 at 8:12 am

      I tried it today and it was wonderful.. Thank you very much

      Reply
    23. Unknown

      November 17, 2014 at 7:52 am

      Hi Raji, can I use okra in moor kolumbu? Also, is it okay to use yogurt (not sour?)

      Reply
    24. Raks anand

      November 17, 2014 at 7:54 am

      Yes, sautee well and cook before adding 🙂 Yes I hope it will be good.

      Reply
    25. Galina Raman guy

      February 26, 2015 at 12:13 am

      This comment has been removed by the author.

      Reply
    26. Vishnu Maddy

      October 05, 2015 at 11:24 am

      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?

      Reply
    27. Raks anand

      October 05, 2015 at 11:29 am

      Yes you should whisk smoothly before heating up.

      Reply
    28. MICHU

      October 30, 2015 at 10:52 am

      I followed ur receipe...I got yummy kulambhu...thanks

      Reply
    29. Mathew, Beena

      November 16, 2015 at 12:43 am

      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..

      Reply
    30. nisha zaveri

      April 07, 2016 at 10:04 am

      Plz let me know that this kind of curry also is eaten with mini idli or the that curry is something else....

      Reply
    31. Raks anand

      April 07, 2016 at 10:40 am

      I guess it's coconut chutney you are talking about?

      Reply
    32. uzma khan

      June 22, 2016 at 7:51 am

      Do v need to add water with curd?? After beating curd looks thick... Im half way.. Can u reply me

      Reply
    33. uzma khan

      June 28, 2016 at 6:45 am

      Do v need to add water with curd?? After beating curd looks thick... Im half way.. Can u reply me

      Reply
    34. Raks anand

      June 28, 2016 at 6:50 am

      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

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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