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Home » ACCOMPANIMENTS » Mor kuzhambu recipe | South Indian mor kuzhambu

Mor kuzhambu recipe | South Indian mor kuzhambu

March 10, 2016 by Raks Anand 12 Comments /

Mor kuzhambu
Mor kuzhambu / mor kulambu recipe with Buttermilk (Mor), toor dal, coconut, ginger and green chilli as main ingredients. I already have a mor kuzhambu recipe which does not need any soaking part. It will help  you when you want to decide and make instantly. But then, that was a combination of few recipes. I have never ever made mor kuzhambu without cumin seeds (Jeera) and coriander seeds. Atleast I make sure to add jeera which I consider the main flavour in the mor kuzhambu next to ginger. But when my co-sis was staying here last year, she told that her mom makes a version of mor kuzhambu and will get the recipe for me. She shared the recipe last month and I tried it. It is with simple ingredients, yet flavourful.
mor-kuzhambu-recipe
I still have another version of mor kuzhambu that my mom and MIL makes that I love, I will post it sooner or later.
Related recipes you may like
Mor kuzhambu Cluster beans paruppu usili Potato curry  Mor kuzhambu with onion

Mor kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:  2 hr soaking time    |  Cook time: 15 mins     |  Serves: 4

Ingredients

Butter milk – 1 & 1/2 cups


Turmeric – 1/4 tsp


Salt – as needed


Vegetable – refer notes


To grind

Toor dal, Soak for 2 hrs – 1 tbsp


Rice, Soak for 2 hrs – 1 tbsp


Green chilli – 3


Ginger – 1/2 inch piece


Coconut – 1/4 cup


To temper

Oil – 2 tsp


Mustard – 1/2 tsp


Asafoetida – A pinch


Red chilli – 1


Curry leaves – 1 sprig


Method

  1. Bring curd to room temperature and beat it smoothly using a whisk. If not beaten smoothly, chances are there to break while heating up. So make sure to beat smooth.
  2. Mor kuzhambu recipe step 1

  3. Soak toor dal and raw rice (I forgot to add)  in water 2 hrs prior. In a kadai, add few drops of oil and fry broken chilli and ginger.
  4. Mor kuzhambu recipe step 2

  5. Grind soaked toor dal, ginger, green chilli and coconut with little water to a smooth paste.
  6. Mor kuzhambu recipe step 3

  7. Mix it to the beaten curd, add turmeric, salt as need.
  8. Mor kuzhambu recipe step 4

  9. Mix well. Put it over stove and add your choice of cooked vegetable. I added seppankizhangu (arbi) here.
  10. Mor kuzhambu recipe step 5

  11. Heat the kuzhambu until it raises and becomes frothy, no need to boil it.
  12. Mor kuzhambu recipe step 6

  13. Temper with the items given under ‘To temper’ table and top the butter milk.
  14. Mor kuzhambu recipe step 7

Notes

    • Vegetable can be ladies finger, white pumpkin, chow chow, arbi (seppankizhangu), brinjal etc. Ladies finger should be sauteed in oil. Boil the veggies separately with salt until done and add it to the kuzhambu.
    • You can add urad dal vada (medhu vada) or even paruppu urundai in mor kuzhambu.
    • Mor kuzhambu can be stirred but cannot be poured while stirring using the ladle. That’s what my elders say as it may give you watery kuzhambu. Also they say, do not boil it covered with lid.

Serve with paruppu usili or potato curry the best combo for mor kuzhambu. I can have it as such with rice.
Mor-kulambu

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Filed Under: ACCOMPANIMENTS, KUZHAMBU/ GRAVY FOR RICE

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Reader Interactions

Comments

  1. Geethu Sathiyan

    March 10, 2016 at 4:35 am

    Hi raks,we add a 1/2 TSP of coriander seeds n 1 TSP of jeeragam while grinding. Try this version too.

    Reply
  2. V Bagavathi

    March 10, 2016 at 8:53 am

    My mom uses kadalai paruppu instead of Toor deal also jeera.. We never use coriander seeds for more kuzhambu..

    Reply
  3. Preethi Vikram

    March 10, 2016 at 10:24 am

    I just grind green chillies & coconut with mor instead of water. After it becomes a smooth paste I add half teaspoon of dry fried urad dal & pinch of fenugreek seeds & a pinch of white rice. After the kuzhambu froths over top it with a glass of mor again. We temper with mustard seeds, jeera & curry leaves.

    Reply
  4. Unknown

    March 10, 2016 at 5:21 pm

    Okay, my soaking version of morkuzhambu has channa dal, jeera, coriander seeds, and raw rice. Soak, grind with g.chillies, and ginger, mix in Mor,and froth up. This is the Meenakshi Ammal Book – Samaithu Paar's version, I think.

    Reply
  5. MSangeetha

    March 10, 2016 at 6:02 pm

    Looks delicious Raji. Love to have this with papad.

    Reply
  6. Veena

    March 10, 2016 at 8:00 pm

    Tried today, came out well

    Reply
  7. Traditionally Modern Food

    March 10, 2016 at 11:27 pm

    This s quick version will try this

    Reply
  8. Chef Yaqoob khan

    March 14, 2016 at 12:17 am

    It's looks just beautiful and delicious thanks
    I will try

    Reply
  9. Hema Krishnamohan

    March 14, 2016 at 3:47 am

    Good to know so many versions.Soaking a pinch or two of mustard while grinding other ingredients will prevent morkuzhambu from becoming sour.

    Reply
  10. Rupali K

    April 27, 2016 at 9:11 am

    It looks delicious…

    Reply
  11. Anuradha

    February 27, 2017 at 2:53 pm

    Do you grind rice with the dal?

    Reply
  12. Raks anand

    February 27, 2017 at 3:39 pm

    Yes, soak together and grind.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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