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    Home » Recipes » Accompaniments

    Mor kuzhambu recipe | South Indian mor kuzhambu

    March 10, 2016 by Raks Anand 12 Comments / Jump to Recipe

    Mor kuzhambu / mor kulambu recipe with Buttermilk (Mor), toor dal, coconut, ginger and green chilli as main ingredients.

    mor kuzhambu
    Mor kuzhambu

    Buttermilk kuzhambu is a south Indian gravy you can prepare with less effort in weekends or busy weekdays when you want to spend less time for cooking.

    This is one more version similar to this recipe with onion and goes well with potato curry.

    Jump to:
    • Serving suggestion
    • Related recipes
    • Storage
    • Top tip
    • Recipe card
    • 📸 Step by step photos

    I already have a no soak 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.

    At-least I make sure to add jeera which I consider the main flavor 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 without cumin and will get the recipe for me.

    She shared the recipe last month and I tried it. It is with simple ingredients, yet flavourful.

    I still have another version of mor kuzhambu that my mom and MIL makes that I love, I will post it sooner or later.

    Serving suggestion

    Mor kuzhambu is usually had with steamed rice with a side of south Indian style vegetables like a spicy dry curry or the best usili.

    Related recipes

    • mor kuzhambu
    • potato-curry-recipe
    • mor kuzhambu meal
    • south Indian lunch recipes

    Also check these recipes

    • With Onion version
    • Vazhaipoo paruppu usili
    • Cluster beans paruppu usili
    • Masala mor

    Storage

    • Stays good for 10 hours in countertop. Leftovers can be stored in fridge for couple of days. But make sure to store as soon as it is cooled. Do not store after leaving outside for long time and then put inside fridge.

    Top tip

    • Mor kuzhambu will curdle if the curd is not whisked well. Also never bring to rolling boil. When it starts to froth in the sides, switch off stove.
    • Binding ingredients in this recipe are toor dal and rice, helps preventing curdle as well as thickens and makes smooth.
    • Do not use spoilt curd that is slimy, it won't give good texture (smooth).

    Recipe card

    mor kuzhambu
    Print Pin
    5 from 1 vote

    Mor kuzhambu recipe

    Mor kuzhambu / mor kulambu recipe with Buttermilk (Mor), toor dal, coconut, ginger and green chilli as main ingredients.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 1 hour
    Servings 4
    Cup measurements

    Ingredients

    • 1.5 cups Butter milk Thick, whisked smooth curd
    • ¼ teaspoon Turmeric
    • Salt
    • Vegetable of your choice

    To grind

    • 1 tablespoon Toor dal
    • 1 tablespoon Rice
    • 3 Green chilli
    • ½ inch Ginger
    • ¼ cup Coconut

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • ⅛ teaspoon Asafoetida
    • 1 Red chilli
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Soak toor dal and raw rice (I forgot to add) firstly in water for 1 hour.
    • 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.
    • In a kadai, add few drops of oil and fry broken chilli and ginger.
    • Grind soaked toor dal, ginger, green chilli and coconut with little water to a smooth paste.
    • Mix it to the beaten curd, add turmeric, salt as need.
    • Mix well. Put it over stove and add your choice of cooked vegetable. I added seppankizhangu (arbi) here.
    • Heat the kuzhambu until it raises and becomes frothy, no need to boil it.
    • Temper with the items given under ‘To temper’ table and top the butter milk kuzhambu.

    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.
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    📸 Step by step photos

    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.
    whisk buttermilk smoothly

    2. Soak toor dal and raw rice (I forgot to add)  in water 2 hours prior. In a kadai, add few drops of oil and fry broken chilli and ginger.

    soak, saute

    3. Grind soaked toor dal, ginger, green chilli and coconut with little water to a smooth paste.

    grind masala

    4. Mix it to the beaten curd, add turmeric, salt as need.

    whisk with turmeric salt, ground masala

    5. Mix well. Put it over stove and add your choice of cooked vegetable. I added seppankizhangu (arbi) here.

    add cooked vegetable

    6. Heat the kuzhambu until it raises and becomes frothy, no need to boil it.

    heat only until it starts to boil

    7. Temper with the items given under ‘To temper’ table and top the butter milk.

    Mor kuzhambu ready

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

    mor kuzhambu
    mor kuzhambu

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      Brinjal Moju Recipe
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      Onion raita recipe, how to make onion raita

    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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    Raks anand

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

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