Mor kuzhambu recipe | South Indian mor kuzhambu

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

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.

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

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).

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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

1x2x3x

Cup measurements

Ingredients

• 1.5 cups Butter milk Thick, whisked smooth curd
• ¼ teaspoon Turmeric
• Salt – as needed
• 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

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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.

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.

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

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

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

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

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

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