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.
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Mor kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 2 hr soaking time | Cook time: 15 mins | Serves: 4
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
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
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
Mustard – 1/2 tsp
Asafoetida – A pinch
Red chilli – 1
Curry leaves – 1 sprig
Method
- 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.
- 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.
- 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.
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.
Geethu Sathiyan
March 10, 2016 at 4:35 amHi raks,we add a 1/2 TSP of coriander seeds n 1 TSP of jeeragam while grinding. Try this version too.
V Bagavathi
March 10, 2016 at 8:53 amMy mom uses kadalai paruppu instead of Toor deal also jeera.. We never use coriander seeds for more kuzhambu..
Preethi Vikram
March 10, 2016 at 10:24 amI 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.
Unknown
March 10, 2016 at 5:21 pmOkay, 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.
MSangeetha
March 10, 2016 at 6:02 pmLooks delicious Raji. Love to have this with papad.
Veena
March 10, 2016 at 8:00 pmTried today, came out well
Traditionally Modern Food
March 10, 2016 at 11:27 pmThis s quick version will try this
Chef Yaqoob khan
March 14, 2016 at 12:17 amIt's looks just beautiful and delicious thanks
I will try
Hema Krishnamohan
March 14, 2016 at 3:47 amGood to know so many versions.Soaking a pinch or two of mustard while grinding other ingredients will prevent morkuzhambu from becoming sour.
Rupali K
April 27, 2016 at 9:11 amIt looks delicious…
Anuradha
February 27, 2017 at 2:53 pmDo you grind rice with the dal?
Raks anand
February 27, 2017 at 3:39 pmYes, soak together and grind.