Southindian Mor kuzhambu

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This mor kuzhambu /more kulambu is traditional South Indian curd based gravy made from sour curd/yoghurt. It’s SUPER EASY to make and  on your table under 15mins!mor kulambu is served in bowl sprinkled with dry red chilles and coriender leaves

                                        Southindian Mor kuzhambu/Mor kulambu

Tips to make mor kuzhambu recipe: 

Oil– I used peanut oil for this recipe. You could also use coconut oil or gingelly oil.

Curd/Yoghurt: whisk your curd by adding  2 cups of water to get smooth buttermilk.

For this recipe, we need slightly sour curd to achieve a traditional taste. The flavour and taste of this mor kulambu recipe totally depend on the sourness of the curd.

Tomato: Here tomato is added to get tanginess to the gravy. You could also skip tomato if your curd is very sour. 

Vegetables: You could also use vegetables like ladies finger, white pumpkin, cucumber, brinjal, mango.

If you are using white pumpkin, firstly cook the vegetable pieces with salt and turmeric powder. Drain off the excess water, then add to a mor kuzhambu.

If you are using ladies finger, cut and fry the ladies finger pieces in oil and then add to a buttermilk gravy.

Similarly, you can boil the potatoes before you add to the buttermilk gravy.

How to make more kulambu without coconut?

Mor kuzhambu without coconut: You could also use 1- 1/2tsp besan flour mixed in buttermilk and follow the same method.

How do you serve mor kulambu?

This mor kuzhambu is best Served with Steamed Rice.

How to make Southindian Mor kuzhambu/ Mor kulambu Recipe:

Ingredients to make more kulambu is diaplayed
These all the ingredients to make Buttermilk kuzhambu . Buttermilk has been whisked well and kept aside.
spices are taken in blue plate and blender jar aside
Firstly, these all the ingredients to grind. I have taken soaked toor dal(along with water), cumin, pepper corns, chillies and coconut
chillies, coconut, peppercorns, cumin and dal are added in blender
Add everything to a blender
ground coconut paste is in blender
Grind to a very smooth paste, if you need little more water to grind add some.
coconut paste is being added to buttermilk in red bowl
Now, add ground coconut paste to a buttermilk.
buttermilk is taken in red bowl
Give a quick stir and mix them well
turmeric powder and asofoetida is added in buttermilk
Add turmeric powder and asofoedita, quick stir! and keep aside.
mustard seeds, curry leaves and dry red chilli are crackled to saute pan
Now, to a saute pan, heat up oil add mustard seeds, dry red chillies and curryleaves.
tomato, dry redchilli and curry leaves are sauted in saute pan
Add chopped tomatoes
tomatoes and dry redchilli are sauted in pan
Saute until tomatoes turn mushy
butter milk is being poured to the sauce pan
now pour in buttermilk and salt
butter milk is being boiled in saute pan
Bring to boil for couple of mins. Mor kulambu is ready to be served.

close up shot of mor kuzhambu is served in bowl coriender leaves sprinkled on top

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South Indian Mor kulambu


  • Author: Nithya Ravikumar
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 minutes
  • Yield: 3 1x

Description

This mor kuzhambu /more kulambu is traditional South Indian curd based gravy made from sour curd/yoghurt. It’s SUPER EASY to make and on your table under 15mins! 


Ingredients

Scale
  • 1 CUP Curd/yogurt
  • 1 tomato
  • 1 tsp Turmeric powder

To Grind

  • 2 tsp Toor dal
  • 1 tsp Cumin seeds
  • 2 chilli
  • 4 pieces coconut
  • 1 tsp pepper

To season

  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 sprig curry leaves
  • 3 dry red chilli Dry red chilli

Instructions

  1. Mix 2 cups of water to the yogurt,make it butter milk and beat them until frothy
  2. Grind all the ingredients given under for “GRINDING” and make them into fine paste.
  3. Add them into butter milk, add turmeric mix them well.
  4. Now for seasoning, heat up the oil, add mustard seeds, curry leaves,dry red chillies,tomato saute them for a minute.
  5. Add in to the prepared butter milk, salt.
  6. Now, cook the buttermilk for 3 to 5 mins.
  7. Thats it, MOR KUZHAMBU OR YOGURT CURRY is ready!

Notes

Tips to make mor kuzhambu recipe: 

Oil- I used peanut oil for this recipe. You could also use coconut oil or gingelly oil.

Curd/Yoghurt: whisk your curd by adding  2 cups of water to get smooth buttermilk.

For this recipe, we need slightly sour curd to achieve a traditional taste. The flavour and taste of this mor kulambu recipe totally depend on the sourness of the curd.

Tomato: Here tomato is added to get tanginess to the gravy. You could also skip tomato if your curd is very sour. 

Vegetables: You could also use vegetables like ladies finger, white pumpkin, cucumber, brinjal, mango.

If you are using white pumpkin, firstly cook the vegetable pieces with salt and turmeric powder. Drain off the excess water, then add to a mor kuzhambu.

If you are using ladies finger fry, fry the ladies finger pieces in oil and then add to a buttermilk gravy.

Similarly, you can boil the potatoes before you add to the buttermilk gravy.

  • Category: gravy, gravy veg, Lunch/ breakfast, Main
  • Cuisine: Indian, south Indian

Update Notes: This post was originally posted in 2015, but was rewritten and republished with new photos, step by step instructions and tips in March of 2019.

 

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3 Comments

  1. jayshree Shekokar says:

    all receipes are too good and i rea;y liked it .

    1. jayshree Shekokar says:

      and i like south indian dishes very much

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