mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe with detailed photo and video recipe. a healthy, spicy and tasty buttermilk or yogurt based curry from the tamil / south indian cuisine. a delicacy from tamil and andhra cusine is typically served with boiled rice, steamed rice, dosa’s and also with idli as a side dish.
kulambu recipes are very common in most of the households in southern india. however more kulambu recipe is a special and is usually prepared during occasions or even during religious festivals. unlike other kulambu recipes, mor kulambu recipe has a sour and spicy taste combination due to buttermilk plus chillies and other spices. moreover mor kuzhambu recipe is very popular with bhindi or okra but i used winter melon and cucumber as i was running short of okra. if you are using the okra, make sure to fry them in coconut oil before adding them to buttermilk based curry.
while the recipe of mor kuzhambu recipe is extremely simple, but some tips and variations. firstly, to prepare this curry i would heavily recommend to use slightly sour buttermilk for tangy and spicy buttermilk kuzhambu recipe. if you do not have a sour curd you can also add 1-2 tsp of lemon juice. secondly, always cook the curry or the buttermilk in a low flame. lastly, i have used pumpkin and cucumber as the vegetables for this recipe. you can also use the combination of other vegetables like eggplant, drumsticks and okra. again make sure to fry the okars separately before adding it to the curry.
finally i would like to highlight my other sambar recipes collection from my blog. this mainly includes, aviayal, drumstick sambar, okra samabar, mix veggie sambar, potato and onion sambar, sambar in cooker, cauliflower sambar, idli sambar and majjige huli recipe. in addition do visit my other recipes collection from my blog like,
mor kuzhambu or more kulambu video recipe:
recipe card for mor kuzhambu or more kulambu:
mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe
Ingredients
for masala paste:
- 1 tsp toor dal
- 1 tsp cumin seeds / jeera
- ½ tsp raw rice
- 2 tsp coriander seeds / dhaniya seeds
- ½ cup water, to soak
- ½ cup coconut, fresh / desiccated
- 3 green chillis
for mor kuzhambu:
- 1½ cup pumpkin / ash gourd / vellai poosanikai / boodu kumbalkai / cucumber, chopped
- ½ cup water
- salt to taste
- ½ tsp turmeric powder / haldi
- 1 cup curd / yogurt, slightly sour
for tempering:
- 2 tsp coconut oil / any cooking oil
- 1 tsp mustard seeds / rai
- pinch asafoetida / hing
- few curry leaves
Instructions
- firstly, in a small bowl take toor dal, cumin seeds, raw rice and coriander seeds.
- further add water and soak for 30 minutes.
- transfer the soaked dal and spices into blender.
- also add ½ cup coconut, 3 green chilli and blend to smooth.
- now in a large kadai add chopped pumpkin.
- also add in water, salt and turmeric powder.
- cover and cook for 10 minutes.
- furthermore, add in prepared coconut masala paste.
- keeping the flame on low, add 1 cup thick whisked curd.
- stir continuously till the curd combines well.
- boil the mor kuzhambu on low flame till it turns just frothy.
- now prepare the tempering by heating coconut oil.
- once the oil turns hot, add in
- tsp mustard seeds, pinch of hing and few curry leaves.
- allow to splutter and pour the tempering over prepared mor kuzhambu.
- finally, serve mor kuzhambu with hot steamed rice.
how to make mor kulambu with step by step photo:
- firstly, in a small bowl take 1 tsp toor dal, 1 tsp cumin seeds, ½ tsp raw rice and 2 tsp coriander seeds.
- further add ½ cup water and soak for 30 minutes.
- transfer the soaked dal and spices into blender.
- also add ½ cup coconut, 3 green chilli.
- blend to smooth paste adding water as required. keep aside.
- now in a large kadai take 1½ cup chopped pumpkin / ash gourd. i have used cucumber as was not able to find ash gourd.
- also add in water, salt and turmeric powder.
- cover and cook for 10 minutes or till pumpkin cooks completely.
- furthermore, add in prepared coconut masala paste.
- keeping the flame on low, add 1 cup thick whisked curd.
- stir continuously till the curd combines well.
- boil the mor kuzhambu on low flame till it turns just frothy. do not over boil as curd might curdle.
- now prepare the tempering by heating coconut oil.
- once the oil turns hot, add in 1 tsp mustard seeds, pinch of hing and few curry leaves.
- allow to splutter and pour the tempering over prepared mor kuzhambu.
- finally, serve mor kuzhambu with hot steamed rice.
notes:
- firstly, use white pumpkin, i have used cucumber as was not able to find ash gourd.
- alternatively use eggplant, colocasia (seppan kizhangu), chow-chow or okra.
- whisk the curd well to prevent from curdling.
- finally, do not boil mor kuzhambu, turn off the flame when it is about to boil or turns frothy.
Mam your method and tips makes me very impressive and starts loving on it
Thanks a lot 🙂
Hi Archana,
Is the recipe the same for paldya? Can you please add a section for udupi recipes please?
check out: http://hebbarskitchen.com/cuisines/udupi/
Archana, Thank you for your wonderful recipes. From the time I found out about your website, I have been a frequent visitor here and love your innovative ideas in cooking.
Wonderful photos Sudarshan.
Please keep the recipes growing.
thank you very much.. do try out more recipes and share your feedback with us
Nice recipes
Thanks a lot 🙂
Nice Recipe. We call it pulikajipu? Isn’t it the same? should try with green chilies, the way you have shown as I use chili powder in pulikajipu. BTW new website design super sojunu. Good going Hebbar’s. Being from Dharmastala and now in US I refer to you site for most recipes. Looking forward for more Udupi cuisines so that I need not call home for them 🙂
Thanks a lot Sangeetha. yenu kodekene recipe la share antude. Yenkulu kodekene panpuna.
Ladies finger is just about the best vegetable to be used in Mor Kuzhambu, not mentioned.
i have clearly mentioned okra or ladies finger in this recipe. it can also be used.
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