Mor Kuzhambu Recipe: This is a healthy, spicy, and flavorful buttermilk or yogurt-based curry from Tamil and South Indian cuisine. It’s a delicacy typically served with boiled rice, steamed rice, dosas, and idlis as a side dish.
Kulambu recipes are common in Southern Indian households, and Mor Kuzhambu is a special dish often prepared during occasions or festivals. Unlike other kulambu recipes, Mor Kuzhambu has a unique sour and spicy taste due to the combination of buttermilk, chilies, and spices. While it’s popularly made with bhindi or okra, I’ve used winter melon and cucumber in this recipe as substitutes.
Here are some tips and variations for making Mor Kuzhambu:
- Use slightly sour buttermilk or yogurt for a tangy flavor. If you don’t have sour curd, you can add 1-2 teaspoons of lemon juice as a substitute.
- Cook the curry or buttermilk on low flame to prevent curdling and ensure proper blending of flavors.
- You can use various vegetables such as pumpkin, cucumber, eggplant, drumsticks, and okra in this recipe. If using okra, fry them separately in coconut oil before adding them to the curry.
Ingredients:
For Masala Paste:
- 1 teaspoon toor dal
- 1 teaspoon cumin seeds
- ½ teaspoon raw rice
- 2 teaspoons coriander seeds
- ½ cup water (for soaking)
- ½ cup fresh or desiccated coconut
- 3 green chilies
For Mor Kuzhambu:
- 1½ cups chopped pumpkin, ash gourd, or cucumber
- ½ cup water
- Salt to taste
- ½ teaspoon turmeric powder
- 1 cup slightly sour curd or yogurt
For Tempering:
- 2 teaspoons coconut oil or any cooking oil
- 1 teaspoon mustard seeds
- Pinch of asafoetida (hing)
- Few curry leaves
Instructions: Mor Kuzhambu Recipe
- In a small bowl, soak toor dal, cumin seeds, raw rice, and coriander seeds in water for 30 minutes.
- Transfer the soaked dal and spices into a blender. Add coconut and green chilies, then blend to a smooth paste.
- In a large kadai, add chopped pumpkin along with water, salt, and turmeric powder. Cover and cook for 10 minutes.
- Add the prepared coconut masala paste to the cooked pumpkin.
- Keeping the flame low, add thick whisked curd to the kadai. Stir continuously until the curd combines well.
- Boil the Mor Kuzhambu on low flame until it turns just frothy.
- For tempering, heat coconut oil in a pan. Add mustard seeds, hing, and curry leaves. Allow them to splutter, then pour the tempering over the prepared Mor Kuzhambu.
- Serve Mor Kuzhambu hot with steamed rice.
Conclusion:
Mor Kuzhambu Recipe is a flavorful and versatile dish from South Indian cuisine, known for its tangy and spicy taste. By following the provided recipe and tips, you can create a delicious Mor Kuzhambu using a variety of vegetables. Whether enjoyed during festivals or as a comforting meal, Mor Kuzhambu is sure to delight your taste buds with its rich flavors and creamy texture. Experiment with different ingredients and serving options to make it your own signature dish.
FAQs about Mor Kuzhambu Recipe
What makes Mor Kuzhambu unique compared to other South Indian curries?
Mor Kuzhambu stands out for its tangy and spicy flavor profile, achieved through the combination of buttermilk, chilies, and spices. It’s a traditional dish often served during special occasions or festivals.
Can I use different vegetables in Mor Kuzhambu?
Yes, you can use a variety of vegetables such as pumpkin, ash gourd, cucumber, eggplant, drumsticks, and okra. Adjust the cooking time accordingly to ensure they are cooked through.
Why is it important to cook the curry or buttermilk on a low flame?
Cooking on a low flame helps to prevent curdling of the buttermilk and ensures that the flavors blend harmoniously. It also allows the spices to infuse properly into the dish.
How can I adjust the consistency of Mor Kuzhambu?
If the kuzhambu is too thick, you can add a little water to reach the desired consistency. Conversely, if it’s too thin, you can simmer it for longer to thicken it up.
What can I serve Mor Kuzhambu with?
Mor Kuzhambu pairs perfectly with steamed rice. You can also serve it alongside dosas or idlis for a delicious and wholesome meal.
