Mor Kulambu Or Buttermilk Kuzhambu

Mor Kulambu or buttermilk Kuzhambu from Tamil cuisine. A no onion garlic spicy tangy and lipsmackingly delicious curry made with curd or buttermilk. Similar to kadhi but without besan or chickpea flour. A perfect side dish to serve with steamed rice.

This yogurt based curry is usually made with okra/ladyfingers/bhindi, ash gourd or other vegetables but I am sharing the recipe of curry only because I love it without vegetables but you can use okra, winter melon, ash gourd, colocasia or any vegetable of your choice. Vegetables should be cooked till tender before adding in the ground paste of coconut and spices.

Here are some more South Indian style recipes on this blog.

1. Cornmeal oats soya vegetable idli

2. Chutney idli

3. Green moong idli

4. Barnyard millet fried idli

5. Masala paniyaram or appe

6. Carrot peas instant appe or paniyaram

7. Rice appe

8. Masoor dal or red lentil appe

9. Beetroot appe

10. Semolina and lentil appe

11. Roasted gram or sattu appe

12. Semolina and flatten rice appe

13. Sprouts and oats appe

14. Green moong uttapam or dosa

15. Hayagriva-or-hayagreeva maddi or chana dal halwa

16. Sprouts sundal

17. Paruppu payasam

18. Dal rasam

19. Kadala curry or black chickpea curry

You may also like to try Mor kootu recipe from the blog of Priya Vijaykrishnan.

According to Wikipedia Buttermilk Kuzhambu or Moru Curry(Malayalam) Mor Kuzhambu(Tamil) is a commonly prepared dish in Kerala and Tamil Nadu. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries.

This buttermilk Kuzhambu or Mor Kulambu is very easy to make. Just don’t forget to blend the curd or yogurt well. Without blending curd will curdle and texture will differ. And ground spices should be a smooth paste. Colour of the curry should be pale yellow so don’t use turmeric powder more than 1/4 teaspoon. I have made this curry without vegetables but if you want to use ladyfingers/okra or bhindi or ash gourd or any other vegetable, chop and cook them with one teaspoon oil before adding in the curry. Try this delicious yogurt curry and let me know how you like it.

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Recipe

Curd or thick yogurt – 1 cup

Turmeric powder – 1/4 teaspoon

Salt to taste

Ginger – 1/2 inch piece

Green chilli – 3-4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Curry leaves – 4-5

Cumin seeds – 1 teaspoon

Coriander seeds – 1 teaspoon

Arhar dal or toor dal/ split pigeon peas – 1 tablespoon

Rice – 1/2 teaspoon

Water – 1 cup

For tempering

Oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/4 teaspoon

Methi or fenugreek seeds – 1/4 teaspoon

Dry red chilli – 2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Method

1..Wash dal and rice well. Soak in 3-4 tablespoon hot water for 30 minutes.

2. Grind cumin seeds, coriander seeds, ginger, green chilli and coconut. Drain the water of soaked rice and dal or split pigeon peas lentil. Add in the grinder with cumin, coriander, ginger chilli and coconut paste. Add 3 tablespoon water and make a smooth paste.

3. Take out the ground mixture in a pan or wok. Add 1/4 teaspoon turmeric powder, salt and 1 cup water. Also add the cooked vegetables if using. See notes for more options.

4. Mix well and let it boil on medium heat for 6-7 minutes. Stir in between to avoid sticking to the bottom.

5. In the meantime blend the curd or yogurt. You can use your mixer grinder or hand blender to blend. Curd should be blend really well.

6. After 6-7 minutes reduce the heat to lowest. Add blended curd and mix. Cook on simmer for two minutes or until it starts to boil and becomes frothy. Keep stirring to avoid curdling the yogurt or curd. Remove from heat. Don’t boil for a long time.

7. Now heat oil in a small pan. Add cumin seeds, mustard seeds, fenugreek seeds, dry red chilli, curry leaves and hing or asafoetida. When seeds starts to splutter remove the pan from heat and mix in cooked curd or yogurt mixture. Mix well and cover for a few minutes.

8. Serve hot with steamed rice and potato fries.

Notes

1. Never use yogurt or curd without blending well.

2. You can use ash gourd, okra/ladyfingers/ bhindi or any other vegetables. Even you can use udad dal or black lentil pakoda or vada in this yogurt coconut curry if you want. If you are using vegetables, cook them with one teaspoon oil till tender before adding in the curry.

3. Use green chilli according to your spice tolerance.

4. Use thick yogurt or curd for perfect taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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