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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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


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.


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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Mint Yogurt Dip

Mint yogurt dip. A delicious dip similar to Greek sauce tzatziki which is a yogurt based sauce made of cucumber, lemon juice or vinegar, garlic, mint or dil. But its without cucumber and garlic. Mint, little cilantro, a small green chilli and a dash of lemon juice mixed this yogurt based sauce taste delectable.

Here are some more dip or chutney recipes on this blog.

1. Beetroot dip

2. Waterchestnut chutney or dip

3. Onion tomato chutney or dip

4. Peanut chutney or dip

5. Eggplant chutney

6. Almond walnut chutney with mango ginger

7. Mint almond hummus

8. Mint carrot beetroot hummus with green peas

9. Ginger chutney

10. Mango sesame chutney

11. Capsicum salsa

To make this delicious dip we need thick curd. You can serve this dip with veggies, snacks or pita bread. I think it would be great with Aruna’s Cucumber discs and pipes.

Strain the curd or yogurt with a cheesecloth or use Greek yogurt. Don’t use watery curd or yogurt. Very finely chopped or coarsely ground mint leaves and green chilli will give a wonderful taste. This dip is very lightly spicy because of a small green chilli and pepper powder. You can increase or decrease the chilli and pepper according to your taste. I have used 1 tablespoon cilantro or coriander leaves for taste. You can use 1 tablespoon more if you like. Or skip if you don’t like cilantro. Leaves should be coarsely ground don’t grind to a smooth paste. You can also use half grated and squeezed cucumber into the dip. Taste the cucumber before using. Don’t use bitter cucumber.


Thick curd or hung curd – 1/2 cup

Mint leaves – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Green chilli – 1 small

Lemon juice – 1 & 1/2 teaspoon or to taste

Black or pink salt – 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon


1. Finely chop or coarsely ground mint leaves ,green chilli and cilantro or coriander.

2. Add hung curd or thick yogurt, black or pink salt, black pepper powder and lemon juice. If you don’t like your dip tangy use one teaspoon lemon juice.

3. Blend everything well. Taste and adjust the seasoning. Add more lemon juice if require.

4. Pour the dip into a bowl. Garnish with mint leaves. Serve with any snacks, pita bread, vegetable sticks or serve with any meal instead of raita. You can also use the dip as a sandwich spread.


1. Use chilli and black pepper according to your taste.

2. If you like less salted dip add 1/4 teaspoon first and adjust after tasting. 1/2 teaspoon is perfect for me. You can also use rock salt instead of black salt. But black or pink salt taste best.

3. You can add half grated and squeezed cucumber into the dip while blending. Squeeze the water of cucumber completely before adding.

4. You can store this dip in refrigerator to serve chilled.

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.

Please visit my facebook page and hit the like button to get the latest update

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Cold Soup



Healthy and refreshing chilled mint, cucumber, yogurt, apple, flax seed powder and almond cold soup with salt lemon and pepper.

Beat the heat with this healthy, refreshing,appetizing, chilled and yummy drink.



Yogurt- 2 cup

Fresh mint leaves- 1 bunch

Small seedless cucumber- 4  (peeled and chopped)

Almonds- few ( soaked and peeled)

Apple – 1 ( peeled and chopped)

Lemon juice- 1 tablespoon

Flax seed powder- 1 tablespoon

Salt- to taste

Pepper- 1/2 teaspoon, add more or less according to your taste.



Combine all the ingredients. Pour the mixture into a blender. Blend until smooth.

Soup is ready. Serve or chill in refrigerator. Enjoy the refreshing cold soup in summer.