Mor Kuzhambu Recipe or Mor Kulambu is a popular South Indian dish that is made from slightly sour yogurt and pairs beautifully with steamed rice. It can be made with and without coconut. Here is how to make it in Brahmin Style.
Mor Kuzhambu Recipe is a very popular dish in every South Indian household. It is also spelled as Mor Kulambu or More Kulambu.
This recipe is super simple to make and tastes great with simple steamed rice.
It’s a summer recipe as all the ingredients used in this dish are known to cool down the body.
This veg curry recipe doesn’t require any special preparation or special masala, all you need is white pumpkin and some readily available ingredients from your kitchen pantry.
Vendakkai Mor Kuzhambu made using Bhindi or Okra is a popular version of this recipe.
I will try to share it soon.
The star ingredient in this curry is Yogurt and therefore I love to make it for my summer meals, especially when I am in the mood for some comforting South Indian food.
Yogurt is something that is given to kids from the time they are very young, as it’s known for its richness in Calcium, Vitamin B12, Vitamin B2, Potassium, and Magnesium.
The probiotic bacteria present in the yogurt helps to promote a healthy digestive tract and also helps boost the immune system.
Therefore, make sure you do include yogurt in your everyday meals, especially when it’s hot outside.
So, as the summer is approaching, let’s get this recipe bookmarked and try it for your everyday meals.
What is Mor Kuzhambu?
It is a popular yogurt-based recipe that is made in almost all South Indian households.
It is a simple recipe where the base is made with a combination of yogurt, rice, and coconut.
Later it is cooked along with pumpkin and then tempered with dry red chillies and curry leaves, which lends a beautiful flavor to this simple curry.
To make this Mor Kulambu Recipe, generally, the slightly sour curd is preferred as it gives the curry a delicious tangy flavor.
First, the white pumpkin is cooked until softened and kept aside.
In a bowl, the curd is whisked until smooth, followed by the addition of a cup of water.
To this yogurt and water mix, a little turmeric powder is added and mixed again.
Next, toor dal and rice are soaked in some water for half an hour.
Once soaked, it is added to a grinder with cumin seeds, ginger, chopped green chilli, curry leaves and grated coconut.
Some water is also added in order to get a smooth paste. Then, this paste is mixed with the whisked curd and water mixture.
The mixture is transferred to a pan and cooked with white pumpkin on low heat.
To this, salt is added and mixed well; it is switched off once the kuzhambu starts to boil.
Finally, a tempering is created, to make the tempering, coconut oil is heated and to this mustard seeds, hing, dry chilli powder and curry leaves are added and allowed to crackle for a few seconds.
Once done, the tempering is poured over the kuzhambu.
It makes for a very comforting and satisfying meal when served along with simple Steamed Rice with a side of South Indian papad.
This spicy yogurt curry is great for the summers as it has the cooling effect of curd.
However, while making this recipe, you should keep in mind not to over boil the kuzhambu as this could lead the yogurt to curdle.
This More Kulambu is also a popular dish as part of the Onam sadya in Kerala, it’s also known as Moru Curry and Pulissery.
A popular variation to this dish is using ladies finger or okra instead of pumpkin, where the okra is fried in coconut oil before adding it to the kuzhambu.
It is called Vendakkai Mor Kuzhambu.
You can also make Mango More Kuzhambu by using ripe firm Mangoes.
Another variation of this dish is called Paruppu Urundai Mor Kulambu.
In this dish, fritters made of lentils are added to the kulambu. You can check a recipe here.
How to make Mor Kulambu without coconut?
To make it without coconut, whisk 2 cup curd, add 1 tbsp besan, ¼ tsp turmeric powder, 1 tsp sambar powder and mix well.
Step by Step Recipe
Cook pumpkin in little water until softened.
Whisk the curd until smooth.
Add 1 cup of water and mix well.
Add turmeric powder and whisk again.
Soak toor dal and rice in water for 30 minutes.
Drain the dal and rice and add it into a grinder along with cumin seeds, ginger, green chilli, curry leaves, and coconut.
Add some water and make a smooth paste.
Add this paste to the whisked curd and mix well.
Transfer the mixture in a pan.
Add cooked pumpkin and cook on low heat. Keep stirring in between cooking and do not cook on high heat otherwise, the curd will separate.
For tempering, heat coconut oil in a pan.
Once the oil is hot, add mustard seeds, hing, dry red chilli, and curry leaves and let them crackle for a few seconds.
Pour the tempering over the Kuzhambu. Serve hot with rice.
Mor Kuzhambu Recipe
- 1 cup Sour Curd
- ½ tsp Turmeric Powder
- Salt (to taste)
- 1 cup Pumpkin (Cubed)
To grind into a paste
- 2 tsp Toor dal
- 1 tsp Rice
- ½ tsp Cumin seeds
- 1 inch Ginger (Chopped)
- 2 Green chilli
- ½ cup Fresh coconut (Chopped)
- 8-10 Curry leaves
- 2 tsp Coconut oil
- ½ tsp Mustard seeds
- ¼ tsp Heeng
- 2-3 Dry red chili
- 10-12 Curry leaves
- Cook pumpkin in little water until softened.
- Keep aside.
- Whisk the curd until smooth.
- Add 1 cups of water and mix well.
- Add turmeric powder and whisk again.
- Soak toor dal and rice in water for 30 minutes.
- Drain the dal and rice and add it into a grinder along with cumin seeds, ginger, green chilli, curry leaves and coconut.
- Add some water and make a smooth paste.
- Add this paste to the whisked curd and mix well.
- Transfer the mixture in a pan.
- Add cooked pumpkin and cook on low heat. Keep stirring in between cooking and do not cook on high heat other wise the curd will separate.
- Cook until it starts to boil.
- Add salt and mix well.
- Switch off the heat as soon as it starts to boil.
- For tempering, heat coconut oil in a pan.
- Once the oil is hot, add mustard seeds, hing, dry red chilli and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the Kuzhambu.
- Serve hot with rice.