Mor Kuzhambu Recipe or Mor Kulambu is a popular South Indian dish which is made from slightly sour yoghurt and pairs beautifully with steamed rice. Here is a step by step recipe to make Mor Kuzhambu Brahmin Style.
Mor Kuzhambu Recipe is a very popular dish in every South Indian household. This Moz Kuzhambu recipe is super simple to make and tastes great with some boiled rice. This 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.
Yoghurt is something that is given to kids from the time they are very young. Yoghurt or curd as it’s known in India is rich in Calcium, Vitamin B12, Vitamin B2, Potassium and Magnesium. The probiotic bacteria present in the yoghurt helps to promote a healthy digestive tract and also helps boost the immune system.
How to make Mor Kuzhambu?
To make this Mor Kulambu Recipe, generally, the slightly sour curd is preferred as it gives the curry a delicious tangy flavour. To make this Mor Kuzhambu, 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 yoghurt 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 kuzhumbu.
How to serve Mor Kuzhambu?
It’s to be served hot with rice. This spicy yoghurt 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 kuzhumbu as this could lead the yoghurt 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.
Variations of More Kulumbu
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 Kuzhamu.
You can also make Mango Mor Kuzhambu by using ripe firm Mangoes.
Some of the other South Indian curries I’ve posted are Ulli Theeyal and Mangalorean Kori Rotti. So here is how to make Mor Kuzhambu Recipe, Mor Kulambu Recipe or More Kulambu.
Step by Step Mor Kulambu Recipe
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.
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
Mor Kuzhambu
Mor Kuzhambu Recipe, Mor Kulambu Recipe or More Kulambu Recipe is a popular South Indian dish which is made from slightly sour yoghurt and pairs beautifully with steamed rice.
Ingredients
- 1 cup Sour Curd
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1 cup Pumpkin Cubed
To grind into a paste
- 2 tsp Toor dal
- 1 tsp Rice
- 1/2 tsp Cumin seeds
- 1 inch Ginger Chopped
- 2 Green chilli
- 1/2 cup Fresh coconut Chopped
- 8-10 Curry leaves
For Tempering
- 2 tsp Coconut oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Heeng
- 2-3 Dry red chili
- 10-12 Curry leaves
Instructions
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.
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