Mor Kuzhambu/Buttermilk Curry

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Mor Kuzhambu


Mor Kuzhambu, Majjiga Pulusu or Kadhi is prepared in different ways in various parts of India, a simple yoghurt Kuzhambu/ Gravy in a combination of fresh coconut,cumin and green chilli paste and beaten Yogurt.
Mor Kuzhambu is a fresh, warm and comforting, alternative on a nice warm day.
Vegetables like Okra/Ladies finger, Pumpkin/ Ash Gourd or Winter Melon and Taro Root / Arvi are usually used to prepare this Kuzhambu/ Gravy. I have used Pumpkin/ Ash Gourd or Winter Melon. This is a recipe from our friend`s mom visiting from Kerala. My husband liked the taste of Mor Kuzhambu she made and I am following her recipe since then.


Cut Pumpkin/ Ash Gourd

List of ingredients:
  1.  2 cups cubed pumpkin/ Ash Gourd or Winter Melon
  2. 2 cups thick yogurt/curd
  3. ½ teaspoon turmeric powder
  4. little tamarind ( as shown in pic )
  5. 1/4 teaspoon chilli powder
  6. salt to taste
To Grind:
  1. ½ cup grated fresh coconut
  2. 5 green chillies
  3. 1/2 tsp cumin seeds
For thallipu/seasoning:
  1. ½ teaspoon mustard seeds
  2. ¼ th teaspoon fenugreek/vendayam
  3. pinch of asafoetida
  4. few fresh curry leaves
  5. 1 dry red chilli
  6. 1 tablespoon oil



Ingredients: Yogurt/curd, Green chillies,red chilli,tamarind and cumin.


Procedure:
  1. Make a paste of grated coconut, green chillis and cumin with very little water.
  2. Extract pulp from the tamarind.
  3. Cut the pumpkin into bite size pieces as shown.
  4. Beat the yogurt well to form a smooth consistency. Combine the ground paste with the beaten curd and keep aside.
  5. Heat ½ tablespoon of oil in a kadai/pan, add the pumpkin and saute for few minutes .
  6. Add the turmeric, chilli powder, tamarind extract and cook until the pumpkin is cooked.
  7. Add the curd-coconut mixture, add the salt and cook till the gravy thickens. Turn off heat just before the curd starts to boil. Do not boil.
  8. Heat ½ tablespoon of oil in a kadai/pan, add mustard seeds and let them pop, add the vendayam/methi seeds and let them turn slightly brown. Add the curry leaves, red chillies and asafoetida. Mix into the Mor Kulambu.

Serve with white rice. Serves 4.

17 comments:

  1. A nice recipe. We prepare this occasionally as an alternative to Sambar

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  2. Lovely Recipe. My mom used to make just like this . Looks delicious.

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  3. This is one of my favs@Ananda Bhavan , here in S'pore, and now I have the recipe..Yay !!!!!
    Love that sunny yellow colour too!

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  4. saw ur blog in Taste of India.....like the name Cilantro,so thought of having a look.nice recipe..

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  5. Ash gourd goes very well with curds.
    This is the first time I am seeing the recipe without coconut.
    Looks delicious in that earthern pot.

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  6. Are u adding tamarind? little different from usual version... i love the pot too :)

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  7. adding tamarind to this dish is new to me! We call it majjiga pulusu in Telugu. Our all time fav. Yours look delicious.

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  8. looks too delicious..Love the pot in which u have served the kuzhambu..

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  9. Thank You Meera, Shriya, Hetal and Divya.
    Thank you Delhi Belle, I will try it @ AB in S`pore on my next trip.

    Madhu, I have added coconut to the recipe ...I think you missed it.

    Cham and Uma, I have added tamarind since the yoghurt is not very sour in Seattle. You could omit if the yoghurt is sour. It also adds a diff taste to the Kuzhambu.

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  10. Beautiful pot, love the dish, always comforting!:))

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  11. Looks delicious in earthern pot. Lovely dish.

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  12. Amazing work Cilantro..Mouth watering..

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  13. very helpful site.. will visit it often henceforth. thanks to "i love chennai" in facebook.

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  14. Hi...can u tell me how to prepare the same without coconut, as my husband is having cholesterol & we don't want coconut in the foods...

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    Replies
    1. Anu,
      Coconut is the thickening agent in this Kuzhambu, You can omit the coconut in the above recipe and try it out but I have`nt done it myself.
      I make a simpler version by seasoning the yogurt with mustard, fenugreek and then some shallots, green chilies, curry leaves and asafetida. I do not use any vegetable in this preparation. Please do try and let me know.

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