Mor Kuzhambu Recipe More Kulambu Whiskaffair

on Oct 04, 2023, Updated Dec 13, 2023 Here are some more South Indian recipes: Veg Kurma, Curd Rice, and Kerala Style Pineapple Pachadi. One of my South Indian friends came to stay with us for a few days. I fed her a lot of my specialties, but then, one day, we decided to cook a South Indian meal together. She offered to make and teach me how to make Mor Kuzhambu. It’s such a simple dish, but I just loved the flavors. We made it with pumpkin because that is what I had at hand, but you can use a variety of veggies to make it.

About Mor Kuzhambu

Mor Kuzhambu (More Kulambu) is a popular yogurt-based curry recipe prepared in almost all South Indian households. This flavorful and spicy curry has a sour yogurt or buttermilk base and can be made with or without coconut. It’s a summer recipe, as all the ingredients used in this dish are known to cool down the body. You can add vegetables of your choice to make more kulambu more wholesome. Serve it with steamed rice and applam (South Indian papad) for a comforting meal. It is also popularly served as a part of the Onam Sadya in Kerala. You can adjust the amount of green chilies as per your spice level. To save time, buy grated coconut available in the freezer section of Indian grocery stores.

For The Curry

To make the curry’s base, you will need sour yogurt (tangy dahi, curd), turmeric powder, salt, and vegetables. I have added pumpkin to the curry. Add other veggies like okra, white pumpkin, potato, arbi (taro roots), brinjal, etc. If your yogurt is not sour (tangy), let it sit on the counter for 1-2 hours.

For The Tempering

To temper mor kulambu, you will need coconut oil, brown mustard seeds, asafetida (hing), dry red chilies, and curry leaves. Coconut oil gives a very authentic taste to this curry but if it’s unavailable, then use any cooking oil or ghee. To make it gluten-free, avoid adding asafetida to the tadka. Wash, peel, and cut yellow pumpkin into ½-inch pieces. You need 1 cup of cubed pumpkin. Add 1 cup of cubed pumpkin to the boiling water and cook until softened (6-8 minutes). Drain any remaining water and keep the cooked pumpkin cubes aside. Note – You can save and use the water in the curry later.

½ teaspoon cumin seeds 1 teaspoon chopped ginger 2 whole green chilies 8-10 whole curry leaves ½ cup chopped fresh coconut ¼ cup water

Blend to make a smooth paste. Add the following ingredients to the bowl and mix well.

1 cup of water 1 teaspoon salt ½ teaspoon turmeric powder

Note – You can use the water left from cooking the pumpkin. Note – If using buttermilk in place of yogurt, then add turmeric powder to it and whisk until combined. Transfer the yogurt mixture to a cooking pan. Add the cooked pumpkin to the pan and stir to combine. Note: Do not get tempted to increase the heat. The yogurt will split if the heat is higher. Check for salt and add more if needed. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

½ teaspoon brown mustard seeds ¼ teaspoon asafetida 2-3 whole dry red chilies 10-12 whole curry leaves