more kulambu recipe with step by step pics. mor kulambu is a curd or buttermilk based curry from the south indian cuisine and is similar to kadhi from north india. making mor kuzhambu is easy. i make two versions of more kuzhambu. one is this recipe that is shared here which makes use of coconut paste. the second version which i make is a quick and instant version similar to kadhi.
when making more kulambu, you can add some vegetables or skip them entirely. i often add either ash gourd (white pumpkin, winter melon, petha, poosanikai) or okra (lady finger, bhindi, vendakkai) when making mor kulambu. the mor kuzhambu recipe shared here is made with ash gourd. you can use vegetables like okra, potato, taro roots, brinjal, chow chow in the kulambu.
various vegetables need to be cooked with different methods:
- okra (lady finger, bhindi, vendakkai) – sauté in some oil till okra is almost cooked. then add in the curd mixture.
- potato (aloo, urulai kizhangu) – boil or pressure cook. then peel, chop and add in the kuzhambu.
- drumstick (murungakkai) – scrape or peel, chop and then cook in some water till almost done. similar to the recipe shared here.
- brinjal (aubergines, baingan, kathirikkai) – sauté in some oil till cooked. a bit of water also can be added while cooking brinjals.
- chow chow (seemai kathirikai) – peel and boil in some water till almost cooked. similar to the recipe shared here.
- taro roots (arbi, seppankilangu) – boil or pressure cook. then peel, chop and add to the kulambu.
- spinach or amaranth leaves (keerai) – chop, blanch, mash and then add to the curd mixture.
i have shared a few kuzhambu recipes earlier like:
mor kulambu is best served with steamed rice.
more kulambu recipe below:
mor kulambu is a curd or buttermilk based curry from the south indian cuisine. the recipe shared is of mor kulambu made with ash gourd (winter melon, petha, white pumpkin).
- 1 tablespoon tuvar dal (arhar dal, pigeon pea lentils)
- 1 teaspoon coriander seeds (dhania)
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon raw rice (chawal)
- ¼ cup hot water for soaking
- 3 to 4 green chilies (hari mirch)
- ½ inch ginger (adrak)
- 5 to 6 curry leaves (kadi patta)
- ¼ cup grated coconut (kisa hua tazaa nariyal)
- 1.5 cups chopped white pumpkin (petha, ash gourd, winter melon)
- 1 cup water or add as required
- ¼ teaspoon turmeric powder (haldi)
- 1 cup thick curd , slightly sour – beaten (dahi)
- salt as per taste
- 1 to 1.5 tablespoons oil
- ½ teaspoon mustard seeds (rai)
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 to 2 dry red chilies – broken and seeds removed (sookhi lal mirch)
- 1 generous pinch of asafoetida (hing)
- 7 to 8 curry leaves (kadi patta)
take 1 tablespoon tuvar dal, 1 teaspoon coriander seeds, ½ teaspoon cumin seeds and ½ teaspoon raw rice.
using a fine tea strainer rinse them. you can use any type of white rice. if you do not have rice, then 1 to 2 teaspoons of rice flour can be added instead while grinding.
then take all of them in a bowl. add ¼ cup hot water. soak for 20 minutes.
then take the soaked tuvar dal, coriander seeds etc along with the soaked water in a small grinder jar or chutney grinder.
add 3 to 4 green chilies (chopped), ½ inch ginger (chopped), 5 to 6 curry leaves and ¼ cup grated coconut.
grind to a smooth paste. keep aside.
take 1 cup thick curd which is slightly sour in a bowl or pan. beat it till smooth.
add the ground coconut paste. then add 1 cup water.
mix very well. keep aside.
meanwhile when the rice and lentils are soaking, you can cook the pumpkin. rinse, peel and chop ash gourd. take the chopped ash gourd in a pan.
add ¼ teaspoon turmeric powder and 1 cup water. stir.
cover the pan and keep it on a medium-low flame.
in between do check and give a stir.
simmer till the pumpkin is almost cooked.
reduce the flame to a low or you can switch off the flame. then add the curd+coconut mixture. mix well.
season with salt as per taste. mix again.
simmer the kuzhambu on a low flame. do stir occasionally.
the entire kuzhambu has to come to a boil. once you see the kuzhambu boiling, then switch off the flame. cover and keep aside.
heat 1 to 1.5 tablespoons oil in a tadka pan or small pan. you can use gingelly oil (oil made from raw sesame seeds) or sunflower oil or safflower oil or even ghee.
add ½ teaspoon mustard seeds.
let the mustard seeds crackle.
when the mustard seeds crackle, add ¼ teaspoon fenugreek seeds.
quickly add 1 to 2 dry red chilies, 7 to 8 curry leaves and 1 generous pinch of asafoetida (hing).
stir and switch off flame.
pour this tempering mixture in the mor kulambu. cover for five minutes and let the flavors infuse.
serve more kulambu with steamed rice.
rough nutrition info per serving:
how to make more kulambu recipe:
a) making paste:
1. take 1 tablespoon tuvar dal, 1 teaspoon coriander seeds, ½ teaspoon cumin seeds and ½ teaspoon raw rice. using a fine tea strainer rinse them. you can use any type of white rice. if you do not have rice, then 1 to 2 teaspoons of rice flour can be added instead while grinding.
2. then take all of them in a bowl. add ¼ cup hot water. soak for 20 minutes.
3. then take the soaked tuvar dal, rice, coriander seeds etc along with the soaked water in a small grinder jar or chutney grinder.
4. add 3 to 4 green chilies (chopped), ½ inch ginger (chopped), 5 to 6 curry leaves and ¼ cup grated coconut.
5. grind to a smooth paste. keep aside.
b) making curd mixture:
6. take 1 cup thick curd which is slightly sour in a bowl or pan. beat it till smooth.
7. add the ground coconut paste.
8. add 1 cup water.
9. mix very well. keep aside.
c) cooking ash gourd or white pumpkin:
10. meanwhile when the rice and lentils are soaking, you can cook the pumpkin. rinse, peel and chop ash gourd. you will need 1.5 cups of chopped ash gourd. take the ash gourd in a pan.
11. add ¼ teaspoon turmeric powder and 1 cup water. stir.
12. cover the pan and keep it on a medium-low flame.
13. in between do check and give a stir.
14. simmer till the pumpkin cubes are almost cooked.
making more kuzhambu:
15. reduce the flame to a low or you can even switch off the flame. then add the curd+coconut mixture.
16. mix well.
17. season with salt as per taste. mix again.
18. simmer the kuzhambu on a low flame. do stir occasionally.
19. the entire kuzhambu has to come to a boil. once you see the kuzhambu boiling, then switch off the flame. cover and keep aside.
making tempering for mor kuzhambu:
20. heat 1 to 1.5 tablespoons oil in a tadka pan or small pan. you can use gingelly oil (oil made from raw sesame seeds) or sunflower oil or safflower oil or even ghee.
21. add ½ teaspoon mustard seeds.
22. let the mustard seeds crackle.
23. when the mustard seeds crackle, add ¼ teaspoon fenugreek seeds.
24. quickly add 1 to 2 dry red chilies
25. then immediately add 7 to 8 curry leaves and 1 generous pinch of asafoetida (hing).
26. stir and switch off flame.
27. pour this tempering mixture in the mor kulambu. cover for five minutes and let the flavors infuse.
28. serve more kulambu with steamed rice. you can even garnish with some chopped coriander leaves while serving.
