Mor Kulambu Recipe | Easy Mor Kuzhambu

If you are a fan of the North Indian style Kadhi, then you are definitely in for a treat with this South Indian style Mor Kulambu as well. An easy to make, hassle-free recipe, Mor Kuzhambu is basically a curd (yogurt) or buttermilk-based sauce or curry. Usually at home, I make 2 versions of this curd-based kulambu – one is the recipe that is shared on this post, which also uses a coconut paste and another, which is a quick and instant version, similar to a kadhi. Give this a try, for lovely South Indian flavors in a different form.

About Mor Kulambu

A kuzhambu or kulambu, especially this Mor Kuzhambu is one of my family’s favorite ways of consuming a curd or yogurt-based dish. As much as we are keen on having a kadhi in our lunch meals, the same is with this Mor Kulambu. Paired with steamed rice, it really makes for a nutritious and deliciously comforting meal.

In addition to this Mor Kuzhambu, I have shared a few other variations of South Indian kulambu varieties on my blog. I have given the links below and I suggest you to try each and every one of it. Because each of the versions are unique and sumptuous, in their own way.

Making this Mor Kulambu is quite easy, and you must not get stressed with the slightly long list of ingredients. All the more because each of these ingredients too are your regular ones that are a part of most of our everyday cooking.

To get an enhanced texture, I have also added white pumpkin or ash gourd (petha) in this particular Mor Kuzhambu recipe. You can also use other vegetables like okra, potato, taro roots, brinjal, chow chow, etc. in the kulambu.

About My Recipe

For the freshly ground paste in this Mor Kulambu recipe, the ingredients added are fresh grated coconut, pigeon pea lentils (tuvar or arhar dal), raw rice, coriander seeds, cumin seeds, green chilies, ginger and curry leaves. This paste, when added to the curry, also gives it the desired body and mouth-feel.

Also, the tempering of this kulambu is really simple comprising of mustard seeds, fenugreek seeds (methi seeds), dried red chilies, asafoetida and curry leaves. You can use coconut oil or any other neutral tasting oil for the tempering.

Like I mentioned earlier, while making the Mor Kuzhambu, you can add some veggies or skip them entirely. I personally love the flavor of ash gourd or winter melon (petha or poosanikai) and okra or lady’s finger (bhindi or vendakkai) in kulambus. So, I often make this curry with these vegetables.

Here’s a list which gives you options on how to make a tasty kuzhambu, apart from the Mor Kulambu, and with other veggies:

• Potato (aloo, urulai kizhangu) – boil or pressure cook. Then, peel, chop and add in the kuzhambu.
• Okra (lady finger, bhindi, vendakkai) – sauté in some oil till okra is almost cooked. Then, add in the curd or buttermilk mixture.
• Brinjal (aubergine, baingan, kathirikkai) – sauté in some oil till cooked. A bit of water also can be added while cooking brinjals.
• Drumstick (murungakkai) – scrape or peel, chop and then cook in some water till almost done. Rest similar to the recipe shared here.
• Colocasia (taro roots, arbi, seppankilangu) – boil or pressure cook. Then peel, chop and add to the kulambu.
• Chow chow (seemai kathirikai) – peel and boil in some water till almost cooked. Rest similar to the recipe shared here.
• Spinach or amaranth leaves (keerai) – chop, blanch, mash and then add to the buttermilk mixture.

How to make Mor Kulambu

Make Paste

1. Take the below listed ingredients in a bowl:

• 1 tablespoon tuvar dal
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 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, while grinding.

2. Add ¼ cup hot water and soak for 20 minutes.

3. Then, take the soaked ingredients along with the soaking water in a small grinder jar or chutney grinder.

4. Add the below mentioned ingredients:

• 3 to 4 chopped green chilies
• 1 inch chopped ginger
• 5 to 6 curry leaves
• ¼ cup fresh grated coconut

5. Grind to a fine and smooth paste. Keep aside.

Make Buttermilk Mixture

6. Take 1 cup thick and slightly sour curd in a bowl or pan. Beat it till smooth.

7. Add the prepared paste.

8. Add 1 cup water.

9. Mix very well. Keep aside.

Cook Ash Gourd

10. Rinse, peel and chop ash gourd in 0.5 to 1 inch cubes. 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 to mix.

12. Cover the pan and keep it on medium-low heat on the stovetop.

13. In between, check and give a stir.

14. Simmer till the ash gourd cubes are almost cooked.

Make Mor Kulambu

15. Reduce the heat to a low or you can even turn off the hear. Then, add the prepared buttermilk mixture.

16. Mix thoroughly.

17. Season with salt as per taste. Mix again.

18. Simmer the kuzhambu on low heat. Stir occasionally.

19. The kuzhambu has to come to a gentle simmer. Once you see the kuzhambu simmering, then turn off the heat. Cover and keep aside.

Temper Mor Kulambu

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), sunflower oil, safflower oil or even ghee.

21. Add ½ teaspoon mustard seeds.

22. Let the mustard seeds crackle on low heat.

23. When the mustard seeds crackle, add ¼ teaspoon fenugreek seeds.

24. Quickly add 1 to 2 dried red chilies (stems and seeds removed).

25. Then, immediately add 7 to 8 curry leaves and 1 generous pinch asafoetida (hing).

26. Stir and turn off the heat.

27. Pour the tempering in the Mor Kulambu. Cover for 5 minutes and let the flavors infuse.

28. Serve Mor Kulambu with steamed rice. You can even garnish with some chopped coriander leaves while serving.

Expert Tips

1. For the ground paste, use any variety of white rice that you have at home. If you don’t have rice, then add about 1 to 2 teaspoons of rice flour while blending the ingredients. Apart from helping in thickening, rice or rice flour also aids in preventing the yogurt from separating.
2. Feel free to leave out adding ash gourd from the recipe. Also, any vegetables of your choice can be added. I have shared a list on how to cook with some of the most commonly used veggies in a kulambu curry, in the sections above.
3. For the tempering, you can use gingerly oil (oil made from raw sesame seeds), sunflower oil, safflower oil or even coconut oil. In case you want to use ghee (clarified butter), you can do that too.
4. Reduce the number of green chillies and red chillies according to your preferences.
5. Make sure the curd that you are using for this recipe is slightly sour and thick. It should also be full-fat or made with whole milk. Do not make the recipe with toned milk curd or low-fat curd as it may separate while cooking.

This Mor Kulambu recipe from the archives, originally published in May 2018 has been updated and republished on February 2023.