vendhaya mor kuzhambu recipe | easy fenugreek kuzhambu recipe

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vendhaya mor kuzhambu recipe
vendhaya mor kuzhambu recipe - a comforting, delicious, traditional south-indian curry recipe made with fenugreeks seeds and curd.
4 from 2 votes
total time:
30minutes

vendhaya mor kuzhambu recipe: a comforting, delicious, traditional south-indian recipe in a slightly different form.

venthaya mor kuzhambu easy fenugreek mor kuzhambu

vendhayam or venthayam is fenugreek or methi in tamil language. mor kuzhambu corresponds to a south-indian curd/buttermilk gravy based broth, where mor means curd/buttermilk.

i have been a major fan of curd based dishes ever since childhood. having been a fussy eater, curds (natural plain yogurt) would be my lean on, for every dish i happened to ‘dislike’. and if the dish itself was curd based, that would be my definition of food heaven :).

one such dish happened to be mor kuzhambu (majjige huli)a curd and coconut based broth with vegetables and a few other spices. this recipe is a slightly different mor kuzhambu.

one other childhood favorite has been the lentil powders such as chutney powder, roasted tuvar dal powder, and methi powder, or what we used to refer to as menthyada hittu. this methi powder although is easily available in the market nowadays, i have always relished it homemade prepared by my mother. the flavors are very special to me.

when i tried out this delicious recipe from the well-known author, chandra padmanabhan’s book “dakshin: vegetarian cuisine from south india”, i was pleasantly surprised. the flavors beautifully matched the methi powder based kuzhambu, which i have been savoring since decades. this vendhaya mor kuzhambu, you can sayis an instant version of the methi powder based broth with curds.

few more kuzhambu recipes which are posted on blog are:

  1. mor kulambu recipe
  2. poritha kuzhambu recipe
  3. mix veg kuzhambu recipe
  4. ennai kathirikai kulambu recipe
  5. manathakkali vathal kulambu recipe 

the kuzhambu tastes good when served hot on a bed of steaming hot fluffy rice. you can adjust the spicing to your taste. to suit my kids’ mild palates, i used a combination of mild and spicy dry red chilies which resulted in a mild venthaya mor kuzhambu. however, you can go ahead and use the more of the spicy dry red chilies. also the dish tastes better if the curds are slightly sour.

green capsicum/bell pepper has been used in the recipe here. a variety of other vegetables can be used instead such as white pumpkin, okra/ladies finger, aubergine/brinjal, green peas. if using white pumpkin, once you prepare the tempering for the final dish, add cubed white pumpkin, stir. add sufficient water to cover the gourd, simmer until it cooks through, then add the rest of the ingredients. if using okra or aubergine, stir fry them similar to green bell peppers as in the recipe below and follow the rest of the recipe in the same manner.

if you are looking for more south indian recipes then do check veg korma, kerala vegetable stew, vendhaya dosarava idli and potato sagu recipe.

vendhaya mor kuzhambu recipe below:

vendhaya mor kuzhambu

4 from 2 votes
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
vendhaya mor kuzhambu recipe - a comforting, delicious, traditional south-indian curry recipe made with fenugreeks seeds and curd.
vendhaya mor kuzhambu recipe
Course:main course
Cuisine:south indian
Servings:4
Author:dassana

INGREDIENTS FOR vendhaya mor kuzhambu

(1 CUP = 250 ML)

for roasting and grinding:

  • 2 teaspoons oil
  • 1.25 teaspoon urad dal
  • 1.25 teaspoon methi seeds (fenugreek seeds)
  • 1.5 tablespoon tuvar dal (arhar dal or pigeon peas spilt and skinned)
  • 1 teaspoon coriander seeds (sabut dhania)
  • ½ inch piece of ginger (adrak)
  • 3 tablespoons grated fresh coconut
  • 4 to 6 dry red chilies (sookhi lal mirch)
  • 1 cup chopped green capsicum (bell pepper or shimla mirch)
  • ½ cup water

for making the kuzhambu:

  • 2 cups curds (plain natural yogurt or dahi) - tastes better if it is slightly sour
  • ½ to ⅔ cup water
  • salt to taste

for tempering:

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 1 dry red chili (sookhi lal mirch)
  • 1 finely chopped green chili, this is optional but adds a lovely flavor

HOW TO MAKE vendhaya mor kuzhambu

for the paste:

  • add 2 teaspoons of oil to a pan.
  • roast 1¼ teaspoon urad dal, 1¼ teaspoon methi or fenugreek seeds,1½ tablespoon tuvar dal, 1 teaspoon coriander seeds, asafoetida, 4 to 6 dry red chilies, at medium heat for 2 to 3 minutes . allow this to cool.
  • transfer the roasted spices to a mixer/grinder.
  • grind it to a smooth paste adding 3 tablespoons of fresh grated coconut and small amounts of water at a time. i used about ½ cup of water.

to prepare the curd gravy mixture:

  • transfer the prepared paste to a separate bowl, add 2 cups of beaten yogurt/buttermilk and ⅔cup of water, ¼ teaspoon turmeric powder, salt to taste.
  • whisk this to form a uniform mixture.

to prepare kuzhambu:

  • chop the green bell pepper/capsicum to bite sized small pieces.
  • in a thick bottomed wide pan, heat 2 teaspoon of oil.
  • to this add mustard seeds, cumin seeds, 1 dry red chili and finely chopped 1 green chili.
  • once they splutter, add the chopped green bell peppers. stir fry at medium-high heat for the first 1 to 2 minutes until they develop some browning.
  • then simmer, cover and cook giving a stir now and again until it softens.
  • once the capsicum is cooked, reduce the heat to low, pour in the prepared spice and yogurt mixture.
  • mix everything and cook at low heat. give it a stir now and again.
  • it is important that the mixture is allowed to cook at low heat, otherwise,the curd/yogurt will split.
  • please be patient and once the mixture comes to a first boil, turn off the heat.
  • serve with steaming hot rice and a teaspoon of ghee if desired.

RECIPE TIPS

a variety of other vegetables can be used instead such as white pumpkin, okra/ladies finger, aubergine/brinjal, green peas. if using white pumpkin, once you prepare the tempering for the final dish, add cubed white pumpkin, stir. add sufficient water to cover the gourd, simmer until it cooks through, then add the rest of the ingredients. if using okra or aubergine, stir fry them similar to green bell peppers as in the recipe below and follow the rest of the recipe in the same manner.
please remember to cook the kuzhambu at low heat to avoid splitting of the curd/yogurt.
adjust spicing to suit your taste.
for an added level of flavor and spice, add 1 finely chopped green chili to the tempering.
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TRENDING RECIPE

step by step vendhaya mor kuzhambu recipe:

1. first roast 1.5 tablespoons of tuvar dal, 1.25 teaspoons of methi seeds, 1 teaspoon coriander seeds, 1.25 teaspoons of urad dal, 4 to 6 dry red chilies in 2 teaspoons of oil at medium heat for 2 to 3 minutes.

tuvar dal for venthaya mor kuzhambu recipe

2. roast the spices and pulses until they turn golden brown. take care to not burn them. transfer to a separate plate. allow the spices to cool.

spices for venthaya mor kuzhambu recipe

3. once cooled, transfer the roasted spices and pulses, 3 tablespoons of grated fresh coconut, ½ an inch piece of ginger to a mixer/grinder.

spices for venthaya mor kuzhambu recipe

4. without adding water, first pulse the mixture to form a coarse mixture as below. if you add water straight away, the spices and the pulses will not grind evenly.

spices for venthaya mor kuzhambu recipe

5. adding small amounts of water at a time, grind the mixture and prepare a smooth paste. i added about ½ cup of water.

paste for venthaya mor kuzhambu recipe

6. now, transfer the ground paste to a bowl.

paste for venthaya mor kuzhambu recipe

7. add in 2 cups of plain yogurt/curd. buttermilk can also be used instead of curds.

curd for venthaya mor kuzhambu recipe

8. add about ⅔ cup of water (adjust to the consistency you desire), ¼ teaspoon of turmeric powder.

water for venthaya mor kuzhambu recipe

9. whisk the mixture to form a smooth mixture.

mixture for venthaya mor kuzhambu recipe

10. add salt to taste. mix again.

salt for venthaya mor kuzhambu recipe

11. the prepared mixture should look like this.

making venthaya mor kuzhambu recipe

12. in a separate thick bottomed pan, heat 2 teaspoon of oil. add 1 teaspoon of mustard seeds. allow them to splutter. add 1 teaspoon of cumin seeds, allow these to splutter. add 1 halved dry red chili. stir. at this point you can also add 1 finely chopped green chili and stir. this adds a beautiful flavor.

making venthaya mor kuzhambu recipe

13. now, add the chopped capsicum/green bell peppers. stir and cook at medium high heat at first to bring about a slight browning/caramelization of the bell peppers.

veggies for venthaya mor kuzhambu recipe

14. cook the bell peppers until they soften and yet retain a bite in them.

veggies for making venthaya mor kuzhambu recipe

15. now, reduce the heat to low and pour in the prepared spices, pulses and curd/yogurt mixture.

spices for making venthaya mor kuzhambu recipe

16. mix and cook at low heat. it is important to cook at low heat, otherwise, the curd will split. stir now and again.

making venthaya mor kuzhambu recipe

17. cook until you see the first boil. then turn off the heat.

making venthaya mor kuzhambu recipe

18. serve vendhaya mor kuzhambu with steaming hot rice and enjoy.

venthaya mor kuzhambu recipe, fenugreek mor kuzhambu recipe

namaste, i am dassana

dassana
Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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6 comments/reviews

  1. My kozambu became bitter how to fix it?

    • just add some more beaten curd to balance the bitter taste.

  2. Hi!!! I just tried this recipe…. unfortunately the dish has come up with a bitter taste… what could be the reason..? can u give me solution to alter it with any adjustments?

    • its due to the methi seeds. did you use the correct measurement as mentioned in the recipe. also could be that some methi seeds are more bitter than others. you can add some more beaten curd to balance the bitter taste. after adding curd, on a low flame just warm again. do not heat as the curd might curdle.

  3. I saw this recipe some time ago and had been desperately wanting to make, but I got coconut 3 times in the last month and it turned bad. Finally got a good one yesterday and made it today. So delicious, I think I ate half of it just tasting. The color did not turn like in the picture and the coconut I should have ground longer as it was gritty. But taste was fantastic. Absolute comfort food!! Thanks

    • very pleased to know this bhanu you liked the kuzhambu 🙂 thankyou for your kind and encouraging words.

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