Mor Kulambu Recipe | Mor Kuzhambu

Last Updated On: May 26, 2024 by Sharmilee J

Mor Kulambu is a yogurt based spiced curry popular in Tamil Nadu. Mor Kulambu also known as Mor Kuzhambu is very simple to make and can be made with or without veggies. Learn to make traditional Mor Kulambu Recipe with step by step pictures and video.

Mor Kulambu is an delicious combo with rice and liked by all. Mor Kulambu is popular in South India originates from the states of Tamil Nadu and Kerala. It is a yogurt-based curry that is tangy and mildly spiced.

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What is Mor Kulambu?
Mor Kulambu Video
Mor Kulambu Ingredients
How to make Mor Kulambu Step by Step
Expert Tips
Serving & Storage
FAQS
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What is Mor Kulambu?

Mor Kulambu also known as Mor Kuzhambu is a traditional South Indian curry that is tangy and mildy spiced. Mor Kulambu is basically a yogurt-based curry that is flavored with coconut, cumin, and green chilies and tempered with basic spices including mustard seeds, curry leaves, red chilies, hing.

Mor Kulambu translates to ‘Mor’ means Buttermilk and ‘Kulambu’ is curry so Mor Kuzhambu is bsically Buttermilk Curry.

Mor Kuzhambu is often paired with rice and can be served with side dishes like stir-fried vegetables or papad. The combination of yogurt, coconut, and mild spices gives it a unique and delicious flavor.

Mor Kulambu is a tasty and comforting side dish often served in South Indian meals. We can say Mor Kulambu is a great alternate to the North Indian kadhi. Mor Kulambu can be made with vegetables or without it, and can be made quickly in just few minutes.

I know most of us have our own version of more kuzhambu, and here is mine which I learnt from my mother. I wanted to have it in my site for future reference so thought to share it here. I like this curry anytime, its quick and tasty with rice. You can roast and grind the ingredients to make varutharacha mor kulambu.

Mor Kulambu Video

Vegetables to use for Mor Kulambu

Here is a list of vegetables that you can use for Mor Kulambu :

Okra (Ladies finger) – Fry well until non slimy then add it.
White ashgourd – First cook with little water, salt and turmeric powder then proceed.
Brinjal (Aubergine) – First saute brinjal in oil well then add very little water and cook.
Drumstick – Cook in water along with salt and turmeric powder until almost done then proceed.
Chow Chow – Boil it along with turmeric powder, water then add it.
Colocasia – Pressure cook until done peel off the skin and proceed.
Ripe mango – Peel the skin, cut into cubes, steam cook and add it.
Raw Banana – Peel the skin, slice it, steam it and add it.

Other than this you can even add bonda made with chickpea flour which is very famous known as bonda mor kulambu. Even methu vadai can be added to this kuzhambu, we call it vadai kuzhambu. It tastes so good when the vadais are nicely dunk in the curry.

Mor Kulambu Ingredients

Yogurt (curd): The base of Mor Kulambu is curd also known as yogurt, which gives the curry its tangy flavor. Make sure to use slightly sour yogurt for best taste.
Rice & Toor Dal : Rice and toor dal grind to a paste helps to make the curry flavorful and thick.
Vegetable : I have used ladies finger here. You can use ashgourd too.
Coconut : Coconut gives thickness and flavor to the curry.
Cumin Seeds: Cumin seeds gives a warm flavor to the curry.
Green Chilies: Green chilies adds spice to this curry. The number of chilies can be adjusted based on the spice preference.
Tempering : A basic tempering is made with mustard seeds, red chillies, curry leaves and hing.
Turmeric Powder: Turmeric is added for its color and mild flavor.

How to make Mor Kulambu Step by Step

1.Rinse and Soak 1/2 tablespoon raw rice with 1 tablespoon toor dal along with water for 2 hours.

2.Add this to a mixer jar along with 2 green chilies,1 teaspoon cumin seeds, 1/4 cup coconut and 1/4 teaspoon turmeric powder.

3.Add little water and grind it to a fine paste and set it aside.

4.To 3/4 cup thick yogurt add 1/4 cup water, whisk it well and set aside.

5.Heat 1 tablespoon oil add around 10 ladies finger cut into 1 inch long. Fry until it shrinks and is not sticky.

6.Add the coconut paste along with 1/4 teaspoon turmeric powder and salt to taste.m Rinse the mixer with water and add it.

7.Add 1/2 cup water and give a quick mix.

8.Let the curry boil for 3 minutes.

9.Switch off.

10.Add the curd mixture. Switching off and adding curd prevents curd from curdling.

11.Mix it well.

12.To prepare tadka heat 2 teaspoon oil add 1 teaspoon mustard seeds let it splutter. Then add 2 red chilies along with 1/4 teaspoon hing and few curry leaves.

13.Add this prepared tadka to the curry and mix it well.

14.Switch on bring the curry to a rolling boil and switch it off. Do not cook for more time once you see the curry bubbling switch it off immediately.

Mor Kulambu is ready!

Expert Tips

The pale yellow color comes only after the curry boils so don’t add more turmeric powder than the mentioned quantity.
You can even use regular rice instead of raw rice or any white rice variety for grinding the paste.
You can roast and grind the ingredients too for a more different flavored curry.
Adjust chillies according to your spice level.
When you add vegetables with water like ashgourd it leaves out water so while cooking add very less water.
You can make more kulambu with or without vegetables.
Curd used should be thick and sour.
You can use gingelly oil (nallennai) for tempering, this gives a great flavor to the curry.
Switch off the stove and then add curd – this prevents curd from curdling.
You can mix curd along with grind coconut mixture and add it but this way you need to be very careful while boiling as there more chances for it to split while boiling. So I always prefer to add curd separately after switching off.

Serving & Storage

Serve it with rice and any stir fried vegetables, tastes best when had fresh. Keeps well in room temperature for 5-6 hours, refrigerate it and it keeps well for 2 days in fridge.

FAQS

1.Can I make this curry without coconut?

Yes you can make this curry without coconut too but the consistency of the gravy will be less thick.

2.What are the vegetables that can be used for Mor Kulambu?

Okra (Ladies finger), White Ashgourd, Brinjal (Aubergine), Drumstick, Chow Chow, Colocasia, Ripe mango, Raw Banana etc

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