Mor Kuzhambu (Morkuzhambu), a very simple and yummy and traditional kuzhambu variety made using yoghurt. Mor Kuzhambu (Morkuzhambu) is one of the instant kuzhambu variety that doesn't need more effort and preparation. Ladyfinger (Vendaikkai) is one of the vegetable, which we usually stir-fry add in mor kuzhambu. During festivals, mor kuzhambu is one of the important dish we follow in our home. We can also add medhu vadai in mor kuzhambu. Generally cluster beans paruppu usili is a wonderful accompaniment for mor kuzhambu. We can also do stir-fried vegetables. Keerai Masiyal is also one of the best accompaniment for mor kuzhambu.
Mor Kuzhambu (Morkuzhambu) is a satisfying south Indian dish made with yogurt and fresh coconut and usually served with cluster beans paruppu usili or Keerai Masiyal
Mor Kuzhambu (morkuzhambu) can be made in different ways. Paruppu urundai Mor kuzhambu is a famous dish made in southern part of Tamilnadu and Kerala. Bonda Morkuzhambu or Morkuzhambu with vada is an another way to make Mor Kuzhambu using Bonda. Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Finally, another method is Iru Puli Kuzhambu. We are using both butter milk and tamarind to make this kuzhambu and hence its called Iru Puli Kuzhambu.
Recipe Card for Mor Kuzhambu
Mor Kuzhambu | Morkuzhambu | Vendakkai Mor Kuzhambu
Equipments Needed
- Mixer Grinder
Servings: 4 People
Calories: 24kcal
Mor Kuzhambu is a very simple, yummy and traditional kuzhambu variety made using yoghurt. It's integeral part of Tamil cuisine. This Kuzhambu usually made with Vendakkai (Okra) / Ashgourd (Poosanikkai) / or even without any vegetables. In this recipe i have used Okra to make morkuzhambu.
Print Recipe
Ingredients
- 1 Cup Curd (Plain Yogurt) 1 cup = 250 ml
- ¼ teaspoon Turmeric Powder
- 10 nos Lady Finger / Okra / Bhindi
- 1½ teaspoon Salt adjust to your taste
For Grinding:
- 1 tablespoon Coriander seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 inch Ginger
- 4 nos Green Chiilies adjust to your taste
- ½ Cup Grated Coconut
For Tempering:
- 1 teaspoon Coconut Oil (or any cooking oil)
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
- Soak the coriander seeds, channa dal in water for 10 minutes.
- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and then fry for 5 seconds
- Then add chopped ladysfinger along with salt and turmeric powder and mix well and stir -fry them nicely and remove from flame. Please note that the salt that we are adding here for only the ladysfinger so adjust the salt accordingly. The salt for the Kuzhambu will be added at the last step.
- Drain water from the soaked coriander seeds and channa dal and take them to the mixer along with green chillies, ginger and grated coconut and grind it to a nice paste
- In a pan or vessel, take the ground paste. Add yoghurt, turmeric powder and mix well. Keep the vessel over the flame
- When the morkuzhambu starts forming forth and it is about to boil, remove from flame. Add salt mix well and add the seasoned ingredients along with stir-fried ladysfinger
- The yummy morkuzhambu is now ready to serve
Video
Notes
- Don't let the buttermilk boil. We should switch off the flame as soon as you see the kuzhambu is about to boil.
- Sour curd / Buttermilk is preferred to make this kuzhambu
Nutritional Info
Nutrition Facts
Mor Kuzhambu | Morkuzhambu | Vendakkai Mor Kuzhambu
Amount Per Serving (0.5 cup)
Calories 24
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 1g0%
* Percent Daily Values are based on a 2000 calorie diet.
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Method for making Mor Kuzhambu (Morkuzhambu):
- Soak the coriander seeds, channa dal in water for 10 minutes. Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and then fry for 5 seconds
- Then add chopped ladysfinger along with salt and turmeric powder and mix well and stir -fry them nicely and remove from flame. Please note that the salt that we are adding here for only the ladysfinger so adjust the salt accordingly. The salt for the Kuzhambu will be added at the last step.
- Drain water from the soaked coriander seeds and channa dal and take them to the mixer along with green chillies, ginger and grated coconut and grind it to a nice paste
- In a pan or vessel, take the ground paste. Add yoghurt, turmeric powder and mix well. Keep the vessel over the flame
- When the mor kuzhambu starts forming forth and it is about to boil, remove from flame. Add salt mix well and add the seasoned ingredients along with stir-fried ladysfinger
- The yummy mor kuzhambu (morkuzhambu) is now ready to serve
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