Mor kuzhambu

Feeling lazy to cook for the day? Try this simple kuzhambu recipe then. Kuzhambu is Tamil cuisine. It is a side dish to steam rice and popular in southern part of India. Mostly Kuzhambu is prepared using different type of lentils/dals , selection of vegetables and tamarind juice and spices.  This one done using base ingredient as curd /mor and suitable vegetables for this recipe are white pumpkin, Lady Finger/Bendi, Arbi/Sepankizhangu/ Taro Root, chow chow /chayote or tomato. It is very quick to prepare compromising taste. It could ease your busy morning routine.

If I try to translate the recipe name in English Mor Kuzhambu = Curd Stew


  • Sour Curd - 3 cups
  • Besan/ Kadalai Mav / Chickpea Flour- 1 tbsp
  • Tomato - 1 no.
  • Turmeric Powder - 1 tsp
  • Salt to taste

>For Grinding

  • Grated Cocounut - 1/4 cup
  • Green Chilies - 3 to 4 nos. (as per taste)
  • Jeera/Cumin Seeds - 2 tsp
  • Ginger - 1" piece

>For Seasoning

  • Mustard Seeds - 2 tsp

Time Required: 20 mins.


Step 01. Whisk the  curd nicely (use sour curd for better taste)

Step 02. Add besan and mix well without lumps


Step 03. Blend the green chilies, cumin seeds, grated coconut and ginger piece into fine paste using little water


Step 04. Add diced tomato, turmeric powder, salt and grounded paste into curd and mix well


Step 05. Heat a pan in a low flame cook them for 3 mins. or like when it starts to raise. Switch off the flame when it is about to boil.


Step 06. Temper with mustard seeds and garnish with curry leaves. Simple yet yummy tasty  most satisfying comfort mor kuzhambu  is ready for lunch box.

Serving: Serve with any curry and papad. The perfect combination will be Eggplant/ Brinjal Curry, Beans Usili and Potato curry but this time  I tried with sundal it was nice too :)

01. Vegetables other than tomato boil them first and then add it to curd mixture and for  bendi/lady finger fry them nicely then add
02. Always cook in low flame do not boil the curd


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