Mor kuzhambu, also known as buttermilk curry, is a popular South Indian dish that is made with yogurt, coconut, and a blend of spices. It is a tangy and mildly spicy curry that is typically served with steamed rice. Mor kuzhambu is a refreshing and comforting dish that is perfect for hot summer days.
5 mins
30 mins
35 mins
250g
1 cup thick curd (preferably sour)
Cucumber / Pumpkin
1/2 cup grated coconut
1 tsp cumin seeds
1 tsp toor dal
1 tsp parboiled rice
2 tsp coriander seeds (Dhaniya)
2 green chilies, chopped
1/4 teaspoon turmeric powder
Salt to taste
Water, as needed
1 tbsp coconut oil
1/2 tsp mustard seeds
A pinch of asafoetida (hing)
A few curry leaves
1. In a bowl, add cumin seeds, toor dal, parboiled rice, coriander seeds and soak for 20 to 30 mins.
2. After soaking, transfer it to the blender or food processor and add grated coconut, green chilies. Blend the ingredients to form a smooth paste. You can add a little water if needed.
3. In a mixing bowl, whisk the curd until smooth.
4. In a kadai, add cucumber or pumpkin and then add turmeric powder, salt and water to it.
5. Cover and cook till the vegetable is cooked.
6. Keep the flame on low and add the prepared paste to the kadai and mix well.
7. Then add the whisked curd to it and stir well till it combines well.
8. Stir occasionally to prevent the curd from curdling.
9. Now, prepare the tempering. Heat oil in a small pan over medium heat. Add mustard seeds and allow them to splutter. Then add asafoetida and curry leaves. Fry for a few seconds until the spices become aromatic.
10. Pour the tempering over the mor kuzhambu and mix well.
11. Serve the mor kuzhambu hot with steamed rice.
Mor kuzhambu can be enjoyed on its own, but it is traditionally served with steamed rice. You can also pair it with papad, pickle, or any other side dish of your choice. The tanginess and creamy texture of mor kuzhambu make it a delightful and comforting dish.
Enjoy your mor kuzhambu!
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