Mor Kuzhambu Recipe | South Indian Buttermilk Curry

Mor Kuzhambu/Buttermilk curry which we are going to see here is a simple base recipe prepared using coconut paste. This is one of the staple food in all South Indian houses. You can add any veggies of your choice like white pumpkin, chow chow, ash gourd, bitter gourd.

There are two methods of making mor kuzhambu. One method is with coconut paste and the other method is using toor dal and rice paste. Today we are going to see the method using coconut paste. This mor kuzhambu is often served with hot steamed rice and pairs well with Spicy potato fry. But this time I made Pudalangai Kootu along with this, as it was my hubby’s request. Always prepare this curry in the sour curd. Sour curd gives you better taste to this curry. Now let us see how to prepare this recipe.

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Mor Kuzhambu Recipe | South Indian Buttermilk Curry

Print Recipe

Easy Mor Kuzhambu//Buttermilk curry using coconut.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
4 People	10 minutes

Cook Time

15 minutes

Servings Prep Time 4 People 10 minutes

Cook Time 15 minutes

Mor Kuzhambu Recipe | South Indian Buttermilk Curry Print Recipe Easy Mor Kuzhambu//Buttermilk curry using coconut. CourseLunch CuisineSouth Indian Servings Prep Time 4 People 10 minutes Cook Time 15 minutes Servings Prep Time 4 People 10 minutes Cook Time 15 minutes

Ingredients

Main ingredients

• 1 Cup Sour Yoghurt/Curd
• 1/2 tsp Turmeric powder
• 1 Dry Red Chili
• 1/2 tsp Mustard,chana dal,urad dal
• 1 strand Curry leaves
• 1 tbsp Coriander leaves
• salt to taste
• 1 tbsp oil

To grind

• 1/4 Cup Coconut grated
• 1 tsp Cumin seeds/Jeera
• 3 Green chilies
• 1/2 inch Ginger

Servings: People

Instructions

1. In a mixie add the ingredients given under "To grind", add little water and make a smooth paste.

   
2. In another bowl add curd, half cup water, turmeric, salt to taste and mix thoroughly without any lumps.

   
3. Heat a kadai or pan, add oil. Once oil gets heated add mustard seeds. Let it crackle. Then add curry leaves, dry red chili and saute for a minute. Then add ground coconut paste and cook for few mins, until the raw smell goes.

   
4. Now add beaten curd, adjust salt if required and bring to a boil only.

   
5. Then switch off the flame. Garnish with coriander leaves. Mor kuzhambu is ready to go with rice.

   

Recipe Notes

• If you want spicy mor kuzhambu, add few more green chilies while grinding coconut.
• Also while grinding coconut, add only a little water.
• After adding curd do not overcook, just cook to one boil only. Or else curd will start to curdle.
• The consistency of the mor kuzhambu should neither be too watery nor too thick.
• Also, use curd which is little sour. That tastes great.

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You might also like Potato Tawa Fry, Kovakkai Poriyal, Elephant Foot Yam.

Delicious and tangy Mor Kuzhambu is ready to relish along with the hot steamed rice.

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