Mor Kozhambu

Easy Mor Kuzhambu Recipe | Vendakkai Mor Kulambu

 

 

Mor kozhambu

Vendakkai Mor Kulambu | Mor Kuzhambu | More Kulambu recipe with stepwise pictures, detailed notes and video.   Buttermilk gravy or Mor Kuzhambu is a popular South Indian dish, mostly prepared in Tamilnadu. 

Mor Kuzhambu or mor kulambu,  buttermilk gravy is the most simple recipe passed on from my paati (grandmother). When there is copious amount of curd at home, and considering the season –  summer, this is an apt recipe. Not much efforts needed, all you need is one mixer, few ingredients to be soaked and ground. mi them all, wait for one boil – your lunch meal is ready. 

You can check out the recipe  how to make homemade curd .

Vendakkai mor kozhambu

Mor Kozhambu taste great with any spicy stir fry vegetable. You can try this easy potato fry along with this. Also check our easy Kuzhambu recipes and Sambar Recipes for lunch ideas.

Things to note

Soaking Time

Do not rush the soaking time. Let it rest. Soaking helps the dal and spices to grind faster and smoother. You can use 2 tbsp of coconut more if you like. 

Beat the curd

Beating the curd in a mixer, helps prevent the curd from curdling. Use slightly sour curd for this kozhambu. 

Vegetables

You can make this kozhambu without any vegetables. you can choose veggies like Okra, Pumpkin, Cucumber, ash guard as well. 

Mor Kulambu

 

BOIL ONCE

Simmer the heat to medium low heat and then add the beaten curd along with ground paste. DO not let the mor kozhambu boil more than once. Once it turns frothy and boil once, switch off the flame and take it off from the heat. If it boils for a long time, the curd will curdle.

Watch Video

Lets check out the recipe

Firstly, take a small bowl and add 1 Tbsp Toor dal, 1/2 Tbsp Channa dal, 1 Tbsp Raw Rice.

More Kulambu Step 1

1 Tsp Coriander seeds. 1 Tsp Cumin seeds and add little water to this and let it soak for 15 – 20 minutes.

More Kulambu Step 2

20 mins later, Secondly, in a dry mixer, add 2 green chilis, 1″ chopped ginger, 2 tbsp shredded coconut,

More Kulambu Step 3

drain the above ingredients. Add it to the mixer and add little water and grind into a smooth paste. Transfer it into a bowl, keep aside.

More Kulambu Step 4

Now, in the same mixer, add 1 cup of thick curd beat smoothly.

Furthermore, mix the beaten curd and the ground paste and keep aside.

More Kulambu Step 6

To make the kozhambu, bring a heavy-bottomed pan over medium heat. Firstly, add 2 tbsp of coconut oil, 1 tsp of mustard seeds, 1/2 tsp urid dal, 1 dry red chili broken, de-seeded. Let it sputter.

More Kulambu Step 7

Now, add the cut okras to the pan and saute it for 5-8 minutes. Or until color changes, and okra turns soft.  Reduce the heat to medium-low and add the ground paste + curd mixture.

More Kulambu Step 8

Add 1/2 tsp turmeric powder, salt. Generous pinch of hing and mix well to combine. Allow the kozhambu to boil once, and the mor kozhambu turns frothy. At this point, switch off the flame.

More Kulambu Step 9

Serve the mor kulambu with hot steamed rice, paired with potato fry. Enjoy.

Buttermilk curry

Vendakkai Mor Kulambu | More Kulambu

Mor Kozhambu or Buttermilk gravy is a popular South Indian dish, mostly prepared in Tamilnadu.  Recipe with stepwise pictures, notes and recipe video.
Prep Time5 mins
Cook Time15 mins
Soaking time15 mins
Course: lunch
Cuisine: South Indian
Keyword: best veg recipes, buttermilk curry, buttermilk recipes, easy indian recipes, easy lunch recipes, easy south indian lunch recipes, full meals, how to make buttermilk, how to make curd gravy, how to make kadi, how to make mor kozhambu, how to make vendakkai mor kozhambu, khadi recipe, ladies finger mor kozhambu, ladies finger mor kulambu, mor, mor kozhambu recipe video, mor kulambu, mor kulambu recipe video, more kozhambu, more kulambu, recipes in tamil, south indian lunch recipes, south indian recipes, south indian thali recipe, summer recipes, tamil recipes, vendakkai mor kozhambu, vendakkai mor kulambu recipe video, vendakkai more kozhambu
Author: Jayasudha Sivakumar

Ingredients

  • 1/2 cup okra
  • 1/2 Tsp Turmeric powder
  • Generous pinch of Hing
  • 1 Cup thick curd slightly sour
  • Salt as needed
  • Water as needed

To Soak

  • 1 Tbsp Toor dal
  • 1/2 Tbsp Channa dal
  • 1 Tbsp Raw Rice
  • 1 Tsp Coriander seeds
  • 1 Tsp Cumin seeds

To Grind

  • Ingredients soaked
  • 2 Green chili
  • 2-3 Tbsp Coconut
  • 1 " Ginger chopped

To Temper

  • 2 Tbsp Coconut oil
  • 1 Tsp Mustard seeds
  • 1/2 Tsp Urid dal
  • 1 Dry red chili
  • Curry leaves

Instructions

  • Firstly, take a small bowl and add 1 Tbsp Toor dal, 1/2 Tbsp Channa dal
  • 1 Tbsp Raw Rice, 1 Tsp Coriander seeds, and 1 Tsp Cumin seeds.
  • Add little water to this and let it soak for 15 - 20 minutes.
  • 20 mins later, Secondly, in a dry mixer, add 2 green chilis, 1" chopped ginger, 2 tbsp shredded coconut.
  • Drain the above ingredients, add it to the mixer and add little water and grind into a smooth paste. Add very little water. Transfer it into a bowl, keep aside.
  • Now, in the same mixer, add 1 cup of thick curd beat smoothly.
  • Furthermore, mix the beaten curd and the ground paste and keep aside.
  • To make the kozhambu, bring a heavy-bottomed pan over medium heat.
  • Firstly, add 2 tbsp of coconut oil.
  • Add 1 tsp of mustard seeds, 1/2 tsp urid dal, 1 dry red chili broken, de-seeded.
  • Let it sputter.
  • Now, add the cut okras to the pan and saute it for 5-8 minutes.
  • Or until color changes, and okra turns soft.
  • Reduce the heat to medium-low and add the ground paste + curd mixture.
  • Add 1/2 tsp turmeric powder, salt.
  • Generous pinch of hing and mix well to combine.
  • Allow the kozhambu to boil once, and the mor kozhambu turns frothy.
  • At this point, switch off the flame.
  • Serve the mor kozhambu with hot steamed rice, paired with potato fry. Enjoy.

Notes

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