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Buffet on Table: Week 1 — Combos from Countries

Day 1: Mor Kuzhanbu & Potato Curry

We are starting our Mega marathon today and it’s going to be a very very interesting September with lots of delicious International and Indian dishes. Theme for the first week is Combo dishes from different countries.

My first stop is in India, Tamil Nadu in particular. Ever since I saw this combo of mor kuzhambu with aloo/ potato curry in Sandhya’s blog, I wanted to try it too. But since the husband is a yogurt-phobic, I was waiting for the right opportunity to make these dishes. Finally I made them while he was travelling and enjoyed all by myself 🙂

My mom makes majjiga pulusu too but the method is slightly different from the Tamil Nadu version. Even with my very limited Tamil knowledge, I think even mor kuzhambu literally means majjiga (buttermilk), pulusu (stew). Correct me if I’m wrong my dear Tamil friends 🙂

This recipe for Mor Kuzhambu is from Dakshin cookbook by Chandra Padmanabhan. There were 2 versions for this dish in the book and I picked the easier one that didn’t involve soaking dals. The soaked dal version sounds like my mom’s version, I will try and post my findings some time.

Yogurt is thinned out and simmered with a spice paste. Served with rice and papad this Mor Kuzhambu and Potato curry combo is comforting and delicious.

Print Recipe
Mor Kuzhambu Yum
Mor Kuzhambu is a traditional dish from Tamil Nadu -- it is a yogurt based dish with a spice paste. Served with rice and papad this Mor Kuzhambu and Potato curry combo is comforting and delicious.
Mor Kuzhambu
Course side dish
Cuisine tamil
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Curd , whisked
  • ¼ tsp Turmeric
  • to taste Salt
  • ¾ cup Veggie of choice, chopped (ash gourd, okra, aubergine, green pepper, green peas, skinned and cubed potatoes or arbi)
For Spice Paste:
  • tbsps Chana dal
  • tbsps Urad dal
  • tbsps Fenugreek seeds
  • 1 tsp Coriander seeds
  • 6 chilies Dry red
  • ½ tsp Asafoetida powder
  • 3 tbsps Coconut Fresh , grated
  • ½ Ginger " piece, grated
For the Tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • 1 red chili Dry , halved
  • 8 ~ 10 Curry leaves
Course side dish
Cuisine tamil
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Curd , whisked
  • ¼ tsp Turmeric
  • to taste Salt
  • ¾ cup Veggie of choice, chopped (ash gourd, okra, aubergine, green pepper, green peas, skinned and cubed potatoes or arbi)
For Spice Paste:
  • tbsps Chana dal
  • tbsps Urad dal
  • tbsps Fenugreek seeds
  • 1 tsp Coriander seeds
  • 6 chilies Dry red
  • ½ tsp Asafoetida powder
  • 3 tbsps Coconut Fresh , grated
  • ½ Ginger " piece, grated
For the Tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • 1 red chili Dry , halved
  • 8 ~ 10 Curry leaves
Mor Kuzhambu
Instructions
  1. For the Spice paste: Heat 2tsp oil in a pan, fry chana dal, urad dal, fenugreek seeds, coriander seeds, red chilies and asafoetida powder until fragrant and toasted. Cool for a little bit and grind into a smooth paste with coconut and ginger adding little water.
  2. To the ground paste add the whisked yogurt, turmeric and salt. Beat till mixture is smooth.
  3. Heat 2tsp oil and add the tempering ingredients. Once the mustard seeds start to splutter, add the veggie of choice and fry for a mixture. Add enough water to cover the vegetable, cover pan and simmer on low heat until tender.
  4. Add the prepared yogurt mixture to the vegetable and heat it on low heat. Remove from heat when the kuzhambu just begins to boil. Take care not to let it curdle.
  5. Serve hot with rice, potato curry and papad.
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20 thoughts on “Mor Kuzhambu and Potato Curry”

  1. very homey and comforting.. i am also starting the marathon with kuzhambu and potato fry, mine is kaara kuzhambu though..

  2. Wow Pavani, you have been restless girl to post ahead..so wonderful..and needless to say your pictures are stunning!…this is definitely a superb lip smacking combination, you have chosen so well!..and yes you are right both Andhra and Tamil cuisines only slightly vary!..can’t wait to see what you have cooked up..and drool over your sinful pictures!

  3. Even I have that cook book. I have made quite a few recipes from her book. The combo looks inviting. I love the backdrop color.. 🙂 and also the wooden server.

  4. First thing beautiful props Pavani and the combo is a classic combination. Your pictures made me drool…. great start…

  5. looks like a flavorful combination. there is so much yogurt in Indian cuisine..how your husband must forebear it:)

  6. looks like a flavorful combination. there is so much yogurt in Indian cuisine..how your husband must forebear it:)

  7. Beautiful props pavani and loved your picture, it’s stunning.Great combo..but in our house, we paired mor kuzhambu with parrupu vada..

  8. I don’t know where to begin..ok first the clicks , they are awesome, very rustic atmosphere with stunning presentation, the props have taken my heart. Fantastic way to start the BM , loving the South combo too.

  9. Love that rustic props and they looks fabulous to kick start this long marathon.. South Indian combo makes me drool, a lipsmacking combination and definitely my kind of food.

  10. Beautiful props pavani!! I can’t take my eyes off that bowl!!! Morekuzhambu is my favorite and potato along is a great combo

  11. First of all seriously, where did you get these bowls in which you served the curry and kuzhambu? Really loving them. :)A great start to BM with that comforting meal.

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