Mor Kuzhambu is a yogurt based dish made with a spice paste. It is traditionally served with a simple Potato curry for a comforting meal.
We are starting our Mega marathon today. 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. Today's combo is Mor Kuzhambu with simple Aloo fry/ potato curry.
More Kuzhambu | Mor Kulambu | Majjiga Pulusu:
This is a spiced buttermilk/ yogurt based dish from South India. The name of the dish literally means mor for buttermilk and kuzhambu for stew.
Yogurt/ buttermilk based dishes are quite popular in India and each region has it's own version of this stew. This Punjabi kadhi with pakora is a restaurant favorite. While this lesser known Gujarati kadhi is absolutely delicious.
My mom makes Andhra version of this buttermilk stew. It is called Majjiga pulusu in Telugu and it is always a big hit with everyone.
How to make More Kuzhambu:
This recipe 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.
Yogurt is thinned with water or you can use store bought buttermilk in this dish. It is then simmered with a spice paste until thick and delicious.
Ingredients in Spice paste:
Fresh or dry Coconut forms the base of the spice paste. Lightly toasted lentils, spices and dry red chilies are ground to a smooth paste and then added to the yogurt/ buttermilk. The resulting stew is a spicy and lip smacking dish.
How to Serve Mor Kuzhambu:
Traditionally mor kuzambu is served with steamed white rice and a simple potato curry. This is a lip smacking combination with some crispies like papad on the side.
Mor Kuzhambu
Ingredients
For Spice Paste:
- 2 tsp Oil
- 1½ tbsps chana dal
- 1¼ tbsps urad dal
- 1¼ tbsps Fenugreek seeds
- 1 tsp Coriander seeds
- 6 Dry Red chilies
- ½ tsp Asafoetida powder
- 3 tbsps Fresh grated coconut
- ½" piece Ginger, grated
For the Mor Kuzhambu:
- 2 cups Curd, whisked
- 2 tsp Oil
- ¾ cup Veggies of choice, chopped (ash gourd, okra, aubergine, green pepper, green peas, skinned and cubed potatoes or arbi)
- ¼ tsp turmeric
- To taste salt
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds
- 1 Dry Red Chili, halved
- 8 ~ 10 curry leaves
Instructions
Make the spice paste:
- Heat 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.
Make Mor Kuzhambu:
- To the ground paste add the whisked yogurt, turmeric and salt. Beat till mixture is smooth.
- Heat 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.
- 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.
- Serve hot with rice, potato curry and papad.
Notes
- Use slightly sour yogurt/ curd for best results.
- The spice paste can be made up to 2 days in advance.
Nivedhanams Sowmya
very homey and comforting.. i am also starting the marathon with kuzhambu and potato fry, mine is kaara kuzhambu though..
Srivalli
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!
Archana Potdar
This mor kuzhambu sounds a bit like my moms version.I must try this will love all the flavours u have described.
Usha Rao
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.
Sapana Behl
How beautifully you have presented the spread.The kuzhambu looks so delicious.
The Pumpkin Farm
I am yet to try this kadhi...your bowls are amazing and so is your photography
rekhas kitchen
First thing beautiful props Pavani and the combo is a classic combination. Your pictures made me drool.... great start...
Harini-Jaya Rupanagudi
Lovely pictures with apt props. I am sure the combo is a classic one.
Global Tastes & Travels Inc.
looks like a flavorful combination. there is so much yogurt in Indian cuisine..how your husband must forebear it:)
Global Tastes & Travels Inc.
looks like a flavorful combination. there is so much yogurt in Indian cuisine..how your husband must forebear it:)
Gayathri's Cook Spot
I love mor kulambu and the potat is a perfect side dish for it. You have captured it well..
sneha datar
Drooling over the dish, nice presentation.
PJ
Indeed this is a classic combo..Love, love love your props and click...
Sandhiya
Beautiful props pavani and loved your picture, it's stunning.Great combo..but in our house, we paired mor kuzhambu with parrupu vada..
Srividhya Gopalakrishnan
Great way to start the BM with the traditional recipe. Yum
vaishali sabnani
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.
Priya Suresh
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.
Priya Srinivasan
Beautiful props pavani!! I can't take my eyes off that bowl!!! Morekuzhambu is my favorite and potato along is a great combo
Suma Gandlur
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.
Julia Roberts
Really nice post. Thanks for sharing.south indian vegetarian restaurant