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    Home » easy » Mor Kuzhambu and Potato Curry Combo

    Mor Kuzhambu and Potato Curry Combo

    Published: Sep 1, 2015 · Modified: Jun 13, 2020 by Pavani · Leave a Comment

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    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.

    Bowl of Tamil Nadu Buttermilk Stew with Sauteed potatoes and riceWe 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.

    Bowl of Tamil Nadu Buttermilk Stew with Sauteed potatoes and rice

    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.

    Bowl of Mor Kuzhambu with potato curry and crispies

    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.

    Bowl of Mor Kuzhambu with Aloo curry, rice and papad

    Mor Kuzhambu

    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.
    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Side Dish, soups stews
    Cuisine: south indian, tamil
    Servings: 6 servings

    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.
     
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      September 01, 2015 at 5:31 am

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

      Reply
    2. Srivalli

      September 01, 2015 at 5:48 am

      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!

      Reply
    3. Archana Potdar

      September 01, 2015 at 10:40 am

      This mor kuzhambu sounds a bit like my moms version.I must try this will love all the flavours u have described.

      Reply
    4. Usha Rao

      September 01, 2015 at 11:33 am

      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.

      Reply
    5. Sapana Behl

      September 01, 2015 at 1:29 pm

      How beautifully you have presented the spread.The kuzhambu looks so delicious.

      Reply
    6. The Pumpkin Farm

      September 01, 2015 at 2:59 pm

      I am yet to try this kadhi...your bowls are amazing and so is your photography

      Reply
    7. rekhas kitchen

      September 01, 2015 at 4:11 pm

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

      Reply
    8. Harini-Jaya Rupanagudi

      September 02, 2015 at 1:32 am

      Lovely pictures with apt props. I am sure the combo is a classic one.

      Reply
    9. Global Tastes & Travels Inc.

      September 02, 2015 at 3:41 am

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

      Reply
    10. Global Tastes & Travels Inc.

      September 02, 2015 at 3:41 am

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

      Reply
    11. Gayathri's Cook Spot

      September 02, 2015 at 4:32 am

      I love mor kulambu and the potat is a perfect side dish for it. You have captured it well..

      Reply
    12. sneha datar

      September 02, 2015 at 6:37 am

      Drooling over the dish, nice presentation.

      Reply
    13. PJ

      September 02, 2015 at 10:04 am

      Indeed this is a classic combo..Love, love love your props and click...

      Reply
    14. Sandhiya

      September 02, 2015 at 1:26 pm

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

      Reply
    15. Srividhya Gopalakrishnan

      September 02, 2015 at 4:09 pm

      Great way to start the BM with the traditional recipe. Yum

      Reply
    16. vaishali sabnani

      September 03, 2015 at 12:30 pm

      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.

      Reply
    17. Priya Suresh

      September 06, 2015 at 8:04 am

      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.

      Reply
    18. Priya Srinivasan

      September 06, 2015 at 12:46 pm

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

      Reply
    19. Suma Gandlur

      September 08, 2015 at 3:31 am

      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.

      Reply
    20. Julia Roberts

      December 16, 2015 at 7:31 am

      Really nice post. Thanks for sharing.south indian vegetarian restaurant

      Reply

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    11 shares