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.
For the Mor Kuzhambu:
- 2 cups Curd, whisked
- ¼ tsp turmeric
- to taste salt
- ¾ cup Veggies of choice, chopped (ash gourd, okra, aubergine, green pepper, green peas, skinned and cubed potatoes or arbi)
For Spice Paste:
- 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 Tempering:
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds
- 1 Dry Red Chili, halved
- 8 ~ 10 curry leaves
- 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.
- To the ground paste add the whisked yogurt, turmeric and salt. Beat till mixture is smooth.
- 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.
- 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.