Milagu Mor Kuzhambu is a classic Tamil Nadu recipe that brings together creamy buttermilk, spicy black pepper, and tender elephant yam. The dish has been a staple in South Indian homes for generations. I learned this recipe from my grandmother, who would make it especially during hot summer months. The pepper adds a nice kick while the buttermilk keeps things cool and refreshing.
About the Recipe
This recipe stands out because it’s both simple and satisfying. The combination of black pepper and buttermilk creates a unique flavor that’s hard to find in other dishes. It’s great for beginners since it doesn’t need many ingredients or complex techniques. Plus, it’s ready in just 30 minutes.
Why You’ll Love This Recipe
You’ll fall for this recipe because it’s quick, easy, and so tasty. The creamy buttermilk base is comforting, while the black pepper gives it a nice spicy kick. The elephant yam adds wonderful texture and makes it filling. It’s also budget-friendly and uses ingredients you might already have in your kitchen.
Cooking Tips
– Make sure to cook the yam until it’s completely tender
– Use fresh buttermilk for best results
– Don’t skip the tempering step with mustard and fenugreek seeds
– Grind the pepper-rice mixture as fine as possible
– Keep stirring while simmering to prevent curdling
Serving and Storing Suggestions
Serves 4 people. Best served hot with steamed rice. Can be stored in the fridge for up to 2 days. Total prep and cooking time: 30 minutes. Reheat gently on low heat, stirring occasionally.
Similar Recipes
- More Kuzhambu (Plain Buttermilk Curry)
- Vendakkai Mor Kuzhambu (Okra Buttermilk Curry)
- Thakkali Mor Kuzhambu (Tomato Buttermilk Curry)
Nutrient Benefits
This dish is packed with goodness. Buttermilk aids digestion and provides calcium. Black pepper has anti-inflammatory properties. Elephant yam is rich in fiber and minerals. The combination makes for a healthy, nutritious meal that’s easy on your stomach.
Milagu Mor Kuzhambu
Ingredients
- 100 g Senai Kizhangu (Elephant Yam)
- 1 tsp Rice
- 20 to 25 Peppercorns
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 250 ml Buttermilk
- 1 tsp Oil
- Salt (as per taste)
Instructions
- Heat oil in a pan.
- Fry the peppercorns for a minute and remove.
- Mix with rice and grind to a fine powder.
- Peel and finely chop the yam.
- Boil until tender.
- Mix salt, ground pepper, boiled yam and buttermilk in a pan.
- Simmer over medium flame.
- Fry the mustard seeds and fenugreek seeds in little oil.
- Add the mor kuzhambu and stir.
- When it starts to bubble, remove from flame.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I skip the elephant yam?
Yes, you can make this without yam, but it adds nice texture and makes the dish more filling. You could substitute with vegetables like pumpkin or potato instead.
Why is my buttermilk curdling?
This usually happens when the heat is too high. Keep the flame on medium-low and stir continuously. Also, make sure to add the buttermilk after the yam is completely cooked.
How spicy is this dish?
The spice level comes from black pepper and can be adjusted to your taste. Start with fewer peppercorns if you prefer it milder, and add more next time if needed.
