Mor Kuzhambu is a traditional South Indian sambar variety. Similar to North Indian Kadhi, this is made using curd/yogurt, it is very popular and quite easy to make.
Served with hot rice, this is made during festivals and special occasions. Unlike the regular sambar that take some time, this delicious dish can be prepared in less time and does not need elaborate ingredients.
With numerous local flavours, the buttermilk kuzhambu is a staple of Tamil cuisine.
5 from 2 votes
Mor Kuzhambu Recipe
A staple of Tamil Nadu, this is a delicious sambar variety made with curd.
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Main Course
Cuisine: South Indian, Tamil Nadu
Ingredients for Mor Kuzhambu
2cupCurd
300gWhite Pumpkinchopped
1inchGinger
4 to 5Green Chillies
4 to 5Dry Red Chillies
2tspCoriander Seeds
1tbspCoconut grated
2tspBengal Gram Dal
2tspToor Dal
1/4tspCumin Seeds
as per tasteSalt
For Tempering:
1/4tspMustard Seeds
1/2tspUrad Dal
a pinchAsafoetida Powder
1 to 2Dry Red Chillies
How to make Mor Kuzhambu
Soak the bengal gram dal, toor dal, coriander seeds, ginger, green chillies and dry red chillies for 45 to 60 minutes.
Drain well.
Grind together with turmeric powder, cumin seeds and coconut to a fine paste.
Heat 1/4 cup of water in a pan over medium flame.
Add the pumpkin pieces, turmeric powder and salt.
Simmer for a few minutes.
Fry the tempering ingredients in little oil and add to the pan.
Whisk the curd and add to the pan along with the ground paste.
Stir well.
If required, add some water and simmer for a minute or two.
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