Mullangi Mor Kuzhambu is a traditional Tamil Nadu specialty that makes humble radish into a luxuriously creamy curry. I make this version often at home. The combination of ground spices and coconut creates a rich base, while the radish adds a subtle sweetness that pairs beautifully with the tanginess of yogurt.
About the Recipe
This recipe stands out for its simplicity and wholesome ingredients. The toor dal adds protein, while yogurt provides a creamy base that carries the flavors of freshly ground spices. I always let the radish cook until just tender – that way it retains its pleasant texture while soaking up the curry’s flavors. The tempering with mustard seeds adds a final aromatic touch.
Why you will love this recipe
This dish offers the perfect balance between comfort and nutrition. The yogurt makes it light yet satisfying, while the radish adds bulk without heaviness. The freshly ground spice mixture creates layers of flavor that develop as you eat. It is also versatile – you can adjust the spiciness to your taste and experiment with different vegetables.
Cooking Tips
Use thick yogurt at room temperature to prevent curdling. Cook the radish until just tender – overcooked radish can become mushy. When grinding the spice mixture, add coconut last for the best texture. Keep the heat low while adding yogurt and stir continuously. I always let the tempering oil cool slightly before adding it to the curry.
Serving and Storing Suggestions
Serve hot with steamed rice. This recipe serves 4-6 people and keeps well in the refrigerator for up to 2 days. Reheat gently on low heat, stirring occasionally. Total prep time is 15 minutes, cooking time is 30 minutes.
Similar Recipes
- 1. More Kuzhambu (Traditional yogurt curry)
- 2. Radish Sambar
- 3. Vendakkai Mor Kuzhambu (Okra in yogurt curry)
Nutrient Benefits
Radish provides vitamin C and antioxidants, while yogurt offers protein and probiotics. Toor dal adds protein and fiber. The spices, especially turmeric, have anti-inflammatory properties. Coconut provides healthy fats and minerals. This combination makes for a nutritionally balanced meal.
Mullangi Mor Kuzhambu
Ingredients
- Toor Dal – 100 gms cooked
- Red Radish – 250 gms chopped, boiled (you can also pressure cook for 1 whistle)
- Plain Yogurt – 500 ml
- Green Chillies – 2
- Turmeric Powder – as required
- Salt – as per taste
- Mustard Seeds – little
- Oil
Grind together:
- Urad Dal – 1 tblsp
- Dry Round Red Chillies – 4
- Coriander – 1 tblsp
- Coconut – 1 cup grated
- Rice Flour – 1 tblsp
Instructions
- Roast all the ingredients except coconut in a pan.
- Add coconut and grind.
- In a deep pan combine the cooked dal, yogurt, green chillies and radish over moderate heat.
- Add the ground ingredients and stir well. Add salt and turmeric powder.
- Heat mustard seeds in little oil and pour over the kuzhambu as soon it starts to splutter.
- As soon as it starts to boil, remove from heat.
- Serve hot with rice.
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Frequently Asked Questions
Can I use low-fat yogurt?
Full-fat yogurt works best as it is less likely to curdle. If using low-fat, add a tablespoon of rice flour to stabilize it.
How do I prevent the yogurt from curdling?
Use room temperature yogurt, keep heat low, and stir continuously. Adding rice flour helps stabilize the curry.
Can I make this ahead of time?
Yes, but reheat gently on low heat. The curry tastes best when fresh but keeps well for 2 days in the refrigerator.
Note: image is for illustration purposes only and not that of the actual recipe.
