Mor Kuzhambu
🧾 Ingredients (Serves 4)
Main ingredients:
• 1 cup thick curd (yogurt), slightly sour
• ¼ cup grated coconut
• 1–2 green chilies
• 1 tsp cumin seeds
• 1 tbsp soaked chana dal (optional, for thickness)
• ¼ tsp turmeric powder
• Salt to taste
Vegetables (choose one):
• 1 cup ash gourd (white pumpkin), cubed
• OR 6–8 okra (ladies’ finger), chopped and sautéed
• OR 6–8 colocasia (arbi), boiled and peeled
For tempering:
• 1 tbsp coconut oil or ghee
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 2 dried red chilies
• A pinch of asafoetida (hing)
• 8–10 curry leaves
Method
1. Cook the vegetable
◦ Boil ash gourd or colocasia until soft. If using okra, sauté until lightly crisp.
2. Grind the paste
◦ Blend coconut, green chilies, cumin, soaked chana dal (if using), and a little water into a smooth paste.
3. Prepare curd mixture
◦ Whisk curd with turmeric and salt. Add the ground paste and mix well.
4. Simmer gently
◦ Add cooked vegetables to the curd mixture. Heat on low flame—do not boil. Stir gently until warm and slightly thickened.
💡 Tips
• Never boil Mor Kuzhambu—curd may split. Keep flame low.
• Use slightly sour curd for authentic tang.
• Ash gourd gives a traditional flavor, but okra adds texture.
• Coconut oil enhances aroma—especially in Kerala-style versions.
• Serve with paruppu usili, potato fry, or papadam for a complete meal.
💡 Tips
• Never boil Mor Kuzhambu—curd may split. Keep flame low.
• Use slightly sour curd for authentic tang.
• Ash gourd gives a traditional flavor, but okra adds texture.
• Coconut oil enhances aroma—especially in Kerala-style versions.
• Serve with paruppu usili, potato fry, or papadam for a complete meal.
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