Mor Kuzhambu is one of the main course of any South Indian Lunch. It is one of the delicacy of Tanjore cuisine. It is made is many different ways in different part of the India. A variant of this is called “Khadhi” in North Indian cuisine.
Authentic way of making Mor Kuzhambu is different from the one I had shared below. The below version is an instant version of Mor Kuzhambu. I learnt this recipe from a cook who comes to our house on special occasions. Whenever we have any pooja/homam at home, we call this “mami” to for cooking. Generally after the pooja, we insist the Brahmins to have food at our house. Mami makes the elaborate kalyana sappadu for our extended family in 2-3 hours of time.
I guess these professional cooks would know many of these tricks. Here is the version I learnt from her. This is a version that I make when I am short of time or energy. If you have ingredients handy, this is done in less than 10 minutes.
Do try this recipe and let me know your feedback.
Instant Mor Kuzhambu
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep time: 15 Mins | Cooking time: 5 Mins | Serves: 4
Sour curd – 200 grams or 1 cup
Green chillies –3 or 4 nos
Scraped coconut – ½ coconut
Ladies finger – 3 nos (Cut into 1 inch pieces)
Jeera – 1 tablespoon
Turmeric powder – ¼ Tsp
Salt – 1 Tsp
Oil – 1 Tablespoon
Mustard – 2 Pinch
Red chillies (torn) – 3 nos
Curry leaves – 1 spring
- Place scraped coconut in mixer jar adding 2 table spoon of water and grind it well to a smooth paste.
- Open the lid, add chillies and give it a grind. Add few spoons of water, if need be.
- Lastly add Jeera and give it a whisk. Jeera should not get mashed. Give it only a whisk.
- Using whisk or mixer, smoothly whisk the sour curd without any lump.
- Add the ground paste with turmeric powder with ¼ of whisked curd and bring it to boil in low flame.
- When the mixture starts bubble, stir the kuzhambu. Wait for the mix to boil in low flame.
- Switch off the flame and add salt. Give a good stir to get the salt mixed in the kuzhambu.
- Add the remaining whisked curd. No need to boil after adding remaining curd.
- To temper, in a kadai heat oil and add mustard. When mustard splutters, in a low flame add ladies finger and torn chillies. Add a pinch of salt and sauté till ladies finger cooks well on all side. Add the curry leaves and switch off the flame.
- Add the tempered items to the kuzhambu.
Enjoy mor kuzhambu with hot steaming rice. I had it with onion potato curry.
Notes and tips:
- You should add salt after switching off the flame only. Else curd would change texture.
- All cooking should be done in low flame only.
- You can add other vegetables like cooked pumpkin cubes, cooked and de-skinned Arbi (Seppankizhangu), or fried kuzhambu vadam to the kuzhambu. Mami adds vada to the kuzhambu as it used to be readily available.
- Taste for the kuzhambu comes from sourness of curd, chilli and salt. Adjust them accordingly.