Mor kulambu is a curd or buttermilk-based curry from the South Indian cuisine and is similar to kadhi from north India. Making mor kuzhambu is easy. I make two versions of more kuzhambu. Mor kuzhambu is an easy and quick shot for a lunch menu. Adding onion and fresh masala we grind, makes it really flavourful. My Amma always add masala Vada in this kuzhambu. That gives an additional flavor and taste. And do more vada for side dish nothing more than that, before marriage this was the constant menu once in two weeks, we are all like to have without any hesitation. I’m following the same for now itself… Sometimes I add ash gourd/ white pumpkin too. But here I dint add any vegetables. I just added small onions and made it simple. I enjoyed with hot rice. We can do many variations in this simple recipe.
1.with or without vegetables
2.with or without coconut
3. grind coconut paste coarsely or smoothly
4. using regular oil or coconut oil
5. only with onions
Watch Mor Kulabmbu recipe in Tamil
mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe
Description
Firstly, beat the little sour curd in to thick and smooth curd without any clumps.
To prepare masala paste, take toor dal and raw rice wash and soak them for 30 minutes.
In a mixie jar grind all the ingredients listed under “To prepare masala paste” to a smooth paste with ¼ cup of water. Keep fresh masala aside.
Heat the pan with oil add mustard seeds, split urad dal, Hing powder, broken dry red chillies and few curry leaves allow them to splutters and turn chillies aromatic.
Add chopped small onion sauté in oil until fully cooked.
Then add freshly ground masala paste, turmeric powder and little water cook the masala in medium flame for 3-4 minutes.
Add requires natural sea rock salt mix well.
Add beaten thick curd in to it.
Mix altogether by continuous stirring in medium flame.
Switch off the flame no need to cook the curd with masala.
Switch off the flame no need to cook the curd with masala.
Immediately transfer this in to another bowl to avoid become watery.
Yummy and tasty small onion mor kuzhambu is ready to serve.
Ingredients
To prepare masala paste
To prepare main recipe
Instructions
-
Firstly, beat the little sour curd in to thick and smooth curd without any clumps.
-
To prepare masala paste, take toor dal and raw rice wash and soak them for 30 minutes.
-
In a mixie jar grind all the ingredients listed under “To prepare masala paste” to a smooth paste with ¼ cup of water. Keep fresh masala aside.
-
Heat the pan with oil add mustard seeds, split urad dal, Hing powder, broken dry red chillies and few curry leaves allow them to splutters and turn chillies aromatic.
-
Add chopped small onion sauté in oil until fully cooked.
-
Then add freshly ground masala paste, turmeric powder and little water cook the masala in medium flame for 3-4 minutes.
-
Add requires natural sea rock salt mix well.
-
Add beaten thick curd in to it.
-
Mix altogether by continuous stirring in medium flame.
-
Switch off the flame no need to cook the curd with masala.
-
Switch off the flame no need to cook the curd with masala.
-
Immediately transfer this in to another bowl to avoid become watery.
-
Yummy and tasty small onion mor kuzhambu is ready to serve.
Note
- Beat the curd smoothly before mixing the ground items. If not beaten properly, the kuzhambu may break and look like curdled milk.
- Do not allow the buttermilk mixture to roll boil. It should just raise and becomes foam-covered.
- Roll boiling makes the gravy watery and lose all its taste.
