Mor Kuzhambu Recipe(Mor Kulambu Recipe)


Mor kulambu is mildly spiced, tasty yogurt based curry and also one of the popular & traditional dish of Tamil Nadu. That is made from slightly sour yogurt and pairs beautifully with steamed rice. It can be made with and without coconut. Here is how to make it. In this gravy, I have used Ash gourd ; but you can also try using lady’s finger, chow chow, arbi, medu vada, pakora’s and sometimes without veggies also!

It’s a summer recipe as all the ingredients used in this dish are known to cool down the body. This Mor Kuzhambu is Creamy, Delicious, Full of flavor, Easy to make. if you do not have a sour curd you can also add 1-2 tsp of lemon juice. secondly, always cook the curry or the buttermilk in a low flame.

Watch how to make mor kuzhambu recipe in tamil

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Mor Kuzhambu Recipe(Mor Kulambu Recipe)

Difficulty: Intermediate Prep Time 10 min Cook Time 10 min Total Time 20 mins
Servings: 5
Best Season: Suitable throughout the year


Main Ingredients

To grind fresh coconut masala paste

To temper

how to make mor kuzhambu recipe

Off On

  1. First prepare the coconut masala paste for that add all ingredients under the 'To grind fresh coconut masala paste'.

  2. Grind like a fine paste .

  3. Next First remove the center soft & spongy parts along with seeds. Then peel off the skin using sharp knife. Wash the ash gourd and then chop into desired-sized pieces(not too small and not too big).

  4. Take a pan; add the cubed ash gourd/poosanikai along with little water, turmeric powder and salt.

  5. Close the pan with the lid and allow to cook till it become soft.

  6. Heat the pan with 1/2 Tsp Oil Add the items under to temper table.

  7. Then add cooked Ash gourd/poosanikai along with grounded coconut masala paste .

  8. Sauté it in medium flame until masalas raw smell goes .

  9. Then add beated curd & required salt.

  10. Allow to cook for another 2 to 3 minutes and switch off the gas.

  11. Our yummy Mor kulambu is ready to serve.


  • Mor Kuzhambu should be thick. So, do not add more water.
  • Do not boil Mor Kuzhambu as it will start to curdle. Just switch off, once it is well frothy.
  • If you wish to use ladies finger in place of poosanikai, fry 1-inch sized chopped ladies finger in oil until cooked and then add to curd mix in place of cooked ash gourd.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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