More Kulambu / Mor Kuzhambu Recipe / Kulambu varieties

Mor kuzhambu / mor kulambu is a buttermilk-based gravy. This post is on making Ashgourd / white pumpkin / poosanikai mor kuzhambu.

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. Mor Kuzhambu is a recipe that is prepared with ground coconut and green chillies which is then mixed in whisked curd along with a seasonal vegetable. In this recipe, we have used white pumpkin or poosanikai, which is a water rich vegetable, and easy to digest. Ash gourd keeps both our body and mind cool!! The much needed one for the hot summer. The base buttermilk gravy or mor kuzhambu recipe is same, but the choice of veggies can differ as per your taste buds. Ashgourd/poosanikai can be replaced by chow chow/chayote squash or cucumbers/vellarikai or arbi/taro root/seppan kizhangu. Ladies finger/vendaikkai too can be used. 

How to make more kulambu with different vegetables

• Okra (lady finger, bhindi, vendaikkai) – sauté in some oil till okra is almost cooked. Then add in the curd mixture.
• Potato (aloo, urulai kizhangu) – boil or pressure cook. Then peel, chop and add in the kuzhambu.
• Drumstick (murungakkai) – scrape or peel, chop and then cook in some water till almost done. Similar to the recipe shared here.
• Brinjal (aubergines, baingan, kathirikkai) – sauté in some oil till cooked. A bit of water also can be added while cooking brinjals.
• Chow chow (seemai kathirikai) – peel and boil in some water till almost cooked. similar to the recipe shared here.
• Taro roots (arbi, seppankilangu) – boil or pressure cook. Then peel, chop and add to the kulambu.
• Spinach or amaranth leaves (keerai) – chop, blanch, mash and then add to the curd mixture.

Every dish has different taste depends upon the veggie we used. Sometimes I prepare with Chana dal-toor dal vada. Prepare vada not too crispy and put it in to mor kulambu. that’s also tastes great. My kids like vada mor kulambu but me and my husband likes very much any kind of mor kulambu. Mostly in Saturdays I prepare this mor kulambu or Paruppu urundai kulambu when we eat with steamed rice, ahaaa … usually I serve with potato pepper curry or green banana fry.

Watch butter milk based curry / ash gourd mor kulambu recipe video.

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More Kulambu / Mor Kuzhambu Recipe / Kulambu varieties

Author: Sasi Cuisine: South Indian Courses: Lunch Recipe Keys: K Kids Quick Meals V Vegetarian Meals

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 grams Ash guard / poosanikkai
• 2 cups Thick curd
• ¹⁄₂ cup Grated coconut
• ¹⁄₂ teaspoon Cumin seeds
• 1 Green chilli
• 1 teaspoon Toor dal
• ¹⁄₂ teaspoon Rice
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Salt
• ¹⁄₂ teaspoon Coconut oil
• 1 teaspoon Mustard seeds
• ¹⁄₄ teaspoon Fenugreek seeds
• ¹⁄₄ teaspoon Cumin seeds
• Small piece of whole asafoetida
• Few curry leaves
• 5 Dry red chilli

Instructions

1. Wash, peel and remove the seeds of the ash gourd and cut into bite sized cubes.

   

2. Add turmeric powder, water and fresh curry leaves.

   

3. Cover and cook in medium flame until veggie got cooked well.

   

4. To prepare coconut paste, in a mixie jar add cumin seeds and green chilli.

   

5. Add grated coconut.

   

6. Add 30 minutes pre-soaked raw rice and toor dal.

   

7. Grind them all in to fine paste using ¼ cup of water.

   

8. To prepare curd to make kulambu, take thick curd in a mixie jar.

   

9. Blend for few seconds to make creamy consistency without any lumps. You can use whisk.

   

10. Add water to make required consistency.

    

11. In the mean time ash gourd get fully cooked.

    

12. Add coconut paste in to it.

    

13. Soak whole asafoetida for 15 minutes and add that water alone.

    

14. Add salt to this more kulambu.

    

15. Cook in medium flame to become thick do occasional stirring to avoid dal and rice sticking on the bottom of the pan.

    

16. To tempering, heat the pan with coconut oil.

    

17. Add mustard seeds, fenugreek seeds and cumin seeds.

    

18. Add dry red chillies allow to turn aromatic.

    

19. Add fresh curry leaves.

    

20. Add this tempering to the kulambu.

    

21. After reaching little thick consistency switch off the flame and add butter milk and mix it well.

    

22. Tasty ash gourd mor kulambu is ready for serving. Serve more kulambu with steamed rice

    

Note

• 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, and add butter milk.
• Ashgourd can be replaced by chow chow/chayote squash or cucumbers/vellarikai or arbi/taro root/seppan kizhangu. Ladies finger too can be used. Fry 1-inch sized chopped ladies finger in oil until cooked and then add to curd mix in place of cooked ash gourd.
• Use asafoetida powder while seasoning if you don’t have the whole asafoetida.
• Use coconut oil for authentic taste.

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