Mor Kuzhambu

Mor Kuzhambu

Mor Kuzhambu

Veg

Tamil Brahmin yogurt curry — thick, beaten sour curd thinned with water and cooked with a freshly ground paste of coconut, cumin, raw rice, green chilli, and curry leaves to form a thin, lightly spiced, pale-yellow curry that is the vegetarian alternative to sambar on the Tamil Brahmin plate. The tempering of mustard seeds, dried red chilli, and asafoetida is added to the hot mor kuzhambu at the final moment; the whole preparation must not boil or the curd will split. Vegetables such as raw banana, yam, ash gourd, or taro are cooked separately and added. Distinctly more subtle and cooling than sambar; mor kuzhambu is considered the lighter, more satvik curry suited to the afternoon meal.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

1 cup yogurt
1/4 cup grated coconut
2 tablespoons chana dal
2 tablespoons toor dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
2 small green chilies
1 pinch turmeric powder
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 handful curry leaves
1 tablespoon cooking oil
1 pinch asafoetida
to taste salt
1 cup water
1 small ash gourd (optional)

Instructions

  1. 1 Soak the chana dal and toor dal in water for 30 minutes.
  2. 2 Grind the soaked dals, grated coconut, cumin seeds, coriander seeds, and green chilies into a smooth paste with a little water.
  3. 3 Whisk the yogurt with turmeric powder and salt, and add the ground paste to it.
  4. 4 If using ash gourd, peel and cut it into small cubes.
  5. 5 In a pan, heat oil and add mustard seeds. Once they splutter, add fenugreek seeds, curry leaves, and asafoetida.
  6. 6 Add the ash gourd pieces and sauté for a few minutes.
  7. 7 Pour the yogurt mixture into the pan and add water to adjust the consistency.
  8. 8 Simmer the mixture on low heat for about 10 minutes, stirring occasionally, until the ash gourd is cooked and the flavors meld together.
  9. 9 Remove from heat and serve hot with steamed rice.

Tips

Ensure the yogurt is not too sour for a balanced taste.