Mor kuzhambu or moor kulambu, however you spell it, is a satisfying south Indian dish made with yogurt and fresh coconut. Mor is buttermilk in Tamil and kulambu is gravy or curry. I use yogurt to make this dish (instead of buttermilk) because it makes the gravy thicker. Peppercorns are wonderful in this dish. You don’t actually eat them, but they impart great flavor. These peppercorns are from my dear friend and fellow food blogger, Nandini’s plantation in India.
Tips
- Use freshly grated coconut or fresh-frozen coconut. Please, none of the dried or dessicated stuff!
- For a lighter version of this dish, use buttermilk instead of yogurt
- Do not let the curry boil once you’ve added the yogurt. Use low heat and stir constantly to prevent boiling
- Remember to only gently re-heat this dish
- Serve mor kuzhambu with steamed rice or curry leaf rice. See this post for my curry leaf rice recipe
A note on what vegetables to use for Mor Kolambu
You can use any vegetable you like, here are some favorites and suggestions*
- Long squash(sorakkai or lauki). Peel the skin, scoop out the seeds and cut into cubes. (This is what I used in this recipe)
- Winter melon(ash gourd, neer poosanikkai or petha). Peel skin, scoop out seeds and membrane and cut into cubes
- Ripe mango. Peel skin, remove pit and cut into cubes
- Corn on the cob. My favorite. Remove husk and cut the whole corn into 1 inch rounds. Will need more water to cook
- Orka(vendakkai or bhindi). Cut into pieces. Make sure you saute okra in oil till it is no longer slimy
Mor Kuzhambu or South Indian Yogurt Coconut Curry Recipe
serves about 6
Grind to a paste
3/4 cup fresh grated coconut
1 tablespoon minced fresh ginger
1/2 tablespoon cumin seeds
2 green chillies (use more or less according to taste)
1/2 cup water
For the gravy
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon whole black peppercorns
a pinch of asafoetida
a few curry leaves
1 teaspoon turmeric powder
2 cups of cubed vegetable (see suggestions in the post above)*
water
salt
a 32 oz tub of plain yogurt
Cilantro for garnishing
Place the ingredients for grinding in a blender and grind into a smooth paste. Set aside.
In a deep pot, heat oil, and add mustard seeds and peppercorns. When the mustard starts to pop and splutter, add the asafoetida, curry leaves, turmeric, and cubed vegetable (see note in the post above for what vegetables to use). Cook on medium heat for about 3 minutes. Then pour about 1 cup water, cover and simmer till the vegetable is cooked; about 7 minutes.
Add the ground coconut mixture, and cook on medium-high for about 2 minutes. Reduce heat to low. Beat the yogurt with a spoon or whisk and add it to the coconut-vegetable mixture. Stir gently and constantly on low heat for about 2 minutes. Do not let the gravy boil once you’ve added the yogurt. Add more water if the kuzhambu is too thick. Garnish with chopped cilantro. Serve with white rice or curry leaf rice.
That curry looks mouthwatering!
Cheers,
Rosa
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My fav with hot rice….any time comfort food
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Oh my, this looks so yummy! Eating this with a big bowl of rice…delicious! Thanks for the recipe!
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There can’t be a more authentic way to making a mor kulambu. Among all the veggies okras are my favorite in mor kulambu!
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What a beautiful recipe… my mouth is watering!! yoghurt and coconut and spices… Y.U.M!
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Beautiful clicks…yummy recipe….
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Delicious! This yogurt curry looks fresh and cooling. Such a great recipe with the coconut and all those amazing spices. Love the many uses too!
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I just made this for dinner tonight .. Love it
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Just found your blog for the first time via TasteSpotting. Your photos are beautiful! The close-up of those peppercorns – brilliant. Great-looking recipes, too. Although I am not vegetarian, I love vegetarian food. Can’t wait to see what else you’ll come up with.
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This has to be the best photograph of a mouth watering mor kozhambu!! Absolutely gorgeous.
I love your blog and have been visiting daily. Do visit mine sometime.
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What an awesome recipe! My mouth was watering as i read it. Can’t wait to try it.
Devika
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Hi, First time here..looks so many lovely recipe collection.
And also beautiful clicks.
Gald to follow you..:)
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Ooops! forgot say that the above gravy looks delicious.
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Hi
Just found your blog from the Raks kitchen…beautiful space with so many great veg dishes..read your profile, I know what you mean when you ask veg food and waiter gives you that look…;-) same with me, love to travel and my whole life I’m vegetarian..
yogurt dish looks yummy and great click…glad I found your bolg;;-))
Do visit me if you can !
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I owe cooking my boyfriend a curry… He makes lovely curries so I said I’d cook him one back! This looks so fresh, I may just try it out.
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The peppercorns look great in the bright yellow curry. Sounds really delicious too!
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This dish could also be done by using a mango instead of vegetable. By making little changes in preparations. In kerala it is called mambazha puliseri. Any the picture seems to be mouth watering.
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love the peppercorn pic! the dish sounds yum, absolute comfort food, reminds me of kadhi -north indian version of what you posted. one of these days i’ll get a post on it and share with you
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Will you come cook for me, please? I would so love some of your expertise in my kitchen. I love that shot of the peppercorns. So imaginative.
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Hey, I love your pics. Awesome clicks.. very creative. My all time fav mor kuzhambhu. Love em at any time…
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Looks gorgeous. Mor kuzhambu (or morkootan as we call it) is one of our lunch staples too. I also make it with yogurt for the same reason.
Right now we’re having it with mangoes!
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Sounds delicious.
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try tender coyote squash
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Lovely mor kolambu. I added the curds like you said at the end after turning heat to low but it got curdled immediately and ruined the mor kolambu. Guess should keep it longer on low heat before adding the curds…
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Sala @ Veggie Belly Reply:
October 4th, 2010 at 10:39 am
Sorry to hear that! Curd or yogurt will curdle if the pot is too hot. Make sure your stove is on very low before you add the curd. To be on the safer side you could even turn off the heat and then stir in the yogurt.
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SAla, I made this over the weekend ( with a ripe mango) It was mind blowing! LOVED it! a keeper
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Hi,
I made this veggie yesterday. Turned out very nice. I just made one addition. I added Oorad Dal in tadka and roasted it well. Was worried initially because Oorad Dal + Yoghurt combination tastes bitter. But this tme it gave a good bite to it…..
Thank You
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