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Mor kuzhambu | Buttermilk gravy | Vendaikkai Mor kulambu recipe

Sangskitchen
Mor kuzhambu is a buttermilk gravy from Tamil Nadu served for steamed rice. Learn this Iyengar style no onion no garlic Vendaikkai Mor kulambu recipe with a video.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine South Indian
Servings 6
Calories 180 kcal

Ingredients
  

  • 200 g vegetable (Ladies finger/white pumpkin/bottle gourd/Brinjal)
  • 2 cups water
  • 1 cup thick curd
  • 1 tsp salt

To grind:

  • 1 tbsp raw rice
  • 1 tsp toor dal
  • ½ tsp cumin (jeera seeds)
  • ½ tsp pepper corns
  • 3 green chillies
  • 1 inch ginger piece
  • ½ tsp turmeric powder
  • 1 tbsp coconut (pieces/grated)

To temper:

  • 2 tbsp coconut oil
  • 2 red chillies
  • Few curry leaves
  • ½ tsp asafoetida
  • ½ tsp fenugreek seeds (optional)

Instructions
 

Recipe to make Vendaikkai Mor kuzhambu:

  • First of all, in a small cup soak rice, toor dal, cumin seeds and peppercorns with some water for 20 minutes.
  • After 20mins, grind these soaked ingredients along with green chillies, ginger, turmeric powder and coconut as a fine paste.
  • Now take the curd in a bowl, beat smoothly, and add the ground paste and mix well. Keep aside.
  • Heat some oil in a pan, fry ladies finger pieces continuously for five minutes. Saute until the excess fiber is removed and until the vegetable is cooked. No need to add water. Just sauteing in oil is enough to cook ladies finger. Switch off and keep aside. For making buttermilk gravy using other vegetables see tip section.

How to make seasoning:

  • In a small seasoning pan, heat coconut oil.
  • When oil becomes hot, season with mustard seeds, split red chillies, asafoetida and curry leaves. As an optional ingredient, you can add 1/4 tsp of fenugreek seeds.
  • Keep aside this seasoning readily available.

How to make the mor kulambu:

  • Next, take the curd plus ground paste mix in a kadai with a large cup of water. Switch on the stove and keep in simmer. Add salt and cook the gravy for five minutes until the first bubble appears.
  • Immediately add the fried ladies finger and the prepared seasoning and switch off.
  • If you proceed cooking beyond this stage or if the gravy is kept in high flame then the curd may start to curdle again. Hence never cook buttermilk gravy more than 5 minutes.

Notes

Tips: 1) In case if you are using White pumpkin or bottle gourd, then skip the vegetable frying in oil. Instead, boil the vegetable with some water and proceed with the gravy making in the same kadai by mixing the curd ground paste. Again don't overcook in high fire. 2) In addition to that, for making Brinjal mor kuzhambu just follow the same procedure of this Vendaikkai Mor kuzhambu. 3) If you like to cook the gravy then first add the ground paste with vegetable and cook in low flame for five minutes and at last just before adding seasoning add beaten curd and switch off immediately. Both the ways this mor kuzhambu tastes great.4) You can add few fenugreek(methi) seeds while seasoning with mustard seeds if you prefer.

Nutrition

Calories: 180kcal
Keyword Buttermilk gravy, How to make buttermilk gravy, How to make mor kuzhambu, Mor kulambhu, Mor kuzhambu, South indian veg gravies, Vendaikkai Mor kulambu recipe
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