Mor kuzhambu -feature

Mor kuzhambu | Buttermilk gravy | Vendaikkai Mor kulambu recipe

Mor kuzhambu | Buttermilk gravy | Vendaikkai Mor kulambu recipe

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.

Mor kuzhambu preparation is super easy which can be prepared in just 20 minutes. Serve this no onion no garlic mor kuzhambu with hot steamy rice with papad, chips or any vegetable poriyal as a side dish. Although the preparation of this mor kulambu is easy, it involves a certain trick in the making.

Today I used ladies finger/ Vendaikkai for this mor kuzhambu. But you can also use other more kulambu vegetables like brinjal, White pumpkin and Bottle gourd. Ladies finger mor kuzhambu has a unique method which I have shown below.

There are no traditional South Indian wedding feast without this mor kuzhambu.

Follow the tips I give carefully to avoid the buttermilk gravy curdling. Moreover, use mildly sour curd for better taste.

For similar South Indian gravies check out:

Ennai kathirikai kulambu

Vendhaya kuzhambu

Suraikkai thattaipayaru gravy

Brinjal rajma curry

Watch the video here:

Mor kuzhambu | Buttermilk gravy | Vendaikkai Mor kulambu recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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.
Course: Main Course
Cuisine: South Indian
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
Servings: 6
Calories: 180 kcal
Author: Sangeetha
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:
  1. First of all, in a small cup soak rice, toor dal, cumin seeds and peppercorns with some water for 20 minutes.
  2. After 20mins, grind these soaked ingredients along with green chillies, ginger, turmeric powder and coconut as a fine paste.
  3. Now take the curd in a bowl, beat smoothly, and add the ground paste and mix well. Keep aside.
  4. 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:
  1. In a small seasoning pan, heat coconut oil.
  2. 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.

  3. Keep aside this seasoning readily available.
How to make the mor kulambu:
  1. 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.
  2. Immediately add the fried ladies finger and the prepared seasoning and switch off.
  3. 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.
Recipe 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.

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.

Mor kuzhambu -rice Mor kuzhambu -toor dal Mor kuzhambu -jeera seeds Mor kuzhambu -pepper Mor kuzhambu -water Mor kuzhambu -soak

  • After 20mins, grind these soaked ingredients along with green chillies, ginger, turmeric powder and coconut as a fine paste.

Mor kuzhambu -take in blender Mor kuzhambu -green chilli Mor kuzhambu -ginger Mor kuzhambu -turmeric powder Mor kuzhambu -coconut

  • Now take the curd in a bowl, beat smoothly, and add the ground paste and mix well. Keep aside.

Mor kuzhambu -beat curd Mor kuzhambu -mix with curdMor kuzhambu -mix both Mor kuzhambu -ready

  • 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.

Mor kuzhambu -fry ladies finger Mor kuzhambu -fry Mor kuzhambu -fry well

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.

Mor kuzhambu -mustard Mor kuzhambu -red chilli Mor kuzhambu -asafoetida Mor kuzhambu -curry leaves Mor kuzhambu -seasoning

  • 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.

Mor kuzhambu -kadai Mor kuzhambu -water

  • Add salt and cook the gravy for five minutes until the first bubble appears.

Mor kuzhambu -add water Mor kuzhambu -salt

  • Immediately add the fried ladies finger and the prepared seasoning and switch off.

Mor kuzhambu -fried ladies finger Mor kuzhambu -mix with gravy Mor kuzhambu -cook Mor kuzhambu -add seasoning

  • 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.

Mor kuzhambu -gravy

 

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.

Check out these popular recipes from my blog:

Potato gravy

Cauliflower soup

Falafel

Paneer lababdar

Paneer butter masala

Tomato Kurma

 

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