Monday, December 10, 2012


My son just loves this kuzhambu. He can have it for breakfast, lunch and dinner seven days a week.I used to make this whenever I work from home. I usually work from home when he has early dismissal from school. This can be made almost instantly so it comes handy when I am tied up with work and at the same time can serve fresh lunch when he is back home in the afternoon. He calls this as 'Early dismissal Kuzhambu'.
This can be made either with Ash gourd(White pumpkin) or Ladies finger.Best when served with Cheppangizhangu roast

Mor Kuzhambu


Ladies finger/Ash gourd
(White pumpkin) chopped
1 cup
Butter milk                                      2 cups
Turmeric powder1/4 tsp
Salt3/4 tsp
To soak and grind:
Toor dhal1 tsp
Coriander seeds1 tsp
Channa dhal1 tsp
Cumin seeds (Jeera)1/2 tsp
Ginger (Finely chopped)2 tsp
Green chilli1
Red chilli1
Raw rice1 tsp
Grated coconut1 tablespoon
For tempering:
Oil1 tsp
Mustard seeds1/2 tsp
Red chilli1
Curry leavesa sprig

1.Soak all the ingredients listed under 'To soak and grind' except coconut for 30 minutes
2.Grind it to a coarse paste along with coconut
Mor Kuzhambu

3.Beat the butter milk, add turmeric powder and salt 


5.Add the ground paste to the buttermilk and mix well.Keep this aside


6.Ladies Finger:

If using ladies finger cut the vegetable into 1 inch piece.
Add 1 tsp of oil in a pan and fry the ladies finger until it changes the color and well fried.
White pumpkin (Ash gourd)
Cut the vegetable into 1 inch cubes and cook in little water.
7.Now add the butter milk in a pan and bring to a boil. When it starts boiling immediately remove it from the flame

8.Now add the fried ladies finger or boiled ash gourd
Mor Kuzhambu

9.Temper the butter milk with 1 tsp oil, mustard seeds,Red chilli  and curry leaves


  • Adding coconut is completely optional
  • Mor Kuzhambu can also be prepared without adding any vegetable
  • Immediately switch off the flame once the butter milk comes to a boil. Otherwise it will curdle easily
  • The butter milk should not be thin.I used to prepare this with old curd without adding water. Just beat it well.


  1. Really tangy kuzhambu... Love it ever....

  2. Nice click... am not a fan of morkuzhambu... but i attracted by potato fry behind the kuzhambu it seems....
    Baby Corn Bajji

  3. Mor kozhumbu is my H's favorite and now is is mine too...looks very good

  4. I love mor kuzhambu it is so easy and tasty

  5. Nice picture explanation.. going to try this recipe...

  6. nice kuzhambu! Quick and easy recipe!

  7. I do have a doubt! You don't publish any comments in your blog?! Many times I add a comment and its not at all published.

    I just don't comment mechanically and move on to next blog. I always check back to see whether the blog owner replies to my comment or not. :)

    I know, replying might be difficult with time constraints, but was wondering why the comments are not even published?! Any-ways, its your blog and your wish! Am just curious and thought of asking you this question for a long time, and today I did! :)

    1. Point taken Mahi. I usually publish the comments after read the fellow blogger's post and comment on their space.Going forward I will make sure that I publish and reply back within a reasonable time. Thank again Mahi....

  8. super delicious mor kuzhambu and one of my favourite too which I prepare quite often.

  9. Adding ladies finger sounds great,yummy comfort dish

  10. Delicious moru kulambu..Nice detailed post..

  11. yummy one.. looks delicious.. one of my favorites..

  12. Hi, I just tried ur recipe now and it was FANTASTIC! every one in my house loved it.. Keep up the good work!

  13. Mor kuzhambu or moor kulambu, however you spell it, is a satisfying south Indian dish made with yogurt and fresh coconut.
    Indian recipes

  14. Woowww... looks grt.. let me try t..

  15. Thanks for the simple recipe. It came out well

  16. This is the easiest and most probably the tastiest recipe I've seen for mor kuzhambu! Can't wait to try it.