Mor Kuzhambu

Mor Kuzhambu

Ingredients

  • Buttermilk – 2 cups
  • Turmeric powder – ¼ teaspoon
  • Green chillies – 2
  • Jeera (Cumin seeds) – ½ teaspoon
  • Thuvar dhal – 1 teaspoon
  • Raw Rice – ½ teaspoon
  • Coriander seeds – 1 teaspoon
  • Grated coconut – 2 tablespoon
  • Oil – 1 teaspoon
  • Mustard seeds – half teaspoon
  • Few curry leaves and one red chilly

Directions

  1. Soak Thuvar dhal, coriander seeds, raw rice and jeera (Cumin seeds) in water for 10 to 15 minutes. Grind alongwith coconut and green chillies to a fine paste. Churn the buttermilk and add the paste, turmeric powder and salt. Bring to boil. When it starts boiling, immediately switch off the stove. Season it with mustard, red chilli and curry leaves.
  2. Tips: You can add vegetables to the mor kuzhambu. The best suitable vegetable for mor kuzhambu is Ashgourd (white pumpkin known as Poosanikai in Tamil). Another vegetable is ladies finger. Vadai mor kuzhambu is also another treat. Some people even use brinjal, cucumber, drum stick, potato, manathakali vatral, sundaikkai vatral.
  3. If you are using ashgourd, first you have to cook the vegetable pieces (you have to remove the skin, seeds and the white inner portion and cut it into medium size pieces) with little water, salt and turmeric powder till soft. Drain the excess water. Then add to the buttermilk mixture and bring to boil.
  4. If you are using ladies finger, cut the vegetable into 2 inch pieces and fry it in a teaspoon of oil till it changes its colour and add to the kuzhambu and bring to boil.
  5. If you use potato, boil the potato and remove the skin, cut it into medium size pieces and add.
  6. Vathal or brinjal can be fried in a teaspoon of oil and then add to the kuzhambu.
  7. In all cases, you have to add in the first stage itself, i.e. when you add coconut chilli paste to the buttermilk, add the cooked or fried vegetable and then bring it to boil.
  8. If you prepare Vadai Mor Kuzhambu, then prepare the kuzhambu, remove from stove and add the vadai.
  9. Thoothuvalai keerai, a herb, is also added in the mor kuzhambu. This keerai is found in the home gardens in Tamilnadu. It is good for heart health. When the kuzhambu starts boiling, few leaves can be added, like garnishing with coriander leaves.

105 Comments

  1. Anonymous

    Hi, can you please let me know what kind of vegetables can be used in mor kolambu, at what stage should they be added to the kulambu

    Cheers
    Anu

  2. Hi Anu, The best suitable vegetable for mor kuzhambu is Ashgourd (white pumpkin known as Poosanikai in Tamil). Another vegetable is ladies finger. Vadai mor kuzhambu is also another treat. Some people even use brinjal, cucumber, drum stick, potato, manathakali vatral, sundaikkai vatral.

    If you are using ashgourd, first you have cook the vegetable pieces (you have to remove the skin, seeds and the white inner portion and cut it into medium size pieces) with little water, salt and turmeric powder till soft. Drain the excess water. Then add to the buttermilk mixture and bring to boil.

    If you are using ladies finger, cut the vegetable into 2 inch pieces and fry it in a teaspoon of oil till it changes its colour and add to the kuzhambu and bring to boil.

    If you use potato, boil the potato and remove the skin, cut it into medium size pieces and add.

    Vathal or brinjal can be fried in a teaspoon of oil and then add to the kuzhambu.

    In all cases, you have to add in the first stage itself, i.e. when you add coconut chilli paste to the buttermilk, add the cooked or fried vegetable and then bring it to boil.

    If you prepare Vadai Mor Kuzhambu, then prepare the kuzhambu, remove from stove and add the vadai.

    Thoothuvalai keerai, a herb, is also added in the mor kuzhambu. This keerai is found in the home gardens in Tamilnadu. It is good for heart health. When the kuzhambu starts boiling, few leaves can be added, like garnishing with coriander leaves.

  3. Anonymous

    Hi kamala, thanks for the very detailed and patient reply. You are a star. I always visit your website when I want any traditional tamil recipes. I dont make mor kolambu often as even though I like it, my family is not a big fan of it, only make this when I am preparing an elaborate tamil feast for guests etc.
    Anyway I was wondering if the above information about adding vegetables to mor kozhambu could be added along with the main recipe itself.

    Cheers and many thanks
    Anu

  4. Hi Anu, Thank you for your suggestion. I have included in the main posting.

  5. The blog is very nice. Many people may not be aware the english terms though they can understand the language. It will look more attractive if you could add tamil versions for the items used.

  6. Thank you for visiting my site and your suggestion for Tamil words. I have a Tamil Blog where all my receipes are written in Tamil. You can see the link to my Tamil website at the left hand side. The link is http://adupankarai.kamalascorner.com

    • hi kamal, is it advisable 2 boil the curd with paste in more kulambu. i heard that curd should not 2 b boil, if so kolambu get spoil. tell me is it right 2 boil the curd with paste

      • Hi Shakila,

        Curd should not be overboiled. But for this kuzhambu, you have to allow the curd just to boil. You have to beat the curd thoroughly.

        The other method is, first do the seasoning and add the paste and fry for a while so that the raw smell will go and then add the beaten curd and allow to boil just for few seconds. This way you will get perfect mor kuzhambu.

        Pl try and let me know your feed back.

  7. Hi kamala, thanks for the simple and lovely recipes. I am just beginning to cook and I dont have a mother to guide. I often go with recipes, the images of which looks like the dishes that my amma used to prepare. Most often have found that ur dishes look the same as my mom's. I am gng to try mor kuzhambu today – hope it comes put well. Thanks.

  8. Hi Vidya,

    Thank you for visiting my site and your lovely comments. Try this recipe and post your comments.

  9. Hi Kamala,

    I cooked more kuzhambu and it came very tasty. Found your recepies very helpful. Can you give tips to prepare senai kizhangu varuval? And how to refrigerate peeled sambar onions for a week?

    Thanks
    Jaanah

  10. Hi Kamala,

    I cooked more kuzhambu and it came very tasty. Found your recepies very helpful. Can you give tips to prepare senai kizhangu varuval? And how to refrigerate peeled sambar onions for a week?

    Thanks
    Jaanah

  11. Hi Jaanah,

    Thank you for visiting my site. I have already posted senai fry and curry. Please check the following links:

    http://www.kamalascorner.com/2007/08/senai-yam-curry.html

    http://www.kamalascorner.com/2007/02/senai-yam-fry.html

    Re onions – you can put the peeled onions in a zip lock bag and keep it in the freezer. It will stay good for more than a week. Whenever you want to use it, take it from the freezer and keep it in the room temperature.

  12. Hi kamala ,

    i prepared the mor kozhambu according to ur steps … it came out well … i just want to know how do we prepare the vada for the mor kozhambu … if u can tell me that it would be great 🙂 … thanks …

  13. namaskar kamala ji,

    the recipe for mor kozambu is too simple and mouth watering as one reads the steps involved in preperation. good job done .thanks. bala

  14. hai kamala aunty

    the blog is really very very useful for us to learn cooking i really enjoyed and learned a lot of recipes i think i can cook good now
    thank you very much for all the recipes.

  15. Can mor kolambu be stored for 2-3 days. If so how???

  16. Hi Nivetha,

    It depends upon the weather condition of the place where you stay. In cold places, if you keep it in the refrigerator, it stays good for two to three days. If you want to keep for more days, you can put it in a Freezer Pack and keep it in Freezer. Whenever you want to use it, take it out and keep it in the room temperature for some time, then microwave it.

  17. Anonymous

    Awesome recipe!

  18. Sathishkumar

    Hi, Kamala,

    The mor kuzhambu recipe was awesome, I tried it. Can you plz tell me how to make rasam like it is done in hotel or in marriages.

  19. Hi Sathishkumar,

    Thank you for visiting my blog. I have already posted some varieties of rasam in my blog. Please check under the catagory "Rasam/charu" on my blog. The link is:

    http://www.kamalascorner.com/search/label/Rasam%2FCharu

  20. hai kamala your receipes are awesom. I tried adirasam and it turned out superb. Today i wiil be try Mor Kurambu Thanks

  21. Thank you Maya for your kind feedback.

  22. Hai Kamala I tried your Mor Kurambu and it turned out so good and delicious my god. Now I am so encouraged to try out more and more receipes from ur collections. Thanks a lot for the adirasam receipe too. Plz give me the receipe for Mysore Pak too.

  23. Nice Recipe

  24. Kamala ma,
    I don't know… echal ooruthu! haha…

    thoothuvalai keerai..sounds familiar. english name?

    mikka nandri,yellam arumai.

    gee

  25. Hi Gee,

    thoothuvalai keerai – its botanical name is "SOLANUM TRILOBATUM". You can find some more details here:

    http://www.hindu.com/thehindu/mag/2002/10/13/stories/2002101300420700.htm

  26. Viji ramesh

    Hi Kamala,
    Congraulations on ur new look… I hav tried many of your recepies and they all turned to b perfect.

    Thanks to ur clear n simplified methods n correct measurements of ingredients.

    Viji

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  28. Hi Kamala,

    I’m wondering if Vazhai Thandu can be used as a vegetable in mor kuzhambu.

    Thank you for spending time on the blog and putting up such gorgeous recipes!

    • Hi Ash,

      Yes. You can use Vazhai Thandu in the Mor Kuzhambu. Cut the vazhai thandu into 1/2″ round pieces and then cut it into two (half circle). Steam cook or cook it in a very little water and add it to the Mor Kuzhambu.

      • Thank you for your reply! It was the first time I made mor kuzhambu and it came out really well! I’m going to make this a once in a week routine for my family!

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  30. i loved the taste of mor kurambu

  31. hi, how to reduce sore in mor kulambu

    • Hi,

      To reduce sourness in the Mor Kuzhambu, you have to use fresh curd/buttermilk. You can also add few more green chillies to reduce the sourness, but it will be more spicy.

  32. Hi Madam,

    Wats the exact measurement of cup?

    Because all recipe blogs its mentioned as cup as a beginner i am not sure of the cups measurment.

    Plzzzzzzzzzzz help me out……

    • Hi Meena,

      A cup refers to a Tea Cup or the measuring cup we get along with Rice Cooker and holds abour 120 ml. In my recipes, the measurement given in cup, teaspoon, tablespoon etc are guidance purpose only. You can use any cup or a small Tumbler or a Glass available with you. As you may be aware that in Indian cooking, we use hand measurement only. Using slightly more or less ingredients will not make much difference.

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  34. Prema Rajan

    Dear Kamala, I am not a spring chicken so I take the liberty of addressing you as Kamala rather than ‘Maam’. Also you are an old and reliable friend who has helped me when ever I can’t remember what ingredient I have forgotten :p
    So thank you for being you.
    Could you please direct me to a recipe of Avial as now living in Chennai I have access to several vegetables that would taste so good in Avial.
    Thank you again.
    Prema

    • Hi Prema,

      It is nice to have same age reader and call me by name. You are most welcome. Yes. Aviyal is pending recipe and I will post it soon.

  35. All the receipes posted tastes declicious and finger licking good. Thanks for giving us such wonderful receipes.

  36. devika jothi

    only today i came to know your site.Vow it is really wonderful and will be a regular follower of it.Thankyou very much for the interesting recipes and wonderful kolams.

  37. Hi,
    Can u give receipt for mullumurrukku with all the deals as done traditionally

  38. Sorry for mullumurruku using all the dhals as done traditionally

  39. Mam,
    today i tried the Morkuzhambu. its so delicious & so….easy too.
    Thank U.

  40. hi kamala will u pls give me the receipe for mullu murrukku thenkulal and manogaram and athirasam pls?

  41. Hi,

    I am studying in the US and I really miss my amma’s mor kozhambu now. Going to try this today. Really admired seeing so many recepies in one place. Great job!

    Deepika

  42. Discovered your site today. Want to try murkulambu but my aunt looks down on recipes from computer so have to wait when she leaves. Only cook once a month but thank heavens my concoctions turn out well. Started cooking only since last 5 years

    • Welcome to my site Dr Mariana. Hope you will try some of my recipes and find useful to you.

    • Tried your mur kulambu this morning and was happy with your recipe.
      I have metal rods in my thighs & in one hand so cooking takes a longtime as have to do all housework So thanks for easy cooking

      • Thank you Dr Mariana for your feed back. Sorry to note you have difficulty in your your thighs and hand. You will find some easy poriyal recipes also in my site. You can try. Tasty and healthy cooking do not require too many ingredients and need not take long time.

  43. Will inform you my en devour in the kitchen

  44. Hi sister ur recipes r simple nd easy, even by reading itself I felt like tasted 🙂

  45. hai mam,
    accidently i came across ur blog…vry excellent recipies…i tried ur morkozhambhu recipy today…it came out so well n my hubby liked it a lot…il surely say about u to my friends….

  46. super

  47. g.sheeladevi

    i like very much yr recipes

  48. In Malaysia morkuzlmbu is a rare recipe.
    Heard about in TV serial`s only. Tried your recipe and it turned out delicious.
    Thank you

    • It is a very common dish in Tamilnadu. It is served in wedding and other festivals after Sambar and before Rasam. At home this is prepared during winter. Simple yet tasty Kuzhambu. I thank you for trying this and sending your feedback.

  49. Sudhamani.ks

    I like very much your recipes,Very very simple and very very tasty.Thanks for sharing.

  50. I tried your mor kulambu recipe had the traditional taste. but i added too much coconut, that too, muthina coconut. any suggestions for the type of coconut to ber used. thanks..

    • Hi Akila,

      Adding too much coconut may spoil the actual taste of the recipe and you will get only coconut taste. Muthina coconut is OK. But if it is dried (keeping it for long or in the fridge) then you will not get the freshness of the coconut and you will not be able to grind it soft.

  51. Dear mam,
    I have a doubt wat to do if more kulambu is over boiled

    • Hi Anisha,

      If it is over boiled, it will become watery and the taste will differ. However, you can add little besan or rice flour mixed with little water and just boil for few more seconds. This way the kuzhambu will become thick and you can use it.

  52. Yesterday i tried the morkuzhambu as per your style for the first time.It came very tasty.The vellai pooshanikkai was the veg I put in it as you told
    Usually i used to make it in kerala style,.In kerala style we will be putting more coconut gratings for grinding,with green chillies and a little bit jeeragam.very happy to go through your recipes.

  53. Today i tried your mysore rasam and vendakkai vathakkal.both are very very tasty .Without rasam powder i am making rasam as per your style for the first time only.Really it has a different taste,just like sadhdhi rasam.

  54. Hi Kamala,
    I have been doing Mor Khuzumbu with your receipe for a long time and its a weekend speciality in our house. The entire family just loves it and everytime I get compliments from all for this. Thanks so much.

    Cheers
    Nalini

  55. This is one of my family’s favorite recipe. We always prepare it with lady’s finger and vada. Tastes awesome when consumed the following day.

    Again, great write up and clicks!

  56. hello mam,
    my mother in law has taught me masala mor kuzhambu. dhal will not be added. little mint leaves,cloves,cinnamon piece,garlic,will be added to other mor khuzambhu ingredients mentioned by you, ground to paste,sauted in a thick bottomed vessel for a while for the raw smell to go, then beaten curd will be added. seasoning is optional.
    regards,
    devika

  57. Hi aunty,

    Heartly your blog is very very superb & helpful aunty. Only today i came to know your blog and will be a regular follower of it.

    New generation also can know about our traditional recipe’s. Really you are doing a Great Job aunty.

    Today I tried your mor kuzhambu as per ur steps and it came so tasty. Thank you soooooo much aunty.

  58. Sure aunty…….

  59. My mother used to prepare a delicious dish called “Mor Sathummadu (Rasam) ” on days she had excess sour buttermilk. I have forgotten the recipe. I believe she used to use thuvaram paruppu, molagu and red chillies – fry them in little oil along with ingu, and grind to a paste. Boil after adding manjal powder and add buttermilk. Seaon with mustard curry leaves. Would you happen to know the recipe?

    • Yes. It is called Mor Rasam and similar to Mor Kuzhambu, but no vegetable and less ingredients. As you said, little thuvar dhal, pepper and jeera is fried in oil and ground to a powder and add to the buttermilk and turmeric powder. Bring to boil and season it with mustard, red chillies and curry leaves. I will prepare this and post it soon.

  60. Hi,
    I tried your recipe today.. just a small question.. My mom always says that we should not boil the coconut and buttermilk mixture too much.. I am confused as to how long I should let the mixture boil. Can you please tell me an approx. time duration I should let it boil?

    • Yes. Your mom is right. For mor kuzhambu, we use only little coconut. If you grind the coconut and other ingredients to a very fine paste, it will blend well with the buttermilk. Allow the kuzhambu just to start boiling and remove. Do not keep it for longtime in the stove. If you are not sure, then first make seasoning and add the coconut paste and stir fry for few seconds. Then add the buttermilk and stir well and remove.

  61. Padma Iyengar

    I tried your Morkuzhambu recipe yesterday it turned out superb. Request you to post the recipe for morekali.

  62. aarthijahan

    Hai mam,

    I am happy to inform u tat I started to cook well after visiting your site, daily I try ur recipes and get appreciation from my husband, can u post the process of thalipu vadugam as many prepare in summer . Waiting for ur reply

    With regards,
    Aarthijagan

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  64. karthikagopinath

    Dear kamala I tried ur mor kulampu receipe really its Awesome. All appreciated me all credits is to u dear lots of thanks and hugs

  65. it luks awesome ,how many hours we can preserve dis recipie frnd

    • At normal temperature, it stays good for 6 to 8 hours. If it is in the refrigerator, you can keep it for 2 days. Some people freezing it (Put it in a zip loc bag or container and keep it in the freezer) and using it for a month also.

  66. Bala Narayanan

    Good recipies.Thank you Kamalaben.
    My wife is going to make more kuzhambu
    using cuccumber.
    Thank you.
    Bala
    NJ,USA

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