Mor Kuzhambu is a traditional South Indian recipe that is made with yogurt and a variety of vegetables. It is a delicious and flavorful side dish that goes well with hot steamed rice. Here is a recipe for Vendakkai Mor Kuzhambu, with lady’s fingers (okra) and other ingredients. This Mor Kuzhambu recipe is super easy to make, and you can substitute any starchy vegetable in your pantry for the ones I have listed. Whether you’re a fan of South Indian cuisine or just looking to try something new, this recipe is sure to be a hit with its rich and complex flavors.
Mor kuzhambu originates from the state of Tamil Nadu. In south India, it is a popular and staple dish in the local cuisine. It often uses a variety of vegetables, such as white pumpkin, ash gourd, lady’s finger, and potato. Then you need to cook the vegetables in a spicy coconut-based sauce. You can make the sauce by grinding a blend of aromatic spices, like mustard seeds, cumin seeds, and fenugreek seeds. Grind it along with fresh coconut and raw rice into a smooth paste. Then cook it with remaining ingredients, such as green chilies and curry leaves, to create a flavorful and aromatic dish.
You can make mor kuzhambu in a variety of ways, and there are many different variations of the recipe. For example, vendakkai mor kuzhambu with okra, and instant mor kuzhambu, which is a quicker version of the traditional recipe. You can typically serve it with hot steamed rice, and other side dishes, such as raita or pickles.
In addition to delicious taste, mor kuzhambu has high nutritional value owing to a variety of healthy vegetables and spices. It is a popular choice for vegetarians and non-vegetarians alike, as a side or as a standalone dish
Ingredients For Mor Kuzhambu
I like it simple with okra, also called lady’s fingers or vendakkai, but you can also add white pumpkin, ash gourd, or any vegetables. Veggies add flavor, texture, and nutrition to the dish. The starchy vegetables thicken the dish, and the okra and chilies add some texture to the meal.
Spices and Seasonings
mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, turmeric powder, curry leaves, and salt add flavor and aroma to the dish.
The yogurt adds a slightly sour taste to the dish and serves as the base.
The coconut oil adds flavor and helps to cook the vegetables. Without coconut oil, this dish just doesn’t shine.
Fresh coconut, coriander seeds, cumin seeds, urad dal, toor dal, dry red chilies, and raw rice create an amalgam of flavors that permeate every corner and stimulate every taste bud.
Cooking Instructions For Mor Kuzhambu
In a small pan, heat 1-2 teaspoon of coconut oil and roast the ingredients for the spice paste. Roast (coconut, coriander seeds, cumin seeds, urad dal, toor dal, dry red chilies, and raw rice) until fragrant.
Now transfer the roasted ingredients to a blender and grind them until you get a fine paste. Add a little water as needed. Set aside.
In a large pot, heat 1-2 tbsp of coconut oil over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, and coriander seeds and fry until fragrant.
Then add the chopped okra and and green chilies to the pot.
Stir-fry the vegetables for a few minutes, until they are slightly soft.
Add the ground spice paste to the pot and stir to combine and cook for 5 minutes. Add a little water as necessary to prevent the spice from sticking to the bottom of the pan.
Pour in 2 cups of buttermilk or, alternatively, add thinned out yogurt. You can make it by mixing 1 cup of yogurt with 1 cup of water
Reduce the heat to low and simmer for 5-10 minutes, until the vegetables are tender.
Add salt, to taste, and stir again.
Allow the Kuzhambu to simmer on low heat for a few more minutes, until it reaches the desired consistency.
Next create a tempering by heating 1 tbsp of coconut oil, gingelly oil, or ghee with a handful of curry leaves and 2 or 3 small dried red chilies.
Then pour the tempering over the mor kuzhambu for the final touch.
Serve the Vendakkai Mor Kuzhambu hot with steamed rice.
I hope this recipe helps you make a delicious and traditional Vendakkai Mor Kuzhambu at home.
Here are some serving suggestions for how to enjoy this tasty treat:
With steamed rice: One of the most common ways to enjoy mor kuzhambu is with a side of hot rice. The spicy sauce and vegetables are a perfect complement to the neutral taste of the rice, and the combination makes for a satisfying and satisfying meal.
As a side dish: You can serve it as a side dish with other main courses, such as grilled chicken, fish, or tofu. It is particularly delicious when served with non-vegetarian dishes, as the flavors of the spices and vegetables complement the flavors of the protein.
With chapati or roti: If you’re looking for a more portable option, you can serve it with chapati or roti, which are types of Indian bread that are great for scooping up the sauce and vegetables.
With raita or pickles: Raita is a type of condiment made with yogurt and vegetables, and it pairs perfectly with mor kuzhambu. Pickles are another great accompaniment to this dish, as the tangy and spicy flavors help to balance out the richness of the sauce.
As a snack: You can enjoy mor kuzhambu as a snack on its own, either cold or at room temperature. It is particularly delicious when served with a side of crispy pappadams or other types of Indian snacks.
Storing Mor Kuzhambu
Storing Mor Kuzhambu is a straightforward process, and there are a few different ways to do it depending on your preferences. Here are some tips for storing this delicious South Indian dish:
If you have leftover mor kuzhambu and want to store it in the fridge, it is best to transfer it to an airtight container. This will help to prevent any unwanted odors or flavors from seeping into the dish. When you store mor kuzhambu in the fridge, it is important to ensure that it is at room temperature before placing it in the fridge. This will help to prevent the growth of bacteria, which can cause the dish to spoil.
If you have a large batch of mor kuzhambu and want to store it for a longer period of time, you can freeze it. To do this, transfer it to an airtight container and place it in the freezer. When you are ready to eat, simply thaw it in the fridge or microwave, and heat it up on the stove or in the microwave before serving.
When you reheat mor kuzhambu, it is important to heat it through thoroughly to kill any bacteria that may have formed. To do this, heat it on the stove or in the microwave until it is hot all the way through. If you are reheating it on the stove, it is best to do so on a low flame to prevent the sauce from burning.
Frequently Asked Questions
Mor Kuzhambu is a traditional South Indian curry made with a variety of vegetables and a ground paste of coconut and spices. It is typically served with hot rice.
Some common vegetables used in Mor Kuzhambu include lady’s finger (okra), green chillies, potato, winter melon, and chow chow (chayote).
To make a traditional Mor Kuzhambu recipe, you will need to first prepare a ground paste of coconut, red chillies, and cumin seeds. Then, heat oil in a pan and add the ground paste, along with some chopped vegetables and toor dal. Stir in some sour curd or yogurt, and let the curry boil until the vegetables are cooked through. Serve with hot rice.
Yes, you can make an instant version of Mor Kuzhambu by using store-bought ground coconut paste and skipping the step of preparing the ground paste from scratch. You can also use ready-to-use curry powders to add flavor to the curry.
Mor Kuzhambu can be made both as a vegetarian or non-vegetarian dish. You can add chicken, mutton, or seafood to the curry to make a non-vegetarian version.
Mor Kuzhambu is typically served with hot white rice, but it can also be served with other types of rice, such as brown rice or flavored rice.
Some good accompaniments for Mor Kuzhambu include potato fry, plain yogurt, and a variety of South Indian-style chutneys and pickles. Mor Kuzhambu can also be served with chapati or naan bread.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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