My 94th recipe, “Mor Kuzhambu”, a tangy and simple kuzhambu which can be prepared within 20 minutes. This is not my first preference recipe. If asked to prepare a gravy for lunch, I would generally tend to lean slightly towards preparing sambar or kara kuzhambu. However, once in a while, whenever I am left with sour curd in my fridge, I would make this mor kuzhambu without any second thoughts.
This has a totally different taste from other gravies I prepare, due to the addition of all freshly ground ingredients. There is no pre-ground masala powder that is added. This kuzhambu is generally made on Onam day by Keralites as a part of the Onam Sadya, Vegetarian Feast. However, this dish is called as Pulissery in Kerala. With the addition of freshly ground masala, this kuzhambu is a true delight, fit for any vegetarian feast.
Whenever I prepare this kuzhambu, I used to remember my uncle. My mom says that he is a great fan of this kuzhambu and he would ask my mom to prepare this kuzhambu for him. Passing on that lovely recipe, from my mom’s kitchen to mine and from mine to yours 🙂
Mor Kuzhambu is an easy to make, tangy South Indian gravy made from sour curd, coconut, spices and veggies of choice. Perfect to serve with rice.
- Curd | Yogurt - 2 Cups
- Asafoetida - 1/4 tsp
- Turmeric - 1/2 tsp
- Oil - 1/4 tsp
- Okra - 10 (cut into 1 inch pieces)
- Coriander leaves - 2 Tbsp (Chopped)
- Coconut - 1/3 Cup (Cut small cubes)
- Pottu kadalai/ Roasted gram - 2 Tbsp
- Coriander seeds - 1 tsp
- Jeera - 1/2 tsp
- Green chilli - 3 small
- Ginger - a small piece
- Oil - 1 tsp (Preferably Coconut Oil)
- Mustard - 1/4 tsp
- Broken urad dal - 1/2 tsp
- Jeera - 1/2 tsp
- Black peppercorns - 1/2 tsp
- Dry red chilli - 2
- Curry leaves - 1 sprig
- Take the curd in a mixing bowl, add about 3 cups of water to it and beat well. Keep it aside.
- Grind the ingredients under the table "To grind" by adding required amount of water to a fine paste.
- Now add the ground paste to the beaten butter milk along with asafoetida, turmeric, salt and mix them well with no lumps.
- Heat a pan with 1/4 tsp of oil, and saute the okra until it is dry and is not sticky any more. Transfer the okra to the plate and keep aside.
- Now to the same pan add the oil for tempering. Add the mustard and once its splutters, add the remaining ingredients listed under the table "To temper" in the given order. Once the broken urad dal turns golden brown, add the sauted okra, give a quick stir. Add required water such that the okra gets half immersed. Cook covered in medium flame until the okra is 3/4 done.
- By now the water in the pan would have evaporated. Now add the prepared curd mixture and cook in low flame until the mixture just starts to boil. Turn off the flame and transfer immediately to the serving bowl. Make sure that the kuzhambu does not boil.
- Enjoy hot with rice.
- Slightly sour curd would give the best taste to this kuzhambu.
- You can add Veggies of your choice.
- It is very important that the kuzhambu does not boil. Please refer to my pic to see when to turn off the flame.