Mor kuzhambu is a traditional South Indian yogurt curry. We prepare this curry using sour curd (yogurt), thus enriched with probiotic organisms. Hence, yogurt curry is not only a delicious curry but also a nutritious curry, and we can serve this to everyone young or old. Usually, we serve mor kuzhambu with plain rice or keerai sadam (rice with mashed greens). It is also a perfect side dish for paruppu adai.
Meals with mor kuzhambu:

kadaintha keerai & paruppu vadai

cheppankizhangu varuval

Recipe for South Indian yogurt curry:
Generally, we prepare yogurt curry with quite a few vegetables like ladies finger (vendaikai), ash gourd (white pumpkin), colacasia (cheppankizhangu) & drumsticks. Even if we don’t have any of these vegetables, we can make delicious kuzhambu by immersing vazhaipoo vadai, aama vadai, masala vadai or keerai vadai into this curry.

Aama vadai in mor kulambu Cheppankizhangu mor kulambu Murungakkai mor kulambu
Now I have prepared it with ladies finger, and the recipe is as below:

Ingredients:
- Sour Curd (pulitha thayir) – 1 cup (200 ml)
- Ladies finger (vendaikai) – 7 Nos.
- Coconut oil – 1 tbsp
- Fenugreek seeds (vendhayam) – 1 tsp
- Curry leaves – 1 sprig
- Asafoetida (hing) – ½ tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp
For spice mix:
- Coconut – 8 pieces (each 1 inch)
- Green chillies – 4 Nos
- Cumin Seeds – 1 tsp
- Roasted Bengal gram (fried gram/ udacha kadalai)* – 1/4 cup
*This is used as a thickening agent, some prefer to replace it with soaked rice/ Bengal gram.

Mise en place:
- Wash ladies fingers & cut into 1 inch pieces.
- Whisk curd until smooth and keep aside.
- Grind all the ingredients for spice mix into smooth paste.
- Mix the spice mix into curd and leave aside.
How to make vendakkai mor kuzhambu:
- Heat a pan with coconut oil, and add fenugreek seeds into the pan.
- When they turn golden add curry leaves.
- Add ladies fingers & sauté for a min in medium flame.
- Then add turmeric powder & water and bring it to a boil.
- Cover the pan and cook the ladies fingers until soft.
- Add coconut paste and saute in low flame until the raw smell disappears.
- Add water and bring it to a boil in medium flame.
- Reduce flame to low and add curd, asafoetida & salt and mix them well.
- Remove from heat just before it reaches the boiling point.
- Garnish with coriander leaves when the curry is hot.
- Vendakkai mor kuzhambu is ready to serve.
Yogurt curry tastes even more delicious when taken along with perfect accompaniments. So I have shown below some of the dishes that go well with rice & mor kulambu.
Chenai kizhangu varuval Usili Paruppu vadai Vazhakkai poriyal Cheppankizhangu roast Carrot peas poriyal Stir-fried mushroom Avarakkai poriyal Vendakkai poriyal Drumstick-brinjal masala Cheppankizhangu fries Stir-fried potato
What a delicious looking soup!
Glad you like it. Thanks!
So savory!
Yes, it is sour & savory! Thanks for stopping by!
Beautiful blog!
Thanks!
What a delightful feast!
Thank you so much!
Lovely recipe ?
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Thanks for your lovely gesture!
Hi
Thanks for nominating me. Please check the post confirming my acceptance: https://megalaskitchen.com/2017/03/26/the-leibster-award/
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Glad that you liked it!
Yum! Thanks for sharing.
Good share…?
Thanks !