Mor kuzhambu (Yogurt Curry)

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:

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.

• 

• 

• 

Now I have prepared it with ladies finger, and the recipe is as below:

Ingredients:

1. Sour Curd (pulitha thayir) – 1 cup (200 ml)
2. Ladies finger (vendaikai) – 7 Nos.
3. Coconut oil – 1 tbsp
4. Fenugreek seeds (vendhayam) – 1 tsp
5. Curry leaves – 1 sprig
6. Asafoetida (hing) – ½ tsp
7. Turmeric powder – 1/2 tsp
8. Salt – 1 tsp

• 

• 

For spice mix:

1. Coconut – 8 pieces (each 1 inch)
2. Green chillies – 4 Nos
3. Cumin Seeds – 1 tsp
4. 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.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

•