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Mor Kuzhambu or Vendakkai Mor Kulambu recipe with video. It is one of the must have kuzhambu varieties in a South Indian lunch spread.
As this is a no onion, no garlic recipe it is often made on auspicious days like Amavasya (new moon day) during which both onion and garlic are not added in day to day cooking.
I love mor kuzhambu so much. Its the most simplest of all kuzhambu varieties & its totally a no brainer when it comes to cooking it.
But just because it is so simple to make, it does not mean that you should not pay attention while making it.
During my initial days of cooking, I never paid much attention while cooking it, so every time the kuzhambu used to come up with a different consistency.
Since then, I have made a point to note down everything & experimented with different quantities till I have got it pat down.
The simplest ones are the things that demands more attention from you. This mor kuzhambu is also like that. To make a tasty kuzhambu follow the tips & tricks mentioned below.
Points to Note:
The curd should neither be fresh nor too sour. both will ruin the end product.
The ratio curd to ground paste to water should be perfect (1:1) to get the perfect consistency of the mor kulambu.
That is if you take 1 cup curd, then the ground paste & water should measure 1 cup totalling to 2 cups in all.
If you add more water, then the kuzhambu will become watery. If too little is added, then it will look like thick curd.
Never ever boil mor kulambu on high flame & for too long. There is a greater chance that the kulambu will curdle.
The cooking time after adding the curd should be kept to the barest minimum in fact.
Adding vegetable to the kulambu is optional.
The perfect mor kulambu’s texture should be grainy (mentioned as “thiri thiri -a”) in tamil & not smooth.
So do not whisk the curd in a mixie jar or with a hand blender. Use only a balloon whisk or a wooden maththu & beat it manually with a light hand.
What vegetables can be used in making mor kulambu?
One can make mor kuzhambu using vegetables or make it plain without any vegetable also. I have used Vendakkai (okra) in this recipe. Using white pumpkin is also very popular.
You can also check out this Maa Vathal Mor kulambu that I had posted long back.
What to serve with mor kulambu?
Mor kulambu will feel a tad bit bland to people who are used to eating much spicier variety of kulambu as its almost like tempered curd.
So a very spicy side dish always goes well with this one. The most popular one happens to be Kothavarangai Paruppu Usili. Potato roast, Cheppankizhangu Roast or Vazhakkai roast also goes well with this mor kulambu.
Mor Kuzhambu Video:
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Mor Kuzhambu Recipe Details below:
Mor Kuzhambu
Ingredients:
- Slightly Sour Curd - 1 cup
- Vendakkai / okra - 5 to 6 nos cut into 1 inch long pieces
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1 pinch optional
- Dry red chilies - 3
- Asafoetida - 1/4 tsp
- Grated ginger - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Curry leaves - 1 sprig
- Coriander leaves - few
- Salt - to taste
- Oil - 1/2 tbsp + 2 tsp
For the paste:
- Tur dal - 1/2 tsp
- Chana dal - 1/2 tsp
- Raw rice - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Grated ginger - 1/2 tsp
- Green chili - 2
- Fresh Coconut - 2 to 3 tbsp
Instructions:
To prepare the paste:
- Soak tur dal, chana dal & raw rice in water for 30 mins.
- Transfer them all to a mixie jar.
- Add green chili, ginger, cumin seeds, fresh coconut, water (if needed).
- Grind to a fine paste and set aside.
To prepare the curd:
- Take curd in a bowl.
- Add ground paste to it.
- Add 3/4 cup water, rinse well and add to the bowl.
- Whisk lightly till they combined well.
- The ratio is 1:1 of curd to ground paste & water.
- That is if you take 1 cup curd, then the ground paste & water should measure 1 cup totalling to 2 cups in all.
To prepare mor kuzhambu:
- Heat a pan with 1/2 tbsp oil.
- Add vendakkai & saute for 2 to 3 mins on medium flame.
- Add a pinch of salt & saute for 1 more min.
- It should be 3/4th cooked by now.
- Transfer to a bowl and set aside.
- Heat the same pan with 2 tsp oil.
- When warm, season with mustard, cumin, fenugreek & dry chilies.
- Add asafoetida, ginger and fry them all for 30 secs till they get roasted well.
- Simmer the flame completely.
- Add coriander leaves, curry leaves, turmeric powder & fry for 30 secs.
- Add the whisked curd mixture and mix well.
- Add salt & let it boil for 2 mins on medium flame.
- When you see the bubbles around the edges, add sauteed vendakkai & mix well.
- Let it cook for 1 more min.
- You can see the mor kuzhambu starting to rise by boiling from the center.
- Switch off the stove.
- Garnish with coriander leaves, give it a mix & its ready.
- Serve this mor kuzhambu with rice and potato or colocasia or vazhakkai roast or usli as side dishes.
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