Jan 30, 2014

Mor Kuzhambu

Mor Kuzhambu is a South Indian stew made from sour yogurt. Every state in India has its own version of yogurt based curry. This curry is prepared in Tamil-Bhramin style with no onion and garlic. 

Its a delicious curry can be done in a jiffy. Vegetables like ash gourd, cucumber, chow chow and  okra can be added to this recipe. It is served mainly with steamed rice. 


1 Cucumber (or Okra, ash gourd, chow chow), cut into 1 inch pieces
2 cups Yogurt, beaten

For masala - 
1 tsp Bengal gram, soak in water for 20 minutes
1/2 cup freshly grated coconut
1/4 tsp Asafoetida (hing)
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
3 Green Chilies
1 inch piece of Ginger

For tempering -
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Curry leaves
1 Red Chili


  • Cook cucumber in a cup of boiling water for 2-3 minutes

  • Make a smooth paste of all the ingredients listed in masala

  • Add the masala paste to the cooked cucumber and season it with salt. Simmer in low heat for 2-3 minutes

  • Add beaten yogurt. Season with salt. Adjust thickness of curry by adding water (I normally don't add water. Like to keep curry thick)

  • Temper with oil,  mustard seeds, Cumin seeds, curry leaves and red chili. Pour it on top of curry 

  • Serve hot with steam rice

Additional notes ~
  • If you want to add okra, fry okra first in oil. Do not cook in water and add it towards  the end
  • Do not reheat this curry, since yogurt curdle
  • Don't add too much water. This curry needs to be thick. Also, use minimum water while cooking vegetables

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