0 MOR KUZHAMBU/KULAMBU

Mor Kuzhambu/Kullambu/Buttermilk gravy


is one of the simplest and easiest curry that can be prepared in a jiffy. Mor which means buttermilk, so naturally the curry itself is little watery. You can have this curry with rice and any spicy vegetable like potato fry or usili as side dish...


Yogurt/curd - 2 cup
Vegetable - 1/2 cup ( Can use pumpkin, okra, suran(yam))
Turmeric powder - 1/4 tsp
salt as needed

For tempering:
Onion - 1 small chopped fine
Mustard seeds - few
Urad dhal - few
Methi seeds - few
Curry leaves - few
Red chillies - 3
Hing - a pinch
Oil - 1 tbsp

Grind to paste:
Coconut - 1/4 cup
Jeera/cumin seeds - 1 tsp
Green chillies - 6 - 7

Grind these ingredients in a mixer using very little water to a fine paste.
Variation: Can use a tbsp of toor dhal and rice for grinding along with the other ingredients.


Cook the vegetables that is being used until soft. If using okra, then cut them into 1 inch piece and shallow fry in oil and keep it aside. If using pumpkin or any kind of yam...cook till soft but not mushy and keep aside.

Beat the yogurt well with a whisk/turner....to it add turmeric powder, salt and the ground paste....keep it in the stove and cook till it comes up to just a boil, also add any cooked vegetable that is used or can make plain curry too..remove and keep aside...now heat a tbsp of oil in a small kadai and add mustard seeds, urad dhal, methi seeds, hing, curry leaves , red chillies ...when it splutters up add chopped onions and fry till golden brown...pour it on the cooked curry....the heat from the tempering will further cook the curry which is just enough for it.