Mor Kuzhambu With Onion – Tamilnadu Mor kulambu Recipe

mor kuzhambu recipe - mom's style

I love our South Indian/ Tamilnadu style mor kuzhambu for rice. Its the simplest, easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I  tried my mom’s style mor kulambu with onions. My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady’s finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummy!

INGREDIENTS 


1 cup – 240ml


For 2 persons

  • Sour curd – 1 cup
  • Besan flour – 1 tsp
  • Turmeric powder – 1/4 tsp (optional)
  • Salt  â€“ As needed
  • Water – 1 cup

To grind :

  • Coconut – 2 tbsp grated
  • Green chilli – 4 to 5 nos (small, use 2 for less spice)
  • Garlic – 3 cloves (small)
  • Ginger – 1/2 inch piece
  • Shallot / small onion – 3 nos
  • Jeera / cumin seeds – 1/2 tsp

To temper and saute:

  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/8 tsp
  • Red chilli – 1 no (pinched into two)
  • Sambar onions/ shallots – 10 nos (finely chopped) or big onion – 1 no

To garnish :

  • Coriander leaves – 2 tbsp (finely chopped)

Method :

  • Grind all the ingredients given under “to grind” to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water,  required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
  • In a kadai, temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
  • Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu.  It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
  • Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.

Note :

  • Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
  • Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
  • Do not close the bowl completely. It will also make the gravy watery. 
  • Do not pour the mor kuzhambu to a vessel when its hot. It will become watery. 
  • If you wish to add vegetables you can add sauteed lady’s finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.
morkuzhambu


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33 thoughts on “Mor Kuzhambu With Onion – Tamilnadu Mor kulambu Recipe”

  1. Raks

    You are so right,I make more kuzhambu when ever I don't feel like cooking 😉 But yet love it! Never tried with garlic,will try sometime!

    Reply
  5. lata raja

    Moar kuzhambu with shallots and garlic? i have to try this version of your mother! You have got me geared for some moarkuzhambu Chitra.
    I am done with today's lunch..so probably this is for tomorrow.

    Reply
  24. Myvegfare

    love morkozhambu, it's a weekly event, and my H is an expert in it!, for him anytime M time! with Aloo curry!, I never used to make it with Garlic sometime back I don't exactly remember whose blog it is, I think Tina's blog I saw she uses garlic in her morucurry I tried it out and well, as always everybody liked it!, Lovely click chitra! but I have not used shallots for seasoning may be next time I will do that too.., your poriyal is looking gorgeous, I can eat it with my Rasam now :)), if I could grab it from the screen!

    Reply
  29. Unknown

    Hi chitra,
    Wen I was alone at home I was very lazy to so I blogged an easiest recipe came across this one & ennai katharikai kuzhambu. Tried it & I liked it very much yet to try pavakai pitlai
    Thanks u so much as the ennai katharikai gave a hit in my neighbour hood home.. Happy cooking

    Reply
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