Mor Kuzhambu (மோர் குழம்பு).



The sour curd or leftover butter milk can be turned into a delicious food and this is cooked in almost all South Indian homes. The methods may be different . The vegetables too may be different . But Mor Kuzhambu is always a relished one. i am posting a recipe  on the method we use in our house.

Butter milk or curd – 2 cups
White pumpkin – 1 cup
Turmeric powder – 1/2 tsp
Mustard seeds – 1tsp
Jeera – 1 /2 tsp
Curry leaves – few

To Grind:
Tuvar dal – 2 tsp
Channa Dal -2 tsp
Dhaniya seeds – 1 tsp
Green chilli-4
Ginger – 1 inch
Coconut – 2 tsp





Curd should be churned well and made into Buttermilk. To this add salt, turmeric powder and Hing.

Soak  tuvar dal, Channa Dal and Dhaniya seeds for half a n hour . Then grind this with coconut, ginger and  green chilli with little water to a  smooth paste. Add this to the prepared Butter milk and mix well.

Cut the vegetables into small pieces and cook with little water. When the vegetables are cooked and cool add this to the Butter milk mixture . Heat the butter milk in a slow flame . It just takes  10 minutes to get that boiling stage . Then switch off the flame.

Add  mustard seeds, jeera , Red chilli, Curry leaves and Hing to heated oil and when splutter add this to the Kuzhambu . Coconut oil gives a good flavour.



Brinjal, Chow Chow, White Pumpkin,  Ripe Mango , Greens , Paruppu Urundai, Lady’s finger are some vegetables  which can be used for Mor Kuzhambu.




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