Mor Kuzhambu.(#3)


At last again into blogging world. A setback in my health led to this absence . From September 2016 till today i am going through it. But God’s grace i just overcame it thanks to family members and all inspirations. Of course i was in the internet through instagram. Nowadays instagram is helpful and entertaining. But to keep up the blogging tradition i just shot few pictures of what i cooked and wanted to post one day.

The other day when i was talking to my mother she mentioned about her cooking menu. i just asked her the  recipe for Mor kuzhambu and Milagu kuzhambu. It came out damn good. Whatever we make it cannot match with our mother’s skills is what i learnt.

Mor kuzambu is a spicy gravy with Buttermilk as base with spices jeera, coriander seeds and dals added.

Now this looks like a five star hotel menu card .

Right? The taste too.


1.Buttermilk – 1 cup (sourrrry…)

2.Turmeric Powder -1 /2 tsp

3.Salt – to Taste

4. Coconut oil -1 tsp

5. Chow chow, pumpkin- 1 cup

To Grind:

1.Tuvar Dal – 1 tbsp

3. Channa Dal -1 tbsp

3. Urad Dal -1/2 tbsp

4. Coriander seeds -1 tbsp

5.Ginger -1 /2 inch piece

6. Green Chilli -3

7. Coconut -1 /2 cup(grated )

8. Cumin seeds -1 /2 tsp

To Temper:

1.Mustard seeds -1 /2 tsp

2.Cumin seeds -1 /2 tsp

3.Hing -1 /2 tsp

4.Curry leaves – a few.


  1. Soak the above ingredients(except coconut , green chilli, ginger ) in water for 15 minutes  and grind all together with little water to a smooth paste.
  2. If using curd just give a whisk i a mixie or hand blender , add turmeric powder and salt and mix well.
  3. Boil the vegetables in water .
  4.  When cool add it to the butter milk mixture .
  5.  Add the ground mixture to the butter milk and cook in a heavy bottom pan in a very slow flame.
  6.  When the mixture boils switch off the flame .
  7.  Temper with the given ingredients in coconut oil .