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    You are here: Home / RandomPosts / Mor Kulambu | More Kuzhambu

    Mor Kulambu | More Kuzhambu

    February 9, 2011 by Sharmilee J 38 Comments

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    Mor Kulambu is a curd based gravy popular in Tamilnadu made by cooking ground lentils & veggies in curd. Mor Kulambu recipe is simple & and can be made with or without veggies. Mor Kulambu is an delicious combo with rice and liked by all. How to make Mor Kulambu is explained in this post with step by step pictures.Vendakai Mor Kuzhambu Recipe

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    I know most of us have our own version of more kuzhambu, and here is mine which I learnt from my mother. I wanted to have it in my site for future reference so thought to share it here. I like this curry anytime, its quick and tasty with rice.

    Table of Contents
    1 📖 Recipe Card
    2 Mor Kulambu | More Kuzhambu

    More kuzhambu recipes

    Vendakai Mor Kuzhambu RecipePin

    If you have any more questions about this Mor Kulambu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Mor Kulambu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Mor Kuzhambu
    Print Recipe Pin Recipe

    Mor Kulambu | More Kuzhambu

    Mor Kulambu is a curd based gravy popular in Tamilnadu made by cooking ground lentils & veggies in curd. Mor Kulambu recipe is simple & and can be made with or without veggies. Mor Kulambu is an delicious combo with rice and liked by all. How to make Mor Kulambu is explained in this post with step by step pictures.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup curd sour
    • 4 to 5 vendakkai/okra /bhindhi chopped into 1 inch pieces
    • 1 teaspoon turmeric powder
    • salt as needed
    • few curry leaves
    • 1 teaspoon oil

    To Roast and grind to a paste:

    • 1/2 teaspoon urad dal
    • 1/2 teaspoon jeera
    • 1 tablespoon chana dal
    • 1 red chillies
    • 1.5 tablespoon coconut

    To Temper:

    • 1 teaspoon mustard
    • few curry leaves
    • 1/2 teaspoon oil
    • a pinch hing

    Instructions

    • Dry roast the ingredients under ‘to roast’ till golden brown and grind it to a fine paste with little water.
    • Heat a teaspoon of oil in a kadai and saute okras till the stickiness is gone.
    • Sprinkle little water and cook the okras until slightly soft. Dont make it soggy.
    • Heat oil in a kadai, add the items under ‘to temper’ and add it to curd.
    • Add the grinded paste,curd and little water as per the desired consistency and mix well.
    • Then add turmeric powder, cooked okras and allow it for one boil not more than that.
    • When bubbles start appearing, switch it off. Enjoy Mor Kulambu!
    • Even methu vadai can be added to this kuzhambu, we call it vadai kuzhambu 🙂 It tastes divine when the vadais are nicely dunk in the curry.

    Notes

    • The pale yellow color comes only after the curry boils so do not add more turmeric powder than the mentioned quantity.
    • Adjust red chillies according to your spice level.
    • You can add any cooked vegetable of your choice : Chow chow, Sepankizhangu or even methu vadai.
    Nutrition Facts
    Mor Kulambu | More Kuzhambu
    Amount Per Serving (75 g)
    Calories 174 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g25%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 16mg5%
    Sodium 1059mg46%
    Potassium 386mg11%
    Carbohydrates 18g6%
    Fiber 4g17%
    Sugar 8g9%
    Protein 7g14%
    Vitamin A 894IU18%
    Vitamin C 239mg290%
    Calcium 237mg24%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Mor Kulambu

    1. Dry roast the ingredients under ‘to roast’ till golden brown and grind it to a fine paste with little water.

    Vendakai Mor Kuzhambu Recipe
    Pin
    2. Heat a teaspoon of oil in a kadai and saute okras till the stickiness is gone. Sprinkle little water and cook the okras until slightly soft. Dont make it soggy. Heat oil in a kadai, add the items under ‘to temper’ and add it to curd.
    Vendakai Mor Kuzhambu RecipePin
    3. Then add the grinded paste,curd and little water as per the desired consistency and mix well.
    Vendakai Mor Kuzhambu RecipePin
    Then add turmeric powder, cooked okras and allow it for one boil not more than that. When bubbles start appearing, switch it off.
    Vendakai Mor Kuzhambu RecipePin
    Even methu vadai can be added to this kuzhambu, we call it vadai kuzhambu 🙂 It tastes divine when the vadais are nicely dunk in the curry.

    Expert Tips

    • The pale yellow color comes only after the curry boils so dont add more turmeric powder than the mentioned quantity.Also adjust red chillies according to your spice level.
    • You can add any cooked vegetable of your choice : Chow chow, Sepankizhangu or even methu vadai.

    Vendakai Mor Kuzhambu RecipePin

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    Filed Under: Kuzhambu - Indian Curries, RandomPosts

    Reader Interactions

    Comments

    1. Nithya

      February 09, 2011 at 6:05 am

      Mor kozhambu is one of my most favorite and I used to mix it with rice and eat it with raw onions 🙂 I'm drooling :)And okra in it is for sure yummy 🙂

      Reply
    2. Tina

      February 09, 2011 at 6:18 am

      Mor kozhambu looks yummyyyy…Perfect with hot rice nd pickle…

      Reply
    3. RAKS KITCHEN

      February 09, 2011 at 6:20 am

      Okra mor kuzhambu is my favorite,long time since I made mor kuzhambu,have to make weekends… 🙂 Your grinding part is different,have to try,mine has no roasting part…

      Reply
    4. savitha ramesh

      February 09, 2011 at 6:39 am

      my husband's favourite..we love to add the vadai in the curry.lovely clicks….

      Reply
    5. Shama Nagarajan

      February 09, 2011 at 7:28 am

      i love any type of morkulambu…so tasty

      Reply
    6. Priti

      February 09, 2011 at 7:31 am

      I am kinda craving for khadi for some days and wanted to try this for long …will try this …looks so perfect with rice ..looks so gud

      Reply
    7. Radhika

      February 09, 2011 at 7:34 am

      Your version is really different. would like to try it out. Arun just loves mor kulambu and keep son pestering me for it. will try it out.

      Reply
    8. PriyaVaasu

      February 09, 2011 at 8:01 am

      More Kuzambhu is my Fav!!!! Looks Great!!!!!

      Reply
    9. Umm Mymoonah

      February 09, 2011 at 11:16 am

      Looks so yummy, makes me feel hungry.

      Reply
    10. Ramya

      February 09, 2011 at 11:29 am

      Looks soo inviting..especially the last click..:-)

      Reply
    11. Priya

      February 09, 2011 at 12:59 pm

      Its has been ages i had them, just drooling here..have to make some morkuzhambu soon..

      Reply
    12. jeyashrisuresh

      February 09, 2011 at 1:08 pm

      very new and yummy morkozhambhu .The way u make is totally new to me and the tip which u have given to get the colur is really useful for beginners.Becoz, initally when i started cooking i was so confused that why i didnt get the colour

      Reply
    13. Laavanya

      February 09, 2011 at 2:06 pm

      I love morkuzhambu… infact we had it dinner just last night.

      Reply
    14. Angie's Recipes

      February 09, 2011 at 2:41 pm

      Buttermilk curry….that's a great idea. This looks irresistible!

      Reply
    15. Smitha

      February 09, 2011 at 4:13 pm

      looks very good can u pass me that plate now! :))

      Smitha
      http://smithasspicyflavors.blogspot.com/

      Reply
    16. Shanavi

      February 09, 2011 at 5:20 pm

      Love the curd curry…Drooling

      Reply
    17. Kairali sisters

      February 09, 2011 at 5:22 pm

      MOr kuzhambu has always been my fav gravy for rice and i love to add diff veggies, this is no different, Such lovely colors its got, green and yellow 🙂

      Reply
    18. Suja Sugathan

      February 09, 2011 at 6:05 pm

      Craving for it,looks so delicious and perfect,love it.

      Reply
    19. Swathi

      February 09, 2011 at 6:19 pm

      Vendkka moru curry looks delicious, I too make when i get fresh okra.

      Reply
    20. Gulmohar

      February 09, 2011 at 6:36 pm

      That's so comforting….I have this for lunch today..

      Reply
    21. aipi

      February 09, 2011 at 7:06 pm

      Slurp…delicious n very appetizing:)

      US Masala

      Reply
    22. Premalatha Aravindhan

      February 09, 2011 at 10:54 pm

      Loved this mor kuzhambu…Ur version is simply superb…

      Reply
    23. SpicyTasty

      February 10, 2011 at 1:47 am

      looks so tempting..love it..

      Reply
    24. women-wisdom.com

      February 10, 2011 at 3:48 am

      So appetizing. Delicious and superb click.

      Indian Recipe corner @
      http://indianyummykitchen.blogspot.com

      Reply
    25. Pavithra

      February 10, 2011 at 3:55 am

      Wow this is my fav mor kulambu particularly with vendakkai… Love the picture and i am seriously tempted.

      Reply
    26. Cham

      February 10, 2011 at 4:57 am

      The ground masala is different – i love moor kuzhambu at anytime! Delicious pict!

      Reply
    27. M D

      February 10, 2011 at 10:31 am

      I love ur version of mor kozhambu. Bhindi is our all time favorite, so this one is a sure hit will all at home!

      Reply
    28. radharaman

      August 09, 2012 at 8:38 am

      came out very well..thnx for the recipe!!

      Reply
    29. kalyani

      November 01, 2012 at 4:07 pm

      looks delicious:-) do we need to add the curd direct or make it to butter milk n then add?

      Reply
    30. Sharmilee! :)

      November 01, 2012 at 4:51 pm

      @Kalyani : Just beat the curd and add it….

      Reply
    31. anu

      May 27, 2013 at 9:59 am

      awwwwwww… just prepared this version and finished lunch… my husband completed my share of it too and still licking his fingers for more . Sssssssssss….. 😛 Ahhhhhh

      Reply
    32. anu

      May 27, 2013 at 10:04 am

      awwwwwww… just prepared this version and finished lunch… my husband completed my share of it too and still licking his fingers for more . Sssssssssss….. 😛 Ahhhhhh

      Reply
    33. nivitha

      October 06, 2013 at 5:42 pm

      It just looks like how I ate today . . . Tasted so gud 🙂

      Reply
    34. Pavithra

      November 15, 2013 at 6:34 pm

      Hubby loved this. Thanks Sharmi.

      Reply
    35. Zeenee

      May 02, 2014 at 5:46 am

      Hi sharmi, I'm an avid fan of your recipes. I've tried many of them and not one has disappoint. I have a very fussy grandfather and today I made him this kuzhumbu and your chicken pepper fry. He loved them both and finished everything on his plate (which hardly happens). Thank you very much for bringing love through your food to us in Malaysia.

      P/S: I ran out of coconut, so I blended tempeh (fermented soy beans) instead. Made the kuzhumbu thicker and creamier I think.

      Reply
    36. Lekha

      August 12, 2015 at 9:15 am

      Yummy as always 🙂 …..Made this today as I always make Okra sambhar or Puli Kozhambu. This time I thought y not give Okra another look and hence tried this 🙂 ….The one thing I did differently is I used coconut oil and added tomatoes after the tempering. Thank you.

      Reply
    37. firthouse mansoor

      April 19, 2016 at 5:56 am

      hi sharmi..
      .whenever I search for new recipe….I search in google like recipe sharmis passion … I like your way of cooking and story thanks for everything

      Reply
    38. Vnarayn

      October 29, 2016 at 4:15 pm

      Hi thanks for the recipe! I have a request – could you please add number of servings in future posts / recipes?

      Reply

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