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.
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.
More kuzhambu recipes
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📖 Recipe Card
Mor Kulambu | More Kuzhambu
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.
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.
3. Then 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.
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.
Nithya
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 🙂
Tina
Mor kozhambu looks yummyyyy…Perfect with hot rice nd pickle…
RAKS KITCHEN
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…
savitha ramesh
my husband's favourite..we love to add the vadai in the curry.lovely clicks….
Shama Nagarajan
i love any type of morkulambu…so tasty
Priti
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
Radhika
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.
PriyaVaasu
More Kuzambhu is my Fav!!!! Looks Great!!!!!
Umm Mymoonah
Looks so yummy, makes me feel hungry.
Ramya
Looks soo inviting..especially the last click..:-)
Priya
Its has been ages i had them, just drooling here..have to make some morkuzhambu soon..
jeyashrisuresh
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
Laavanya
I love morkuzhambu… infact we had it dinner just last night.
Angie's Recipes
Buttermilk curry….that's a great idea. This looks irresistible!
Smitha
looks very good can u pass me that plate now! :))
Smitha
http://smithasspicyflavors.blogspot.com/
Shanavi
Love the curd curry…Drooling
Kairali sisters
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 🙂
Suja Sugathan
Craving for it,looks so delicious and perfect,love it.
Swathi
Vendkka moru curry looks delicious, I too make when i get fresh okra.
Gulmohar
That's so comforting….I have this for lunch today..
aipi
Slurp…delicious n very appetizing:)
US Masala
Premalatha Aravindhan
Loved this mor kuzhambu…Ur version is simply superb…
SpicyTasty
looks so tempting..love it..
women-wisdom.com
So appetizing. Delicious and superb click.
Indian Recipe corner @
http://indianyummykitchen.blogspot.com
Pavithra
Wow this is my fav mor kulambu particularly with vendakkai… Love the picture and i am seriously tempted.
Cham
The ground masala is different – i love moor kuzhambu at anytime! Delicious pict!
M D
I love ur version of mor kozhambu. Bhindi is our all time favorite, so this one is a sure hit will all at home!
radharaman
came out very well..thnx for the recipe!!
kalyani
looks delicious:-) do we need to add the curd direct or make it to butter milk n then add?
Sharmilee! :)
@Kalyani : Just beat the curd and add it….
anu
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
anu
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
nivitha
It just looks like how I ate today . . . Tasted so gud 🙂
Pavithra
Hubby loved this. Thanks Sharmi.
Zeenee
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.
Lekha
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.
firthouse mansoor
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
Vnarayn
Hi thanks for the recipe! I have a request – could you please add number of servings in future posts / recipes?