Go Back
–+ servings
Print Recipe Pin Recipe

Mor Kulambu Recipe

Mor Kulambu is a yogurt based spiced curry popular in Tamil Nadu. Mor Kulambu also known as Mor Kuzhambu is very simple to make and can be made with or without veggies. Learn to make traditional Mor Kulambu Recipe with step by step pictures and video.
Prep Time15 minutes
Cook Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 3/4 cup sour curd
  • 10 ladies finger cut into 1 inch long
  • 1/4 teaspoon turmeric powder
  • salt as needed

To grind to a paste:

  • 1/2 tablespoon raw rice
  • 1 tablespoon toor dal
  • 1 teaspoon jeera
  • 2 green chilies
  • 1/4 teaspoon turmeric powder
  • 1/4 cup coconut

To temper:

  • 2 teaspoon oil
  • 1 teaspoon mustard
  • few curry leaves
  • 2 red chilies
  • 1/4 teaspoon hing

Instructions

  • Rinse and Soak 1/2 tablespoon raw rice with 1 tablespoon toor along with water for 2 hours.
  • Add this to a mixer jar along with 2 green chilies,1 teaspoon cumin seeds, 1/4 cup coconut and 1/4 teaspoon turmeric powder.
  • Add little water and grind it to a fine paste and set it aside.
  • To 3/4 cup thick yogurt add 1/4 cup water, whisk it well and set aside.
  • Heat 1 tablespoon oil add around 10 ladies finger cut into 1 inch long. Fry until it shrinks and is not sticky.
  • Add the coconut paste along with 1/4 teaspoon turmeric powder and salt to taste.m Rinse the mixer with water and add it.
  • Add 1/2 cup water and give a quick mix.
  • Let the curry boil for 3 minutes.
  • Switch off.
  • Add the curd mixture. Switching off and adding curd prevents curd from curdling.
  • Mix it well.
  • To prepare tadka heat 2 teaspoon oil add 1 teaspoon mustard seeds let it splutter. Then add 2 red chilies along with 1/4 teaspoon hing and few curry leaves.
  • Add this prepared tadka to the curry and mix it well.
  • Switch on bring the curry to a rolling boil and switch it off. Do not cook for more time once you see the curry bubbling switch it off immediately.
  • Mor Kulambu is ready!

Notes

  • The pale yellow color comes only after the curry boils so don't add more turmeric powder than the mentioned quantity.
  • You can even use regular rice instead of raw rice or any white rice variety for grinding the paste.
  • You can roast and grind the ingredients too for a more different flavored curry.
  • Adjust chillies according to your spice level.
  • When you add vegetables with water like ashgourd it leaves out water so while cooking add very less water.
  • You can make more kulambu with or without vegetables.
  • Curd used should be thick and sour.
  • You can use gingelly oil(nallennai) for tempering, this gives a great flavor to the curry.
  • Switch off the stove and then add curd - this prevents curd from curdling.
  • You can mix curd along with grind coconut mixture and add it but this way you need to be very careful while boiling as there more chances for it to split while boiling. So I always prefer to add curd separately after switching off.
Nutrition Facts
Mor Kulambu Recipe
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
Like our video?Subscribe to our youtube channel to get latest updates!