Mor Kuzhambu Recipe (South Indian Buttermilk Curry)
Mor Kuzhambu is a traditional South Indian dish made with buttermilk, coconut, and mild spices. It is light, tangy, and perfect with steamed rice.
Ingredients
1 cup sour buttermilk
½ cup grated coconut
2–3 green chillies
1 tsp cumin seeds
1 tbsp rice flour (optional, for thickness)
½ tsp turmeric powder
Salt to taste
For tempering:
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal
1–2 dry red chillies
A few curry leaves
A pinch of asafoetida (hing)
Optional vegetables:
Ash gourd, lady’s finger (okra), or pumpkin
Preparation Method
1. Prepare the Coconut Paste
Grind grated coconut, green chillies, and cumin seeds into a smooth paste using a little water.
2. Mix the Buttermilk
In a bowl, whisk the buttermilk with turmeric powder, salt, and rice flour (if using). Add the ground coconut paste and mix well.
3. Cook the Curry
If using vegetables, cook them separately until soft.
Pour the buttermilk mixture into a pan.
Heat gently on low flame—do not boil, as buttermilk may curdle.
Stir continuously until it becomes slightly thick and heated through.
4. Tempering (Tadka)
Heat coconut oil in a small pan.
Add mustard seeds and let them splutter.
Add urad dal, dry red chillies, curry leaves, and hing.
Pour this tempering over the Mor Kuzhambu.
Serving Suggestions
Serve hot with steamed rice and a side of vegetable fry or papad.
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