Mor Kuzhambu Recipe

Cooking Directions

• STEP 1.In a blender, grind coconut, green chilies, cumin seeds, and ginger to a smooth paste.
• STEP 2.In a pan, whisk yogurt with water and add the ground paste.
• STEP 3.Add turmeric powder, salt, and mix well. Bring it to a gentle boil.
• STEP 4.In a separate pan, heat oil and add mustard seeds, dried red chilies, and curry leaves.
• STEP 5.Once the mustard seeds splutter, pour the tempering over the curry and mix well.
• STEP 6.Simmer for a few minutes and remove from heat. Serve hot with steamed rice.

Cooking Tips

• Make sure to whisk the yogurt well to avoid lumps in the curry.
• You can add vegetables like ash gourd, okra, or drumstick for added flavor and texture.
• Adjust the consistency of the curry by adding more water if needed.

Storage and Serving

• Leftover Mor Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop before serving.
• Serve Mor Kuzhambu with steamed rice and a side of papad or pickle for a complete meal.