Mor Kulambu recipe|Mor Kuzhambu without vegetables

Mor Kulambu recipe is from South Indian Cuisine. It is made of buttermilk and some more ingredients. Once I went to my aunt’s house when I was in my school days. On that day she had prepared this curry and the taste was awesome. It was my first time trying this recipe as my mom haven’t made this recipe in our home. Back then was really enjoyed the curry. Then I stared to love this recipe and I used to go to make aunt’s house only to have this curry.

mor kulambu recipe

Now I wanted to share the Mor Kuzhambu recipe to you guys as well. She basically prepare this recipe without adding any vegetables. At times she prepare this with Ash gourd but I love it without having any vegetables. Okay, now lets learn how to make it.

Let’s get ready with the ingredients…….

To make buttermilk, take 3/4 cup of curd and beat it well until there is no lump in it. Then add 3/4 cup of water. mix them together. That’s it.

How to make Mor Kulambu recipe without vegetables

Take a mixer jar and add in the coconut pieces ( you can use shredded coconut as well), black pepper, cumin seeds, garlic cloves, ginger, green chilies, curry leaves, and soaked rice. Add some water and grind them into a fine paste.

Next, take a pan and add 2 tbsp of coconut oil ( Coconut oil gives a nice fragrance and taste. You can use any other oil as well.). Then add 5 to 8 shallots and saute them well in oil.

Once the shallots is fried, add 1/2 tsp of turmeric powder and saute it till the raw smell goes out.

Then add the paste and add 1 cup of water. Mix them well and reduce the flame ( don’t go away as this may get burnt). Let it cook for about 5 minutes. Stir the curry often. Once the curry starts boiling lower the flame.

Now add the buttermilk to the pan and stir it well. Add salt at this stage and let them sit for 2 minutes. After 2 minutes you can notice the curry starts coming up slowly. It is the right stage to turn off the stove.

Note: Don’t allow the curry to get boiled.

Now transfer the curry to another vessel or bowl.

For tempering, heat oil in a pan and add 1/2 tsp mustard seeds, 1/2 tsp of Asafoetida, 2 spring of curry leaves, and let them crack. Add them to the Mor Kulambu.

That’s it your Mor Kuzhambu is ready to serve hot. It goes well with cooked rice.


Mor Kulambu recipe|Mor Kuzhambu without vegetables

Recipe by Thara AadhiranCourse: Curry recipe
Servings

4

servings
Prep time

10

minutes
Cooking time

7

minutes

Mor Kulambu recipe is from South Indian Cuisine which is made of butter milk. It goes well with cooked rice. You can also add vegetables like ash gourd or okra etc., to the mor kuzhambu curry.

Ingredients

  • 1 and half cup of buttermilk

  • 5 to 6 pieces of coconut or 1/2 cup of shredded coconut

  • 1 tsp of cumin seeds

  • 1 tsp black pepper

  • 3 green chilies (adjust it accordingly)

  • 1 inch ginger and 3 cloves

  • 1 tbsp soaked rice

  • 3 spring of curry leaves

  • 1/2 tsp turmeric powder

  • Salt ( required)

Directions

  • For Making Paste
  • In a mixer jar and add the coconut pieces ( you can use shredded coconut as well), black pepper, cumin seeds, garlic cloves, ginger, green chilies, curry leaves, and soaked rice. Add some water and grind them into a fine paste.
  • Curry Preparation
  • Take a pan and add 2 tbsp of coconut oil ( You can use any other oil as well, but trust me coconut oil gives a nice fragrance and taste). Then add 5 to 8 shallots and saute them well in oil.
    Once the shallots are fried, add 1/2 tsp of turmeric powder and saute it till the raw smell goes out.
  • Now, add the ground paste and add 1 cup of water. Mix it and reduce the flame. Let it cook for about 5 minutes. Stir the curry often, so that it won’t get burnt. Once the curry starts boiling lower the flame.
  • Now add the buttermilk to the pan and stir it well. Add salt and let them sit for 2 minutes. After 2 minutes you can notice the curry starts coming up slowly. It is the right stage to turn off the stove.
  • Immediately change the curry to another bowl or a vessel.
  • For Tempering the Curry
  • For tempering, heat oil in a pan and add 1/2 tsp mustard seeds, 1/2 tsp of Asafoetida, 2 spring of curry leaves, and let them crack. Add them to the Mor Kulambu.
  • Useful Tip
  • You can use this curry for the next day. But don’t heat the curry directly. Instead of heating the curry directly, you can take a vessel add some water. Once the water starts boiling, place the curry vessel in it and let them get heated.

Notes

  • Stir the curry often, so that it won’t get burnt.
  • Don’t boil the curry once after adding the buttermilk.

Leave a Reply

Your email address will not be published. Required fields are marked *