Mor Kuzhambu
Classic Tamil Brahmin yogurt-based gravy with toor dal, coconut and cumin paste, tempered with mustard, fenugreek and curry leaves. Cooling and digestion-friendly. Eaten with steamed rice as the wet companion.
Ingredients
- Coconut Oil — 15 g
- Ginger — 10 g
- Curd — 400 g
- Mustard Seeds (Black) — 3 g
- green chillies — 10 g
- Toor Dal — 30 g
- Curry Leaves — 2 g
- methi seeds — 1 g
- Asafoetida — 1 g
- Cumin Seeds — 5 g
- Fresh Coconut — 50 g
- Turmeric — 2 g
- salt — 5 g
Method
- Soak 30 g toor dal in warm water for 15 minutes; drain.
- Grind soaked toor dal with grated coconut, cumin seeds, slit green chilli and ginger using a little water to a smooth paste.
- Whisk 400 g curd in a heavy pan with the ground paste, turmeric and salt. Add about 200 ml water to thin it to a pouring consistency.
- Heat coconut oil in a small tempering pan. Add mustard seeds; when they crackle, add fenugreek seeds, asafoetida and curry leaves.
- Pour the tempering over the curd-paste mixture. Stir continuously over very low flame for 4–5 minutes until the kuzhambu is gently warm — never let it boil or the curd will split.
- Switch off, garnish with chopped coriander leaves, and serve with steamed rice and a poriyal.
Common questions
- What is மோர் குழம்பு in English?
- மோர் குழம்பு is written Mor Kuzhambu in English.
- How many calories in one plate of Mor Kuzhambu?
- 185 kcal per plate.
- How much cooking time?
- 30 min — 15 min prep, 15 min cooking.