Mor Kulambu Recipe | Easy Mor Kuzhambu
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
114 kcal
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Course
Main Course
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Cuisine
Indian
Mor Kulambu Recipe | Easy Mor Kuzhambu
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Mor Kulambu is a yogurt or buttermilk based sauce or curry from the South Indian cuisine. This recipe has ash gourd (winter melon, petha, white pumpkin) added to the Mor Kuzhambu and also includes a ground rice, lentils, spices and coconut paste which makes it very flavorful and tasty.
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Ingredients
For ground paste
- 1 tablespoon tuvar dal (arhar dal, tur dal, hulled and split pigeon pea lentils)
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon raw rice
- ¼ cup hot water - for soaking
- 3 to 4 green chilies or add as required
- 1 inch ginger
- 5 to 6 curry leaves
- ¼ cup coconut - fresh and grated
For cooking white pumpkin
- 1.5 cups white pumpkin - chopped (petha, ash gourd, winter melon)
- 1 cup water or add as required
- ¼ teaspoon turmeric powder
Other ingredients
- 1 cup curd thick and slightly sour, beaten
- salt as per taste
For tempering mor kulambu
- 1 to 1.5 tablespoons oil - sesame oil or sunflower oil or ghee or preferred neutral flavored oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 to 2 dry red chilies – broken, stems and seeds removed
- 1 generous pinch of asafoetida (hing)
- 7 to 8 curry leaves
Instructions
Making paste
- Take tuvar dal, coriander seeds, cumin seeds and raw rice in a plate or bowl.
- Using a fine tea strainer rinse them. You can use any type of white rice. If you do not have rice, then 1 to 2 teaspoons of rice flour can be added instead while grinding.
- Then take all of them in a bowl. Add ¼ cup hot water. Soak for 20 minutes.
- Then take the soaked tuvar dal, coriander seeds etc along with the soaked water in a small grinder jar or chutney grinder.
- Add chopped green chilies, ginger, curry leaves and grated coconut.
- Grind to a smooth and fine paste. Set aside.
Making buttermilk mixture
- Take the thick curd which is slightly sour in a bowl or pan. Beat or whisk it till smooth.
- Add the ground coconut paste. Then add 1 cup water. Mix very well. Keep aside.
Cooking ash gourd or white pumpkin
- Meanwhile when the rice and lentils are soaking, you can cook the pumpkin. Rinse, peel and chop ash gourd into 0.5 to 1 inch cubes. Take the chopped ash gourd in a pan.
- Add ¼ teaspoon turmeric powder and 1 cup water. Stir to combine.
- Cover the pan and keep it on a medium-low heat. In between do check and give a stir.
- Simmer till the pumpkin is almost cooked.
Making mor kuzhambu
- Reduce the heat to a low or you can turn off the heat. Then add the buttermilk mixture. Mix well.
- Season with salt as per taste. Mix again.
- Simmer the mor kuzhambu on a low heat. Do stir occasionally.
- The entire kuzhambu has to come to a gentle simmer. Once you see the kuzhambu simmering, then turn off the heat. Cover and keep aside.
Making tempering
- Heat 1 to 1.5 tablespoons oil in a tadka pan or small pan. You can use gingelly oil (oil made from raw sesame seeds) or sunflower oil or safflower oil or even ghee.
- Add mustard seeds.
- Let the mustard seeds crackle. When the mustard seeds crackle, add fenugreek seeds.
- Quickly add red chilies, curry leaves and a generous pinch of asafoetida (hing). Stir and turn off heat.
- Pour this tempering mixture in the More Kulambu. Cover with a lid for five minutes and let the flavors infuse.
- Serve Mor Kulambu with steamed rice.
Notes
- You can opt to make this recipe without white pumpkin. Simply chose to omit it in the recipe. Add water as needed to get the consistency you prefer, but do not make it thin.
- You could also add other veggies as mentioned in the post above.
- Preferably use thick, sour tasting curd or yogurt to make mor kulambu. The curd should also be full-fat or made with whole milk. Do not make this recipe with toned milk curd or low-fat curd as it may separate while cooking.
- Adjust the amount of green chillies and red chillies according to your preferences.
- Do add rice or rice flour as it helps in thickening the gravy and also prevents the curd from getting separated.
- The recipe cannot be scaled as is.
Nutrition Information
Show Details
Calories
114kcal
(6%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
3mg
(1%)
Sodium
427mg
(18%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
153IU
(3%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
35mg
Vitamin B6
0.05mg
Vitamin B12
0.3µg
Vitamin C
65mg
(72%)
Vitamin E
2mg
Vitamin K
0.5µg
Calcium
109mg
(11%)
Vitamin B9 (Folate)
363µg
Iron
1mg
(6%)
Magnesium
16mg
Phosphorus
106mg
Zinc
0.5mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 427mg | 18% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 153IU | 3% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 35mg | |
| Vitamin B6 | 0.05mg | |
| Vitamin B12 | 0.3µg | 13% |
| Vitamin C | 65mg | 72% |
| Vitamin E | 2mg | |
| Vitamin K | 0.5µg | |
| Calcium | 109mg | 11% |
| Vitamin B9 (Folate) | 363µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 106mg | |
| Zinc | 0.5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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