Authentic South Indian Mor Kuzhambu Recipe
25 minutes
1333 reads
About Authentic South Indian Mor Kuzhambu Recipe
Mor Kuzhambu, a beloved South Indian culinary gem, is a comforting and flavorful lentil-based curry. This traditional Tamil Nadu recipe offers a unique twist on the classic kadhi, boasting a creamy texture and subtly tangy taste. It's surprisingly simple to make, yet delivers an authentic taste of South India.The key to a truly delicious Mor Kuzhambu lies in the perfect balance of spices and the smooth coconut-toor dal paste. Serve this hearty curry alongside fluffy steamed rice and a dollop of ghee for a complete and satisfying meal. Prepare to be transported to the heart of Tamil Nadu with each delightful spoonful!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
- 2 cup Buttermilk thick
- 1/4 cup Coconut
- 2 tsp Pigeon Pea soaked
- 1/2 tsp Cumin Seeds
- 3 Chilli green
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida
- 1 sprig Curry Leaves
- Water as required
- 1-2 tsp Salt or as per taste
Instructions
Prepare the Coconut-Lentil Paste
- Grind together the soaked toor dal, coconut, green chilies, cumin seeds, and water into a smooth paste using a blender or grinder.
Combine with Buttermilk
- In a pot, whisk the buttermilk until smooth. Add salt to taste and then stir in the prepared coconut-toor dal paste.
Simmer the Kuzhambu
- Bring the mixture to a gentle boil, stirring occasionally. Reduce heat and let it simmer for 2-3 minutes, or until slightly thickened. Remove from heat and set aside.
Tempering
- Heat coconut oil in a small pan. Add mustard seeds and asafoetida. Once the mustard seeds begin to splutter, add curry leaves and sauté briefly.
Combine and Serve
- Pour the tempering into the cooked buttermilk mixture, stirring gently to combine. Adjust consistency with a little water if needed. Serve hot with steamed rice and a dollop of ghee for an authentic taste.
Recipe Notes
Expert Tips for the Perfect Mor Kuzhambu
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- Adjust the amount of green chilies according to your spice preference. For a milder version, use fewer chilies or remove the seeds.
- If your buttermilk is too thin, you can thicken it by simmering it gently for a few minutes before adding the paste.
- Garnish with a few extra curry leaves before serving for added freshness and aroma.
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Recipe Nutrition
Calories: 264kcalCarbohydrates: 22gProtein: 10gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 1647mgPotassium: 383mgFiber: 4gSugar: 15gVitamin A: 442IUVitamin C: 29mgCalcium: 297mgIron: 1mg
Priya Iyer(Anitha)
Articles: 50
3 Comments
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Absolutely mouthwatering! Great share.
Looks so appetizing! Thank you for posting.
Such a flavorful dish! Can’t wait to taste it.