Mor Kuzhambu
A Yogurt based stew that can be served with rice and other breakfast items like Idly, Dosa, Adai, Vadai, Uppuma and even for chapathis!
    Servings Prep Time
    5People 10minutes
    Cook Time
    Servings Prep Time
    5People 10minutes
    Cook Time
    • 1Tbsp Gram daal
    • 1Tbsp Raw Rice
    • 1Tbsp Jeera (Cummin Seeds)
    • 1tbsp Coriander SeedsOptional
    • 1Small Cup Coconut Shredded
    • 5Piece Green Chilli
    • 500ML Butter Milk
    • saltAs Needed
    • 1Small Piece Ginger
    • 1Tea Spoon Coconut Oil
    • MustardAs Needed
    • VegetablesOf your choice
    1. Soak Gram Daal, Rice, Jeera & Coriander seeds in water for 10 mins.

    2. Grid the mix to get soft paste…
    3. Add the paste with butter milk and salt (As needed)

    4. Add your favourite vegetables for “Thaan” like Vendaikkai, Pooshanikkai (Ash gourd) , Yam or potato, Sundaikkai (Vathal or Green)

      Heat in Low Flame for Max 4-5 Minutes

    5. Add Few drops of Coconut oil for elevating the taste

      Add Seasoning (Mustard) , curry leaves

    Recipe Notes


    • You can add vegetables like
      • Vendaikkai (Ladys finger)
      • Pooshanikkai (Ash Gourd)
      • Sundaikkai (Turkey Berry)
      • Potato / Yam
      • Paruppurundai (Toor Daal Ball)
    • Best mix with following dishes
      • Paruppu usili
      • Idly /Adai / Dosai / Uppma
      • All Thogayal / Podi  Saadam
    • Curd should be beaten properly otherwise the curd lumps will be there in the Mor Kuzhambu which not be really creamy
    • Do not boil More Kozhambu, Just keep in low flame from 4 Minutes.
    • Add two spoons of coconut oil for best taste

    Note :  Do not re-heat.