Mor Kuzhambu With Onion – Tamilnadu Mor kulambu Recipe

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Mor kuzhambu with onion is an easy and delicious South Indian buttermilk curry for rice. In this recipe, I have shared my mom’s style mor kulambu made with sour curd, coconut paste, and sambar onions. It tastes great with hot rice and potato fry!

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mor kuzhambu recipe - mom's style

I love our South Indian/ Tamilnadu style mor kuzhambu for rice. Its the simplest, easiest, hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I tried my mom’s style mor kulambu with onions.

My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady’s finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummy!

Quick Notes for US & Abroad Kitchens

  • Yogurt / Curd: In the US and abroad, you can use plain whole milk yogurt (desi dahi) or Greek yogurt whisked with equal amount of water. For a good traditional sour taste, keep the yogurt outside at room temperature for 3 to 4 hours before cooking.
  • Besan Flour: Adding 1 tsp of besan flour mixed with water is very important. It prevents the buttermilk from separating or curdling when heated.
  • Stovetop Heat Control: On electric coil or glass-top stoves, keep the flame on low to medium. Never let the mor kuzhambu roll boil; remove it from the burner as soon as it raises and turns frothy.
  • Coconut Oil: Tempering in coconut oil gives the authentic South Indian aroma, but regular cooking oil can also be used.
  • Variations: You can also add sautéed lady’s finger (vendakkai), cooked ash gourd (poosanikai), or dunk masala vadas into the kuzhambu.
Tamil Nadu style onion mor kuzhambu recipe

Mor Kuzhambu With Onion – Tamilnadu Mor kulambu Recipe

Chitra
South Indian, Tamilnadu style mor kuzhambu for rice. Simplest, easiest, hassle free curry prepared with sour curd, coconut paste, and onions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gravy, lunch
Cuisine Indian, South Indian
Servings 2 persons

Ingredients
  

Main Ingredients

  • 1 cup Sour curd
  • 1 tsp Besan flour
  • ¼ tsp Turmeric powder optional
  • Salt as needed
  • 1 cup Water

To grind

  • 2 tbsp Coconut grated
  • 4 to 5 nos Green chilli small, use 2 for less spice
  • 3 cloves Garlic small
  • ½ inch Ginger piece
  • 3 nos Shallot / small onion
  • ½ tsp Jeera / cumin seeds

To temper and saute

  • 1 tsp Mustard seeds
  • ⅛ tsp Fenugreek seeds
  • 1 no Red chilli pinched into two
  • 10 nos Sambar onions / shallots finely chopped, or big onion – 1 no

To garnish

  • 2 tbsp Coriander leaves finely chopped

Instructions
 

  • Grind all the ingredients given under “to grind” to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water, required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
  • In a kadai, temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
  • Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu. It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
  • Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.

Notes

  • Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
  • Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
  • Do not close the bowl completely. It will also make the gravy watery.
  • Do not pour the mor kuzhambu to a vessel when its hot. It will become watery.
  • If you wish to add vegetables you can add sauteed lady’s finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.
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Frequently Asked Questions

Why did my mor kuzhambu turn watery or curdle?

Mor kuzhambu will curdle and become watery if it is allowed to roll boil. It should only be heated on medium flame until it raises and becomes frothy on top. Also, don’t skip adding 1 tsp of besan flour mixed with water as it stabilizes the gravy.

Can I use Greek yogurt for mor kulambu in the US?

Yes, you can use plain Greek yogurt. Just whisk 1/2 cup of Greek yogurt with 1 1/2 cups of water to get thin buttermilk consistency before adding the ground paste.

Why should I not close the vessel completely when hot?

Closing the vessel tightly while the kuzhambu is hot traps the steam inside. The steam condenses into water and makes the mor kuzhambu watery. Always keep the lid partially open leaving some air gap.

Can I add vegetables to this onion mor kuzhambu?

Yes, you can add sauteed lady’s finger (vendakkai) or cooked ash gourd / poosanikai. You can also dunk whole masala vadas for extra taste.

Try this comforting mom’s style mor kuzhambu with hot rice and your favorite poriyal or potato fry. Enjoy!

morkuzhambu

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33 thoughts on “Mor Kuzhambu With Onion – Tamilnadu Mor kulambu Recipe”

  1. Raks

    You are so right,I make more kuzhambu when ever I don't feel like cooking ;) But yet love it! Never tried with garlic,will try sometime!

    Reply
  5. lata raja

    Moar kuzhambu with shallots and garlic? i have to try this version of your mother! You have got me geared for some moarkuzhambu Chitra.
    I am done with today's lunch..so probably this is for tomorrow.

    Reply
  24. Myvegfare

    love morkozhambu, it's a weekly event, and my H is an expert in it!, for him anytime M time! with Aloo curry!, I never used to make it with Garlic sometime back I don't exactly remember whose blog it is, I think Tina's blog I saw she uses garlic in her morucurry I tried it out and well, as always everybody liked it!, Lovely click chitra! but I have not used shallots for seasoning may be next time I will do that too.., your poriyal is looking gorgeous, I can eat it with my Rasam now :)), if I could grab it from the screen!

    Reply
  29. Unknown

    Hi chitra,
    Wen I was alone at home I was very lazy to so I blogged an easiest recipe came across this one & ennai katharikai kuzhambu. Tried it & I liked it very much yet to try pavakai pitlai
    Thanks u so much as the ennai katharikai gave a hit in my neighbour hood home.. Happy cooking

    Reply
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