Go Back
–+ servings
Instant bachelors style mor kuzhambu recipe without coconut
Print Recipe
No ratings yet

Instant Mor Kuzhambu Recipe – Easy Mor Kulambu Without Coconut

Easy, Instant mor kuzhambu recipe without coconut and vegetables – Bachelors style recipe !
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Kuzhambu varieties
Cuisine: Indian
Keyword: bachelors recipes, easy mor kuzhambu, Instant mor kuzhambu recipe, Instant more kuzhambu recipe, kuzhambu varieties, mor kuzhambu recipe, south indian mor kuzhambu recipe
Servings: 2 servings
Author: Chitra

Ingredients

Main Ingredients

  • 1 cup Sour Curd (approx. 240g / 8.5 oz) (Curd should not be too sour)
  • 1 cup Water (approx. 240 ml / 8 fl oz)
  • 1 tbsp Besan flour / Kadalai maavu (approx. 10g / 0.35 oz)
  • ½ tsp Red chilli powder (approx. 2g) (Add 1 tsp for spicy gravy)
  • ¼ tsp Turmeric powder
  • Salt as needed

To Temper

  • 1 tbsp Coconut oil or cooking oil (15 ml / 0.5 fl oz)
  • ½ tsp Mustard seeds
  • ½ tsp Urad dal
  • ⅛ tsp Methi seeds (Fenugreek seeds)
  • 1 no Red chilli
  • pinch Hing / Asafetida a big pinch
  • Curry leaves few
  • 1 inch piece Ginger (finely chopped)
  • 1 no Green chilli (finely chopped)
  • ½ no Big onion (finely chopped, optional)
  • 2 tbsp Coriander leaves (to garnish)

Instructions

  • In a wide bowl, take the sour curd (Curd should not be too sour. If its too sour, you should add more red chilli powder & green chilli). Add 1 cup water, turmeric powder, red chilli powder, besan flour, and salt. Whisk well without any lumps.
    Whisking sour curd, water, besan flour, turmeric powder, and red chilli powder in a mixing bowl
  • Heat oil in a kadai, splutter mustard seeds, methi seeds, cumin seeds, urad dal, and pinched red chilli. Add finely chopped green chilli, ginger pieces, half of the chopped coriander leaves, and finely chopped onion (optional) if using. Sauté for a minute. Add few curry leaves, hing, and sauté well.
    Tempering mustard seeds, cumin, fenugreek, green chillies, ginger, and curry leaves in hot oil
  • Add the sautéed spices and tempering to the whisked buttermilk mixture. Mix well and check for taste. Add more chilli powder or slit green chilli for a spicier taste.
    Adding the aromatic tempering to the whisked buttermilk mixture in the pan
  • Keep the flame medium and let the gravy start to boil with froth. Do not let it roll boil. Stir it once in the middle and boil till frothy. Stay nearby—it takes just 5 minutes. After it turns frothy, switch off the flame. Mix gently and remove from heat. Garnish with remaining coriander leaves. Give a standing time of 15 to 30 minutes to enjoy its best taste.
    Simmering mor kuzhambu on medium heat until frothy around the edges
  • Enjoy mixing with plain rice adding a tsp of ghee for extra taste. Keep some roasted papad and potato curry as side dish. Tastes yummy.

Notes

  • Adjust the quantity of green chilli as per the spiciness you need.
  • If you wish, you can skip green chilli and use red chilli powder or sambar powder. Flavor varies.
  • You can add ajwain/omam instead of cumin seeds. Again flavor will change.
  • Do not forget to add coriander leaves. It enhances the taste of this gravy.