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Tamil Nadu style onion mor kuzhambu recipe
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Mor Kuzhambu With Onion - Tamilnadu Mor kulambu Recipe

South Indian, Tamilnadu style mor kuzhambu for rice. Simplest, easiest, hassle free curry prepared with sour curd, coconut paste, and onions.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Gravy, lunch
Cuisine: Indian, South Indian
Servings: 2 persons
Author: Chitra

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.