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Buttermilk Kuzhambu or Mor kuzhambu

August 20, 2009 by PadhuSankar 74 Comments

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Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. It is made with slightly sour yogurt and coconut. It is easy to prepare and tastes great with hot steamed rice and potato fry, brinjal fry, elephant foot yam fry etc. Today let us learn how to make tasty Mor kulambu  (Tamil Brahmin style) following this easy recipe with step wise pictures.

mor kuzhambu-Buttermilk kulambu

Mor Kuzhambu Recipe-AshGourd Buttermilk Kulambu

Prep Time : 10 mins
Cook Time : 10 mins
Serves: 4

Ingredients needed

Ashgourd- 1 cup cubed (white poosanikkai)
Thick Buttermilk- 3 cups (whisked)
Turmeric Powder -1/4 tsp
Salt as required

For Grinding

Grated Coconut -1/2 cup (tightly packed)
Green chillies- 4 -5
Tur dal -1 tsp
Coriander seeds- 2 tsp
Cumin seeds-Jeera -1 tsp
Raw rice -1/2 tsp

For the seasoning

Coconut oil -1 tsp
Mustard seeds-1/2 tsp
Curry leaves- a sprig

Watch the video of making Mor Kuzhambu

Preparation

Soak tur dal, coriander seeds, cumin seeds and rice in a little hot water for 5-10 minutes. Grind it along with green chillies and coconut to a smooth paste and keep aside.

ground coconut paste for mor kulambu
Cook ashgourd (white pumpkin) in a little water with salt until tender.
cooking pumpkin

Method

Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.

how to make mor kulambu

Now add the cooked ashgourd and the ground paste to the buttermilk. Mix well.

mor kuzhambu recipe

Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and boil (stirring) for another 3-4 minutes. Remove from heat.

South Indian Mor Kuzhambu Recipe (Tamil brahmin style)

Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu.

Garnish with coriander leaves and serve with rice or adai or pongal.

Note – Instead of white pumpkin, colocasia (seppan kizhangu), chow-chow or ladies finger can be used. In case if you are using ladies finger, saute it in oil until well cooked and then add to the kulambu.

Check out my Instant Mor Kuzhambu Recipe and my long list of South Indian Kulambu Recipes.

Recipe Card For Mor Kuzhambu 

4 from 5 votes
Mor Kuzhambu-Buttermilk Kulambu
Print
Buttermilk Kuzhambu-Mor Kulambu
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. It is made with slightly sour yogurt and coconut. It is easy to prepare and tastes great with hot steamed rice and potato fry, brinjal fry, elephant foot yam fry etc. Today let us learn how to make tasty Mor kulambu (Tamil Brahmin style) following this easy recipe with step wise pictures.

Course: Main Course
Cuisine: South Indian
Servings: 4 people
Ingredients
Ingredients needed to make Poosanikkai Mor Kuzhambu
  • 1 cup Ash gourd/white pumpkin cubed (poosanikkai)
  • 3 cups Thick Buttermilk whisked
  • 1/4 tsp Turmeric Powder
  • Salt needed
For Grinding
  • 1/2 cup Grated Coconut tightly packed
  • 4 Green chillies or as needed
  • 1 tsp Tur dal
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds (jeera)
  • 1/ 2 tsp Raw rice
For the Seasoning
  • 1 tsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 pinch Fenugreek seeds (optional)
  • 1 sprig Curry leaves
For Garnishing
  • Coriander leaves
Instructions
Preparation
  1. Soak tur dal, coriander seeds, cumin seeds and rice in a little hot water for 5-10 minutes. Grind it along with green chillies and coconut to a smooth paste and keep aside.

  2. Cook ashgourd in a little water with salt until tender.

Method
  1. Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.

  2. Now add the cooked ashgourd and the ground paste to the buttermilk. Mix well.

  3. Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and simmer for another 3-4 minutes. Stir in between. Remove from heat.

  4. Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu.

  5. Garnish with coriander leaves and serve with rice or adai.

Recipe Notes

Notes – Instead of white pumpkin, colocasia (seppan kizhangu), chow-chow or ladies finger can be used. In case if you are using ladies finger, saute it in oil until well cooked and then add to the kulambu.

 

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How to make Yogurt at home-Making Curd (dahi)-Curd Recipe

Filed Under: Kuzhambu Varieties, Uncategorized Tagged With: Pumpkin, Tamil Brahmin recipes, Uncategorized, yogurt/curd




Previous Post: « Pepper Kuzhambu (milagu kuzhambu)
Next Post: Karuveppilai Podi ( curry leaves powder) »

Reader Interactions

Comments

  1. selvan

    November 26, 2011 at 6:59 am

    I have visited this blog first time. Nice.

    Reply
  2. Viji Anbu

    January 21, 2012 at 2:26 am

    very nice and useful blog

    Reply
  3. Anonymous

    April 22, 2012 at 3:40 am

    really excellent recipes luv to the core…started cooking each sunday….

    Reply
  4. Anonymous

    June 6, 2012 at 10:20 am

    hi…… its a very useful blog…all dishes are delicious. i love the presentation too….started cooking….

    Reply
  5. Anonymous

    June 6, 2012 at 10:21 am

    hi….all dishes are delicious…and the presentation is excellent.

    Reply
  6. karthik

    September 9, 2012 at 1:56 am

    ur husband is a gifted guy 🙂

    Reply
  7. Damodaran D

    September 15, 2012 at 4:14 am

    Dishes are simple to cook by any one and tastes good. kindly maintain the same way.

    Reply
  8. Aravind

    March 3, 2013 at 5:56 pm

    Padhu,
    You are doing a wonderful job posting culinary secrets online. The recipes I have followed so far just gives me mom's style and method of cooking. The aroma produced during and after preparation is an illustration.

    Thanks & Regards,
    Aravind

    Reply
  9. Gnana

    April 9, 2013 at 3:18 pm

    Hi Padhu,
    I recently got to know your cooking website and love your simple recipe steps. Especially this Buttermilk Kuzhambu is simply superb and mouth watering.
    Thanks for the wonderful recipe.

    Reply
  10. Let's talk

    June 23, 2013 at 1:06 am

    I'm going to try this recipe. But can you specify this recipe will serve how many people?

    Reply
  11. PadhuSankar

    June 23, 2013 at 7:51 am

    Let's talk – I have written clearly in the last line that it serves 4-5 persons.

    Reply
  12. Dr.V.Neelakandhan

    September 17, 2013 at 3:29 pm

    we can make K A L A N with this yogurt/it is essential part of kerala dishes,it will be in a solid state where as morekuzhambu is in a liquid state

    Reply
  13. Unknown

    October 11, 2013 at 8:18 am

    Hi Padhu. I have tried quite a few of your recipe's best was Rava dosa. These are somethings we all make at home but as the elders they will say kuthu mathippa . its not enough if you know the ingrediets you need to have the proportions right..You blog has the proportions perfect it helps a great deal. Thank you.
    A small question regarding the Mor kolambu, at home we use sour butter milk. But being in a place that iam the curd doesnt go sour.
    In your receipe above you mean plain buttermilk or sour?

    Thanks in advance and keep blogging it helps beginners like me

    Anitha

    Reply
  14. Padhu Sankar

    October 14, 2013 at 7:45 am

    Anitha -Thank you for liking my blog and recipes. A little sour buttermilk does taste good for mor kulambu but if you cannot get it, you can use ordinary thick buttermilk. I usually prepare mor kuzhambu with a day old curd.

    Reply
  15. yohashri karthick

    February 12, 2014 at 6:30 am

    hi padhu… shal i use refined oil instead of coconut oil?..becoz my family members were allergetic towards d coconut oil…whether it changes d taste or remains d same…kindly suggest me

    Reply
    • Padhu Sankar

      February 14, 2014 at 3:27 pm

      Yes, you can add refined oil. It does not change the taste. But adding coconut oil gives more flavor to the kuzhambu but it is optional.

      Reply
    • Unknown

      September 23, 2016 at 3:44 am

      Hi pudhu

      I use to visit ur blog whenever I need for any recipe.(Though my bro is chef☺) I like ur simple way of cooking n u explained in easy way.

      Keep going. All the best

      Thanks and regards

      Vijiram

      Reply
    • Yengay Manithargal

      May 17, 2017 at 2:17 pm

      Hi Padhu,

      I have tried this recipe. It's yummy and the aroma of this gravy also apply superb… I have been cooking more kulambu in different way but this is the best way.. thanks for the recipe 🙂

      Reply
  16. vandhana ramkumar

    March 26, 2014 at 4:25 pm

    I found this post very useful …i gain great confidence to try new dishes after checking the cooking methods from padhuskitchen web…thanks a lot padhu for ur innovative thinking..

    Reply
  17. Jennifer Samuel

    April 10, 2014 at 3:23 pm

    Hi Padhu, I love all your recipes. I just wanted to know whether to add ginger to the mor kolambu.

    Reply
    • Padhu Sankar

      April 11, 2014 at 2:45 pm

      If you like ginger flavor, you can add.

      Reply
    • Padhu Sankar

      April 11, 2014 at 2:45 pm

      Jennifer -thank you very much for liking my recipes

      Reply
  18. priya sundaram

    April 23, 2014 at 11:03 am

    Padhu.. Your posts are awesomatic. I have a good flair for cooking. I always look at your receipe before i try anything new…do you think you can add specific pizza receipe and how to make it using a convection oven. It will be helpful..if you have already posted one , please share the receipe or link..thanks for this wonderful step..way to go..

    Reply
  19. Derailleurs

    July 31, 2014 at 7:14 pm

    Hey Paddu… 😉 its not Pumpkin. its winter melon with which mor kolambu is made.

    Reply
    • Padhu Sankar

      August 1, 2014 at 5:11 am

      It is ash gourd- pusanikkai in tamil. In Indian it is commonly referred as white pumpkin.

      Reply
    • Priya Srinath

      June 15, 2018 at 10:53 pm

      hi padhu can we use sweet yogurt to prepare mor kuzambu

      Reply
    • Padhu Sankar

      June 16, 2018 at 2:42 pm

      Priya – No, it will not taste good.

      Reply
  20. Jenitha Antony

    August 10, 2015 at 10:43 am

    Very tasty kulambu..I prepared today..Thank u Padhu

    Reply
  21. jeya ravi

    December 27, 2015 at 6:06 pm

    Hi padhu al ur recipes nd proportions r marvellous…for any recipe I ll check nd see ur blog…tdy s the first time me making this kolambu came out very well got very gud name

    Thanks a lot padhu

    Reply
  22. Unknown

    March 8, 2016 at 10:46 pm

    Well I tried this recipe today I love it even my husband his a French guy he love it I served with fried potatoes and bitter gourd and papadam what a combination

    Reply
  23. devika

    March 12, 2016 at 2:45 am

    Nice! Thanks

    Reply
  24. Ishwarya Narayanan

    April 14, 2016 at 1:27 am

    Am new to cooking.. I started cooking seeing your recipes. It's very easy to prepare following ur method and the result is simply superb.. In my family all were surprised by my cooking.. Thank you ..

    Reply
  25. artpost

    June 3, 2016 at 4:04 pm

    Big thank you for this recipe,came out exactly like my dad's mor kolambu.
    My husband relished it to the extent of slurping just the curry on his plate. Though I cook delicious food, I still read your recipes before I begin to get a perspective.
    Big fan of your blog.

    Reply
  26. Sri

    June 6, 2016 at 7:44 am

    Tried mor kulambu and poondu rasam..came out well..thanks so much..

    Reply
  27. Unknown

    June 20, 2016 at 9:01 am

    Ive js startd to cuk aftr my mom pasd away,ur blog was helpful fr me to manage ,tq so much

    Reply
  28. Dharshu

    June 20, 2016 at 9:02 am

    Its awsme

    Reply
  29. Sumitha Sethu madhavan

    June 29, 2016 at 6:20 am

    Thank u padhu mam i am a beginner in cooking ur blog helped me a lot

    Reply
  30. M. Anitha

    October 24, 2016 at 4:03 am

    Super and Very tasty mor kuzhumbu

    Reply
  31. Sakthi

    November 13, 2016 at 12:01 pm

    Hi Padhu..Tried Mor kuzhambu and tasted very nice..Thank you..

    Reply
  32. Loganathan .R

    December 16, 2016 at 11:40 am

    what is the temperature to service mor kozhambu??

    Reply
    • Padhu Sankar

      December 17, 2016 at 7:36 am

      You can serve mor kulambu at room temperature. It tastes good even then.

      Reply
  33. Sandhya

    December 21, 2016 at 8:15 am

    Hi Padhu,

    Seems like mor kozhumbu is a favourite 🙂 I too checked our the mor kozhumbu. I had a problem of the curd not being sour enough so I added a little tamarind while grinding the ingredients.
    Very nice blog with lots of recipes – clear proportions and pictures. Thank you.

    Reply
  34. SmallTownGirl

    January 8, 2017 at 7:26 pm

    Hi Padhu,

    Your blog is my first stop when i have doubts in any south Indian dish.
    Your description and photos are wonderful and motivates me to cook more.
    You are doing a wonderful job, please continue to post awesome recipes.

    Thank you and God Bless !!

    Reply
  35. Unknown

    March 24, 2017 at 8:05 am

    hi. iv run out of coconut but the other things for more kolambu are ready. pls suggest an alternative for coconut

    Reply
    • Padhu Sankar

      March 25, 2017 at 8:32 am

      You have another buttermilk kulambu without coconut named Instant more kulambu. Check that under kulambu category.

      Reply
    • Unknown

      August 20, 2018 at 7:44 am

      Hi mam thank you so much for this receipie .. but when I prepared it it tasted little bitter.. any tips to avoid bitterness in more kozhambu your quick reply make me feel great. Thank you mam

      Reply
    • Padhu Sankar

      August 21, 2018 at 8:36 am

      Mor Kuzhambu will not taste bitter. Follow the same measurement and try it again. Use slightly sour thick buttermilk.

      Reply
  36. Chandrasekaran Venkataraman

    March 29, 2017 at 7:10 am

    Prepared morkuzhambu. Very tasty, thanks!

    Reply
  37. C Kavitha

    April 28, 2017 at 8:16 am

    Nice recipe

    Reply
  38. Geetha Rajagopal

    May 19, 2017 at 5:44 am

    Tried your keerai masiyal, cabbage kootu and rasam.everything came out well. You are my staple go to place for south Indian cooking…

    Reply
  39. vijaya lakshmi

    July 3, 2017 at 2:15 pm

    Hi Padhu…I tried mor kuzhambu today..Donno why my curd was broken and my kuzhambu was looking like milk cuddles… Was upset…

    Reply
    • Padhu Sankar

      July 4, 2017 at 6:54 am

      The buttermilk should be more on the thicker side. Only after mixing the coconut paste well with the buttermilk, you should boil.This is a very easy recipe and hardly one can go wrong. Use homemade curd for best results.

      Reply
  40. promita shetty

    July 4, 2017 at 2:20 pm

    Fantastic recipe, being a Tamilian and mom being an expert cook I did not learn, now am making just like my mom following your recipe cuz ur recipe is exactly the same

    Reply
  41. Lakshmi

    July 26, 2017 at 5:15 pm

    Padhu..I should say Big Thanks to you. Your blog is just fabulous. I just luv your receipes

    Reply
  42. saipriya venkat

    September 10, 2017 at 1:44 pm

    Dear Padhu,

    My hearty thanks to you for your recipe blog…. i lost my mom in tender age , now iam 47yrs old lady… whenever i read your recipe and do it i feel like learning from my mom… and i am passing this to my daughter too.
    God Bless you padhu and keep sharing recipes

    Reply
  43. Unknown

    October 19, 2017 at 12:38 pm

    Padhu, I am so addicted to your cooking and the site..you are awesome!!

    Reply
  44. Priya

    October 20, 2017 at 7:05 pm

    I prepared this today. Yummmmmmmmmmmmm …..

    Reply
  45. Unknown

    November 21, 2017 at 1:43 am

    padhu, this one is super simple and easy. thanks.

    Reply
  46. munchkin

    November 27, 2017 at 4:46 pm

    can I use squash as a vegetable to make mor kozhmabu

    Reply
    • Padhu Sankar

      November 29, 2017 at 7:11 am

      Yes, you can if you like.

      Reply
  47. Radhika Girish

    February 10, 2018 at 1:46 am

    I made this with zucchini. My 14th month old loved it and so did my husband. Thank you

    Reply
  48. Unknown

    April 16, 2018 at 2:56 pm

    Hi,
    Today I tried & it came out well.
    Simply superb.
    Thanks a lot for all your recipes.
    For cooking Padhu irukka bayamean.
    Ram
    Ram

    Reply
  49. Unknown

    April 30, 2018 at 4:34 am

    Hi Padhu

    your blog has helped me start cooking india food. I would have been in no no land for ever without this. thank you so much for sharing such wonderful recipes with clear instructions. your blog is a favorite among my sisters.

    Reply
  50. Unknown

    July 26, 2018 at 3:54 pm

    I always visit Padhus kitchen for my receipe. I am learning cooking (Medium level) and it is very easy to follow the receipe. My wife and I enjoy the results. Thanks to Padhuks Kitchen — Kannan

    Reply
  51. virgo

    August 15, 2018 at 5:36 pm

    You are my go to site,everytime I need a recepie or to confirm one. Thanks

    Reply
  52. Unknown

    August 21, 2018 at 4:44 am

    My grandma use to add urad dal vada instead of vegetables, ll be very good.

    Reply
  53. virgo

    August 21, 2018 at 12:58 pm

    Oh yes..adding vadas is an great idea.my mom used to add channa dal vadas.

    Reply
  54. Unknown

    February 21, 2019 at 2:10 am

    Hi padhu… Can we use 2 to 3 days old home made butter milk.
    I tried instant kulambu twice and was curdled.Don't know why.
    Great great fan of your blog always…..

    Reply
    • Padhu Sankar

      February 21, 2019 at 9:44 am

      Yes, you can use slightly sour buttermilk. I am not sure why it curdled. I will be uploading a video on mor kulambu soon. You can watch that and find out why it curdled for you. Thanks for liking my blog.

      Reply
  55. Unknown

    March 16, 2019 at 10:31 am

    I tried buttermilk kulambu, it came very well.
    Thanks Padhu

    Reply
  56. S, sowrirajan

    July 15, 2019 at 7:36 pm

    I am constsnt follower of ur all receipies especially Podo kuza nmbu more kuzambu etc n happy that all my family members loves very much to eat as they r tasty Thanku
    Frmo US

    Reply
  57. Sukhada

    August 30, 2019 at 11:31 am

    Hi Padhu,
    I tried this recipe and it came out very nice. Thanks for sharing

    Reply
  58. Keerthi

    July 13, 2020 at 5:48 pm

    Tried this no fry and just grind version and everyone loved it at home today! Thank you for an easy recipe!

    Reply
  59. Pradee

    July 16, 2020 at 11:01 am

    Tried the recipe ..it was tasting authentically yumm.. Thanks for sharing 🙂

    Reply
4 from 5 votes (5 ratings without comment)

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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