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.
Method
Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.
Now add the cooked ashgourd and the ground paste to the buttermilk. Mix well.
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.
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.
Check out my Instant Mor Kuzhambu Recipe and my long list of South Indian Kulambu Recipes.
Recipe Card For Mor Kuzhambu
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.
- 1 cup Ash gourd/white pumpkin cubed (poosanikkai)
- 3 cups Thick Buttermilk whisked
- 1/4 tsp Turmeric Powder
- Salt needed
- 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
- 1 tsp Coconut oil
- 1 tsp Mustard seeds
- 1 pinch Fenugreek seeds (optional)
- 1 sprig Curry leaves
- Coriander leaves
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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.
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Cook ashgourd in a little water with salt until tender.
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Take buttermilk in a vessel, add turmeric powder, needed salt and mix well.
-
Now add the cooked ashgourd and the ground paste to the buttermilk. Mix well.
-
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.
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Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu.
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Garnish with coriander leaves and serve with rice or adai.
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.
I have visited this blog first time. Nice.
very nice and useful blog
really excellent recipes luv to the core…started cooking each sunday….
hi…… its a very useful blog…all dishes are delicious. i love the presentation too….started cooking….
hi….all dishes are delicious…and the presentation is excellent.
ur husband is a gifted guy 🙂
Dishes are simple to cook by any one and tastes good. kindly maintain the same way.
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
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.
I'm going to try this recipe. But can you specify this recipe will serve how many people?
Let's talk – I have written clearly in the last line that it serves 4-5 persons.
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
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
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.
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
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.
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
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 🙂
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..
Hi Padhu, I love all your recipes. I just wanted to know whether to add ginger to the mor kolambu.
If you like ginger flavor, you can add.
Jennifer -thank you very much for liking my recipes
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..
Hey Paddu… 😉 its not Pumpkin. its winter melon with which mor kolambu is made.
It is ash gourd- pusanikkai in tamil. In Indian it is commonly referred as white pumpkin.
hi padhu can we use sweet yogurt to prepare mor kuzambu
Priya – No, it will not taste good.
Very tasty kulambu..I prepared today..Thank u Padhu
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
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
Nice! Thanks
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 ..
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.
Tried mor kulambu and poondu rasam..came out well..thanks so much..
Ive js startd to cuk aftr my mom pasd away,ur blog was helpful fr me to manage ,tq so much
Its awsme
Thank u padhu mam i am a beginner in cooking ur blog helped me a lot
Super and Very tasty mor kuzhumbu
Hi Padhu..Tried Mor kuzhambu and tasted very nice..Thank you..
what is the temperature to service mor kozhambu??
You can serve mor kulambu at room temperature. It tastes good even then.
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.
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 !!
hi. iv run out of coconut but the other things for more kolambu are ready. pls suggest an alternative for coconut
You have another buttermilk kulambu without coconut named Instant more kulambu. Check that under kulambu category.
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
Mor Kuzhambu will not taste bitter. Follow the same measurement and try it again. Use slightly sour thick buttermilk.
Prepared morkuzhambu. Very tasty, thanks!
Nice recipe
Tried your keerai masiyal, cabbage kootu and rasam.everything came out well. You are my staple go to place for south Indian cooking…
Hi Padhu…I tried mor kuzhambu today..Donno why my curd was broken and my kuzhambu was looking like milk cuddles… Was upset…
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.
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
Padhu..I should say Big Thanks to you. Your blog is just fabulous. I just luv your receipes
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
Padhu, I am so addicted to your cooking and the site..you are awesome!!
I prepared this today. Yummmmmmmmmmmmm …..
padhu, this one is super simple and easy. thanks.
can I use squash as a vegetable to make mor kozhmabu
Yes, you can if you like.
I made this with zucchini. My 14th month old loved it and so did my husband. Thank you
Hi,
Today I tried & it came out well.
Simply superb.
Thanks a lot for all your recipes.
For cooking Padhu irukka bayamean.
Ram
Ram
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.
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
You are my go to site,everytime I need a recepie or to confirm one. Thanks
My grandma use to add urad dal vada instead of vegetables, ll be very good.
Oh yes..adding vadas is an great idea.my mom used to add channa dal vadas.
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…..
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.
I tried buttermilk kulambu, it came very well.
Thanks Padhu
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
Hi Padhu,
I tried this recipe and it came out very nice. Thanks for sharing
Tried this no fry and just grind version and everyone loved it at home today! Thank you for an easy recipe!
Tried the recipe ..it was tasting authentically yumm.. Thanks for sharing 🙂