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Buttermilk Kuzhambu or Mor kuzhambu

by 70 Comments

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-Buttermilk Kulambu


Mor Kuzhambu

 Prep Time : 10 mins

 Cook Time : 10 mins 
 Serves: 4
 Recipe Category: Kuzhambu Recipes-Side dish
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Pumpkin-Ash gourd- 1 cup cubed
   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 -1/2 tsp
   Curry leaves-little

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 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 pumpkin 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.

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.

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Reader Interactions

Comments

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

    Reply

  8. 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. 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

  13. 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. 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

    • 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

    • 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

  18. 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

  21. 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. 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

  24. 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. 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

  33. 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. 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

    • 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. 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

  42. 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

  49. 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. 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

  54. 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

    • 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

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