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Mor Kuzhambu-Buttermilk Kulambu

Buttermilk Kuzhambu-Mor Kulambu

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


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



  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.


  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.