Moor kuzhambu/kulambu (மோர் குழம்பு)


Moor Kuzhambu(மோர் குழம்பு)
  • Steam/Boil the vegetables(like Chow-Chow/Chayote, White Pumpkin) with 1 tsp. salt.
  • 1 tsp. Toor Dhal
  • 1 tsp. Chana dhal
  • 1/4 tsp. Dhania or Coriander Seeds
  • 1/4 tsp. Raw Rice
  • 1/4 tsp. Cumin Seeds
  • 1 Red Chilly
  • 1 Green Chilly
  • 2 Tbsp. Coconut, grated
  • 1/4 tsp. Turmeric
  • 1 spring of curry leaves
  • 1 cup Skimmed Butter Milk (or) Skim 1 cup of curd with 1 cup of water and 1 tsp. salt


  • In a small bowl, soak Toordhall,Chanadhall,Raw rice,Coriander and Cumin seeds for about 30 mins.
  • Steam/Boil the vegetables(like Chow-Chow/Chayote, White Pumpkin) with 1 tsp. salt.
  • Grind the soaked ingredients along with green chilly, grated coconut into a fine paste.
  • In a bowl, pour the buttermilk; add turmeric,curry leaves, ground paste, cooked vegetables; mix well
  • Check for salt and adjust the salt & consistency of the kuzhambu. The given water /curd ratio is precise enough.
  •  Now heat the content on medium low flame for about 10 mins or until froth appears; once forth appears remove from the heat.
  • Heat the pan with 1 tsp. of Oil, season with mustard seeds,uraddhall, 1(or)2 red chilly and curry leaves and pour it over the kuzhambu.
  • Serve hot or cold with rice with any spicy side dish/poriyal


  • Do not cook this kuzhambu  on high flame - that will make the curd break and water will separate out.
  • This recipe used Okra: If adding Okra, saute it well in 1 Tbsp. oil until the goey stuff disappears and/or till okra is dry and cooked well.
  • Reheating is not advisable; If you prefer, serve this curry over hot rice.


Tina said...

Yummy and creamy morkuzhambu.

Happy cook said...

FOr me this, plain rice and pickles is more than enough for a deliciouslunch.

Aysha said...

Awesome recipe...pls come and collect your awards from my blog dear

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