Vendakkai Mor Kuzhambu is a comforting South Indian stew made with tender okra simmered in a tangy, spiced yogurt-coconut gravy. This vegetarian delicacy features a unique blend of lentils, coconut, buttermilk, and aromatic spices that create a rich, savory flavor. Perfect as a side dish for rice, idiyappam, or even roti, it's a wholesome, and gluten-free option that can be made in 45 minutes. Whether you're new to South Indian cuisine or a long-time fan, this Mor Kulambu recipe is a must-try for its authentic taste and simplicity.
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What is Mor Kuzhambu
Mor Kuzhambu, also known as Mor Kulambu, More Kuzhambu, Mor Kootu, or Mor Curry, is a traditional vegetarian South Indian stew that holds a special place in Tamil Nadu and Kerala households. Mor Kuzhambu is also a popular item on the menus of renowned South Indian restaurants like Saravana Bhavan and Woodlands. The name originates from Tamil, where "Mor" or "More" means buttermilk and "Kuzhambu" or "Kulambu" refers to a tangy stew.
This dish is prepared by diluting yogurt to make buttermilk, which is then cooked with a freshly ground paste made from lentils, coconut, and aromatic spices. Often compared to Avial, Arachuvitta Mor Kuzhambu can be enhanced with vegetables such as vendakkai (okra), gourd, chow chow (chayote), or pumpkin, making it both wholesome and flavorful. South Indian Mor Kulambu is traditionally served with steamed white rice or plain cooked sevai (rice noodles), making for a comforting and satisfying meal.
The Versatility Of Mor Kuzhambu
Mor Kuzhambu is a staple Tamil Brahmin dish often served during weddings (hence the name Kalyana Mor Kuzhambu) and on festive or special occasions. Its simple preparation and authentic flavors make it a favorite for quick meals or celebrations.
Interestingly, this vegetarian More Kulambu doesn't always require vegetables-it can be made without them when you're short on ingredients. My mom used to prepare this version when she needed to whip up dinner quickly.
Today, I'm sharing my mother-in-law's Vendakkai Mor Kuzhambu recipe, which features okra as the star ingredient. This South Indian Mor Kuzhambu recipe is both authentic and rich in flavor, passed down through generations.
What Makes Mor Kulambu Unique
Mildly-spiced Buttermilk Kuzhambu is known for its tangy and slightly sour flavor, which sets it apart from other South Indian staples like Sambar, Kootu, and Rasam. Its unique taste comes from the combination of buttermilk (diluted yogurt) and a flavorful ground paste of coconut, lentils, and spices.
Arachuvitta Mor Kuzhambu closely resembles the yogurt-based Kadhi popular in North India, which is typically thickened with besan (gram flour). However, it differs in its spice profile and use of fresh coconut. On the other hand, Sindhi Kadhi, another popular variation, is made without yogurt and has a completely different flavor and texture.
This tangy vegetable buttermilk stew is a testament to the diversity of South Indian cuisine, showcasing how the same core concept-using buttermilk or yogurt-can result in vastly different dishes across regions.
Why Make this
- Authentic South Indian Vegetarian Stew: Mor Kuzhambu is a traditional and comforting dish that brings the flavors of Tamil Nadu and Kerala to your table.
- Uses Simple Ingredients: Made with just a handful of pantry staples like yogurt, coconut, lentils, veggies, and basic spices.
- Perfect for Yogurt Lovers: A tangy, mildly-spiced dish featuring sour yogurt as the star ingredient.
- No Onion, No Garlic: This dish is sattvic (ideal for religious or fasting days) and perfect for those avoiding onion and garlic.
- Quick and Easy: Ready in 45 minutes, it's a fuss-free side dish that pairs perfectly with steamed rice.
🧾 Ingredients Needed
Yogurt - Sour yogurt is the star ingredient in Mor Kuzhambu, giving it its signature tangy flavor. If the yogurt isn't naturally sour, you can add 1-2 teaspoons of tamarind paste or lemon juice to achieve the desired tang. Thick homemade curd works best for this South Indian Kadhi recipe, but Greek yogurt is a great alternative. Yogurt-based dishes like Himachali Chana Madra and Curd Rice are other delicious ways to enjoy the richness of yogurt.
Vegetable - When it comes to vegetables, vendakkai (okra, ladies finger, or bhindi) is a classic choice in most households when making this south Indian stew. It adds both flavor and texture to the Buttermilk Kuzhambu. You can also experiment with other vegetables like chow chow (chayote), pumpkin, or gourd for variation.
If you love okra, you will also enjoy recipes like Aloo Bhindi, Restaurant-style Bhindi Masala, Kurkuri Bhindi, and Achari Dahi Bhindi.
Coconut - Fresh or frozen grated coconut is another essential ingredient, as it forms the creamy base of the Kuzhambu's flavorful paste.
Lentils - Lentils, like chana dal or toor dal, are used to bind the South Indian-style Kuzhambu together, with chana dal being the traditional choice.
Aromatics - Mor Kozhumbu's aromatic profile comes from spices and herbs such as cumin seeds, ginger, curry leaves, green chilies, dried red chilies, turmeric powder, gluten-free asafoetida (hing), and mustard seeds. These ingredients create a burst of flavor that's unique to Mor Kulambu.
Oil - To achieve the authentic taste, coconut oil is the preferred choice for cooking. Its rich aroma elevates the dish, but if unavailable, you can substitute it with neutral vegetable oil or dairy-free ghee. These simple yet flavorful ingredients come together to make Mor Kuzhambu an irresistible and comforting South Indian stew.
How To Make It 🔪
To Prepare The Buttermilk
- Start by adding yogurt to the pot you'll be using to make the Mor Kuzhambu. Ensure the flame is off at this stage.
- Next, add water to the yogurt and whisk well until it's smooth and free of lumps. The mixture should have a thin, buttermilk-like consistency, forming the base of this delicious dish.
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To Prepare The Ground Paste
- Soak chana dal and cumin seeds in water for 15 minutes. Drain the water but keep it aside for later use.
- Add the soaked chana dal, cumin seeds, curry leaves, green chilies, and ginger to a blender jar.
- Then add freshly grated coconut.
- Gradually add the reserved water (or thin buttermilk) while grinding to achieve a smooth paste. Use up to a cup of liquid to get the desired consistency for the paste.
To Cook The Okra
- Roughly chop the okra into bite-sized pieces.
- Heat oil in a pan and sauté the okra until fully cooked, ensuring it is well-roasted and not slimy. This process should take about 5-7 minutes on medium flame, depending on the okra.
To Prepare The Mor Kuzhambu
- Add the ground paste to the prepared buttermilk and whisk well until smooth and lump-free.
- Stir in turmeric powder and asafoetida.
- Then add the cooked okra along with salt. Mix everything together. Turn on the flame and add ½ to 1 cup of water, depending on your desired consistency.
- Bring the mixture to a boil over medium heat. It will start to froth and turn yellow in color, which should take about 14-15 minutes. Once done, remove the pot from the flame.
For The Tadka
- Heat coconut oil in a tadka pan until hot. Add mustard seeds and let them crackle. Then, add gluten-free asafoetida, dried red chilies, and curry leaves.
- Pour the hot tadka over the Mor Kuzhambu, mix well, and take the pot off the flame.
🍽 Serving Suggestions
Vendakkai Mor Kuzhambu is typically served with steamed rice, idiyappam, or cooked plain sevai (rice noodles), alongside sides like Paruppu Usili, Lentil Balls, Raw Banana Fry, Beans Poriyal, Keerai Kootu, or Potato Fry. To complete the meal, enjoy Mor Kuzhambu Sadam with some fried papad, vathal, and pickle on the side.
If you have Urundu Vadai, Medu Vada or Dal Vada, you can break and soak them in the Mor Kuzhambu (similar to Kadhi Pakora) just before serving. This variation is called Mor Kuzhambu Vadai, and it tastes absolutely delicious. Additionally, Mor Kuzhambu can also be enjoyed as a comforting soup or served with roti for a satisfying meal.
This savory Buttermilk Kuzhambu is especially popular during South Indian festivals like Nombu, Tamil New Year, Pongal, and Navratri, and it's often prepared for special occasions or when entertaining guests. Mor Kuzhambu is a beloved dish in Tamil Brahmin households and is cherished for its simplicity and authentic flavors.
💭 Priya's Recipe Tips
For the best authentic flavor, use coconut oil for tempering the spices when making vegetable Mor Kuzhambu. If you prefer a white-colored Mor Kuzhambu, simply skip the addition of turmeric powder. In case you want a thinner consistency, you can make the dish without the ground coconut paste, but keep in mind that the texture will be lighter. If you accidentally overboil the kuzambu and it becomes too thin, you can easily thicken it by preparing a slurry with besan (gram flour) or rice flour and water. Just add this slurry to the dish and simmer for a few more seconds until the consistency thickens to your liking.
FAQs 📖
To make a vegan version of Mor Kuzhambu, start by using store-bought buttermilk made from plant-based yogurt or use coconut milk. Forager's drinkable yogurt is a great choice, as are plain unsweetened coconut yogurt or cashew yogurt. Alternatively, you can make your own vegan buttermilk at home using my Vegan Cucumber Chaas recipe from the blog-simply skip the cucumber for this variation. Since you're using dairy-free yogurt, add a tablespoon of tamarind paste to achieve that signature sour flavor. For a protein boost, you can also replace the vegetables with tofu for a unique twist on the traditional Mor Kuzhambu recipe.
Once the Vendakkai Mor Kuzhambu has completely cooled, store it in an airtight container in the fridge for up to 3-4 days. In fact, a day-old Mor Kuzhambu often tastes even better as the flavors meld together. If you want to store it for a longer period, you can place it in a Freezer Pack and keep it in the freezer. When you're ready to use it, take the Mor Kuzhambu out and allow it to come to room temperature before reheating. To reheat, you can microwave it or heat it gently on the stovetop over low flame to maintain its consistency and flavors.
Mor Kuzhambu is versatile, and you can add various vegetables to enhance its flavor and texture. Common additions include potatoes, eggplants, chow chow, white pumpkin (Poosanikai), red pumpkin, sweet potatoes, yellow cucumber, Arbi, pearl onions, or ash gourd. To prepare, simply boil the vegetables separately with salt until cooked and then add them to the Kuzhambu. If you prefer a simpler version, you can make Mor Kuzhambu without any vegetables. In some homes, ripe mango (Manga) is also added for a tangy, unique twist.
The best choice for making Mor Kuzhambu is plain full-fat yogurt that is slightly sour, as it gives the Tam Brahm dish the right tanginess. If your yogurt isn't sour, it will still work fine-just add 1-2 teaspoons of tamarind paste, or lemon juice to achieve the desired sourness. For optimal results, use thick homemade curd that is not freshly set. Greek yogurt is also a great alternative if you don't have access to traditional curd. While I haven't tried it personally, store-bought Indian plain buttermilk could also be used in place of yogurt. Just avoid any sweet or flavored yogurt varieties, as they will alter the taste of the stew. And if you're a fan of buttermilk, be sure to try my Masala Chaas Popsicle recipe-it's absolutely delicious!
To prevent Mor Kuzhambu from curdling, it's important to whisk the yogurt well before adding it to the dish to avoid any lumps, as this can cause curdling. Be mindful not to overcook the Kuzhambu once the yogurt is added, as prolonged heating at high temperatures can lead to separation. Additionally, using full-fat yogurt instead of low-fat varieties is crucial, as low-fat yogurt tends to curdle more easily when heated. By following these simple precautions, you'll ensure a smooth, creamy texture for your Mor Kuzhambu.
For a more complex flavor profile in your Mor Curry, you can add coriander seeds, cumin seeds, sesame seeds, and methi (fenugreek) seeds to the ground masala. These ingredients will elevate the taste with earthy, nutty, and slightly bitter notes. Additionally, if you prefer, you can use toor dal instead of chana dal for a slightly different texture. To help with binding, you can also mix in 2 tablespoons of soaked rice while grinding the masala, which will give the curry a thicker consistency. These variations allow you to customize the Mor Kuzhambu recipe to suit your taste preferences.
Recipe 📖
Vendakkai Mor Kuzhambu | South Indian Kadhi
Equipment
Ingredients
To Prepare The Buttermilk
- 1.5 cups yogurt
- 3 cups water
To Grind To A Paste
- 1 cup coconut
- 3 tablespoon chana dal
- 1 tablespoon cumin seeds
- 3-4 green chillies
- 1 inch ginger
- 5-6 curry leaves
To Cook The Okra
- 1 tablespoon oil
- 4-5 okra
To Prepare The Mor Kuzhambu
- 1 teaspoon turmeric powder
- ¼ teaspoon GF asafoetida
To Prepare The Tadka
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- 2 dried red chillies
- ¼ teaspoon GF asafoetida
Instructions
To Prepare The Buttermilk
- Start by adding yogurt to the pot you'll be using to make the Mor Kuzhambu. Ensure the flame is off at this stage.
- Next, add water to the yogurt and whisk well until it's smooth and free of lumps. The mixture should have a thin, buttermilk-like consistency, forming the base of this delicious dish.
To Prepare The Ground Paste
- Soak chana dal and cumin seeds in water for 15 minutes. Drain the water but keep it aside for later use.
- Add the soaked chana dal, cumin seeds, curry leaves, green chilies, and ginger to a blender jar.
- Then add freshly grated coconut.
- Gradually add the reserved water (or thin buttermilk) while grinding to achieve a smooth paste. Use up to a cup of liquid to get the desired consistency for the paste.
To Cook The Okra
- Roughly chop the okra into bite-sized pieces.
- Heat oil in a pan and sauté the okra until fully cooked, ensuring it is well-roasted and not slimy. This process should take about 5-7 minutes on medium flame, depending on the okra.
To Prepare The Mor Kuzhambu
- Add the ground paste to the prepared buttermilk and whisk well until smooth and lump-free.
- Stir in turmeric powder and asafoetida.
- Then add the cooked okra along with salt. Mix everything together. Turn on the flame and add ½ to 1 cup of water, depending on your desired consistency.
- Bring the mixture to a boil over medium heat. It will start to froth and turn yellow in color, which should take about 14-15 minutes. Once done, remove the pot from the flame.
To Prepare The Tadka
- Heat coconut oil in a tadka pan until hot. Add mustard seeds and let them crackle. Then, add gluten-free asafoetida, dried red chilies, and curry leaves.
- Pour the hot tadka over the Mor Kuzhambu, mix well, and take the pot off the flame. Serve with steamed rice.
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