Kalyana Mor kuzhambu – South Indian spiced yogurt curry with veggies! Make this healthy and delicious mor kuzhambu recipe to be served with some hot rice and some spicy vegetable stir fry.
Mor kuzhambu is another classic recipe from the tambram cuisine. It is a coconut and yogurt based curry where in vegetables like ash gourd/ white pumpkin, drumsticks, bell peppers, okra etc are cooked in a spiced coconut based yogurt curry.
Ask any one from a tambram household about their favorite combination with mor kuzhambu, the answer would either be paruppu usili or a spicy potato curry. The coolness from the yogurt, heat from the spices and chillies, nuttiness from the coconut gives this dish a beautiful flavor.
How is this different from kadhi?
This south Indian style mor kuzhambu is very similar to the famous North Indian kadhi (Another yogurt based curry) Mor kuzhambu uses coconut instead of chickpea flour and there’s a slight difference in the spices used as well. For example, spices like fennel, garlic, garam masala etc are not used here. The predominant flavor ina traditional mor kuzhambu is pepper, cumin, mustard, curry leaves. This kalyana morkuzhambu has other ingredients like ginger, coriander etc which makes it all the more delicious!
What all veggies can I use to make this dish?
vegetables like okra (bhindi), white pumpkin, capsicum, drumstick. cluster beans etc. You can also make this without any veggie.
What goes best with this mor kuzhambu recipe?
This dish tastes great when served with some rice and paruppu usili which is a lentil and veggie based side dish. You cna check out my recipe for my favorite green beans paruppu usili. You can also serve this with some potato or arbi fry.
What kind of yougrt is used in this recipe?
Tradtionally sour yogurt is used in the recipe. The sourness from the yogurt is very important as otherwise the dish would be a little bland. I have made this recipe with greek yogurt and they tasted fine.
What if I want to make this VEGAN?
I like to use almond milk yogurt if i want to make this vegan (Forager brand) But peanut yogurt or coconut yogurt should be fine too.
Can I make this in normal pressure cooker?
Yes! To make this in the normal pressure cooker, follow the same steps and cook for 2 whistles in the cooker. Release pressure immediately after 2 whistles and mix in the yogurt/ buttermilk.
Let’s see how to make this delicious Kalyana mor kuzhambu recipe!
Traditional Tambram styke Spiced coconut and yogurt based curry with white pumpkin
- 1 tsp toor dal
- 1/4 tsp fenugreek seeds / methi
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper corns
- The items soaked above
- 1/3 cup yogurt
- 1/4 cup grated coconut
- 1 red chilly
- 2 green chilly
- 1 inch ginger
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida
- 6 to 7 curry leaves
- 2 tbsp choppped cilantro / coriander leaves
- salt to taste
- 1 tsp coconut oil
- 1/2 cup yogurt (prefrably sour yogurt)
- 1 cup baby eggplant or white pumpkin or veggie of your choice
- 1 pinch turmeric
- 1 tsp mustard seeds
- 4 to 5 curry leaves
- 1/4 tsp asafoetida
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Soak the ingredients mentioned to soak for 30 minutes and grind it along with the ingredients mentioned to grind to a thick paste and set aside
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Switch in the saute mode in your instant pot. When it heats up, add the oil and let it get hot. Add the mustard seeds, curry leaves, asafoetida, turmeric and let the mustard seeds splutter.
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Now add the vegetable ( I used white pumpkin / ash gourd) 1 tsp salt, 1/2 cup water. Ashgourd releases water while cooking, so no need to add more. Switch off the saute mode
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Add the ground paste on top of the vegetable. Try and aavoid the paste from touching the bottom of the pan. To do that, try and spread the veggies as one layer in the pot.
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Now close the lid and cook in manual/ pressure cook mode for 4 minutes. Release pressure immediately.
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Open up and add the yogurt and mix well. Adjust seasoning as needed. You can add more yogurt than mentioned in the recipe to get it to the consistency you desire. Let it cook in low heat in saute mode for 2 minutes. Don't let the curry boil.
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Serve with rice.
- Use almond milk yogurt or peanut yogurt if vegan. Make sure the yogurt is unsweetened.
- Cut the white pumpkin in big chunks, so they dont disintegrate in the gravy.
- If making this in pressure cooker, follow the same method and cook for 2 whistles in the cooker.
Similar south Indian recipes that you might like Instant pot Olan, sorakkai kootu, Vellai kurma, Morkootu
Like this Kalyana mor kuzhambu recipe? Try it and share the images on social media with the hashtag #cookingwithpree. Would love to see what you guys make! Also please leave a comment and give it a rating! Would love to connect with all of you 🙂
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How do you make the ginger-garlic-green chillies paste? Is it store bought?
Hi Lori,
I just grind some ginger, garlic and green chillies in a food processor or a mortar and pestle.
My go-to recipe for Mor Kuzhambu! Turns out delicious every time! Thank you so much for the recipe 🙂
Thank you so much for the feedback! I am so glad you liked it 🙂
A lovely version of Mor Khuzambu. Will try soon. 🙂
Thank you! Pls do try and let me know how you liked it 😊