Skip to main content

Mor Kuzhambu - Mor Kuzhambu with Paruppu Vada

Mor Kuzhambu/Buttermilk curry with paruppu vada

This mor kuzhambu is an easy traditional kuzhambu from South India made with butter milk. We prepare, the mor kuzhambu with any vegetables very often, and this mor kuzhambu with paruppu vada is our family favourite. 

Mor Kuzhambu/Buttermilk curry with paruppu vada This mor kuzhambu is an easy traditional kuzhambu from South India made with butter milk. We prepare, the mor kuzhambu with any vegetables very often, and this mor kuzhambu with paruppu vada is our family favourite. This mor kuzhambu is such a simple dish that you can prepare within 15 minutes. I used homemade paruppu vada for this kuzhambu so it takes around 25 minutes. Always try to use a well beaten curd. For a smoother curd, you can blend the curd in a mixer jar or you can whisk it with the butter churner. Fresh homemade curds works good for this kuzhambu.

This mor kuzhambu is such a simple dish that you can prepare within 15 minutes. I used homemade paruppu vada for this kuzhambu so it takes around 25 minutes. Always try to use a well beaten curd. For a smoother curd, you can blend the curd in a mixer jar or you can whisk it with the butter churner. Fresh homemade curds works good for this kuzhambu. This kuzhambu can be easily doubled for bigger batches. 


How to prepare Mor kuzhambu with paruppu vada



Print Friendly and PDF
This mor kuzhambu is an easy traditional kuzhambu from South India made with butter milk.

Prep time : 20 minutes
Cook time :  10 minutes
Serves : 4
Category : kuzhambu/lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups curd
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida powder
  • few coriander leaves
  • salt to taste
For ground paste
  • 3 tbsp grated coconut
  • 1 tsp cumins
  • 1 tbsp soaked toor dal
  • 3 small onions
  • 2 garlic cloves
  • 3 green chillies
  • small piece ginger
For tempering
  • 1 dried red chilly
  • 1/2 tsp fenugreek
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1 tbsp chopped onions
  • few curry leaves
For vada
  • 1 cup chana dal
  • 3 dried red chillies
  • 1 green chilly
  • small piece ginger
  • 1 onion, finely chopped
  • few curry leaves
  • 1/2 tsp asafoetida powder
  • salt
  • oil for frying
Cooking Directions

How to prepare vada for kuzhambu
  1. Wash and soak the chana dal for 2 to 3 hours. After 3 hours, drain the water completely.
  2. Take a small chutney jar and add the red chillies, green chillies, red chillies and just 1 spoon soaked chana dal. Add  little water and grind the chillies.
  3. Add the remaining dal (keep few soaked dals aside) and grind it coarsely without any water.Transfer the ground batter to the mixing bowl and add the chopped onions, curry leaves, required salt and asafoetida powder. Mix them well.
  4.  Heat oil in a frying pan. Take small lemon sized balls and flatten it with your palm. Gently drop it in the oil. Repeat the process. After a few minutes, gently turn the vadas. Fry them till the vada turns crisp.

How to prepare mor kuzhambu
  1. Take a wide vessel and add in the curd. Place the buttermilk churner in the curd and churn them until well blended. Add the turmeric powder, asafoetida and required salt. Mix them well.
  2. Grind the coconut, green chillies, soaked toor dal, cumins, ginger, small onions and garlic cloves smoothly.
  3. Now add this ground coconut paste to the buttermilk.
  4. Heat oil in a pan and add the fenugreek, dried red chillies. When it sizzles, add the mustard and urid dal. Allow them to crackle and add the onions and curry leaves. Saute it for a second and add it to the buttermilk.
  5. Now keep the kuzhambu on very low heat. Do not increase the heat because the buttermilk could easily curdle on. When you see the frothy layer on the top of the kuzhambu, turn off the heat.
  6. Finally, add the coriander leaves . Do not close the kuzhambu when it is hot. When the mor kuzhambu has cooled down add the vadas one by one. Close it with the lid for  2 hours so that the vadas can be soaked well in the kuzhambu.

Paruppu vada with step by step photos

Wash and soak the chana dal for 2 to 4 hours with 2 cups of water.

After 3 hours, drain the water completely using a strainer.




Take a small chutney jar and add the red chillies, green chillies, chopped ginger and just 1 spoon soaked chana dal. Grind it with little water.

Add the remaining dal (keep few soaked dals aside) and grind it coarsely without any water.
Transfer the ground batter to the mixing bowl and add the chopped onions, curry leaves, required salt and asafoetida powder. Add the few soaked dals.
Mix them well.


Heat oil in a frying pan. Take small lemon sized balls and flatten it with your palm.
Gently drop it in the oil. Repeat the process. After few minutes, gently turn the vadas. Fry them till the vada turns crisp. 



Mor Kuzhambu with step by step photos

Take a wide vessel and add in the curd. Place the butter milk churner in the curd and churn them until well blended.  You can also beat the curd in a big mixer jar. (Do not add more water when beating the curd). 


Add the turmeric powder, asafoetida powder and required salt. Mix them well.


Soak the toor dal for 20 minutes and drain the water. Peel the garlic cloves, small onions and chop the ginger.

Grind the coconut, green chillies, soaked toor dal, cumins, ginger, small onions and garlic cloves smoothly.


Now add this ground coconut paste to the butter milk. 

Heat oil in a pan and add the fenugreek, dried red chillies. When it sizzles, add the mustard and urid dal. Allow them to crackle and add the onions and curry leaves. Saute it for a second and add it to the butter milk.

Now keep the kuzhambu on very low heat. Do not increase the heat because the butter milk could easily curdle on. When you see the frothy layer on the top of the kuzhambu, turn off the heat. 

Finally, add the coriander leaves. 

Do not close the kuzhambu when it is hot. When the mor kuzhambu has cooled down add the vadas one by one. Close it with the lid for  2 hours so that the vadas can be soaked well in the kuzhambu.



Enjoy the mor kuzhambu with warm rice and with any poriyal or kootu. If you try this recipe for mor kuzhambu send us your comments below and share the recipe for your friends and family. 


Comments

  1. Super taste... Pictorial presentation is nice & easy to understand..

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ribbon Pakoda with ParBoiled Rice - Puzhungal Arisi Ribbon Pakoda - Diwali Recipes

Ribbon pakoda -  prepared with parboiled rice (idli rice) and fried gram flour. In our blog, I have already posted ribbon pakoda prepared with gram flour and rice flour. 

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Thattai - Thattai with Par Boiled Rice - Diwali Recipes

Thattai - popular and favourite snack for all of us. For this Diwali you can prepare your own homemade thattai. It's not hard, once you tried it with simple techniques and the result is perfect and you won't prefer store bought thattais. One of my favourite ways to make the flour for thattai and thenkuzal is to grind the idly rice and then mixed with urid dal flour. The grounded rice batter is easy to prepare and the thattais are wonderfully crispy. The following are the instructions for the perfect thattais 1. Soak the idly rice for 3 to 4 hours and then grind it. 2. For a flavourful thattai add a good amount of red chillies, asafoetida powder and curry leaves.  3. Fry the thattais on medium heat for uniform cooking. Do not change the heat while frying. 4. Do not forget to add the unsalted butter. Do not add more butter because thattais will break down. In the video I have used 1/2 cup fried gram flour and 1/2 cup urid dal flour. Both the pictures are taken on d

Thirattupal - Coconut moong dal & Jaggery dessert - Tirunelveli Thirattupal

Tirunelveli special - Thirattupal  Thirattupal is an all time favourite sweet in our family. This sweet is Tirunelveli's famous traditional dish prepared with coconuts, moong dals, jaggery, milk and ghee. This is a healthy and tasty sweet with very less ghee. The secret to making perfect Thirattupal lies in the quality of the fresh coconuts and good quality jaggery. The tricky part in this sweet is cooking it to the right consistency. Cooking the coconut, moong dal paste in jaggery mixture with very less time will make this sweet sticky. We have to stir it continuously for perfect results. Making this thirattupal always takes me back to the school days in my life because my mom frequently make this delicious sweet for us.