Morkuzhambu /Mor kulambu / Mor kolambu is a flavorful curry made out of yogurt /dahi and freshly ground coconut masala. This South indian delicacy is very rich in calcium and vitamin C . We use fresh coconut in this recipe and just 1 tsp of oil which is used as part of tempering. Technically this can be called as an oil free recipe. If you may like even non fat yogurt or very low fat yogurt can be used to prepare mor kolambu.
No South Indian feast is complete without serving Morekuzhambu. In Tamil Nadu we say Morekuzhambu while in kerala it is called as Mor curry / pulissery / kaalan , Andhra it is known as Majjiga Pulusu and Majjige Huli in Karnataka. This curry is served with hot rice and often paired with potato roast .
Even if the names are different the method of preparation is more or less the same except for a few minor changes in terms of the ingredients used to grind . Traditionally native vegetables like Ash gourd/poosnikai /elavan / kumbalkai , ladies finger /vendakkai , Arbi/seppankizhangu /taro root , Mangalore cucumber go into the Morkuzhambu . Now a days people like to experiment with flavors and use capsicum, tomatoes , potatoes also in the mor kolambu but I prefer to stick to the traditional vegetables as it retains the authenticity and flavor of the curry when paired with a spicy curry . You may try my version of vendakkai (bhindi) morkuzhambu which I have already have on my blog.
The subtle flavor of yogurt curry when paired with a spicy stir fried vegetable like potato roast, arbi (seppankizhangu) roast or paruppu usili enhances the taste and is indeed a treat to our palate.
Serves - 3 to 4
Complexity - easy
Ingredients
250ml thick yogurt
100 ml water
2 tsp oil
1 tsp mustard
1/2 tsp methi /fenugreek seeds
2 to 3 dry red chillies
fresh curry leaves
pinch of turmeric
Pinch of asafoetida
salt
To grind
6 to 7 tbsp fresh grated coconut
1/2 tsp jeera/cumin
3 to 4 green chillies
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger
Method
Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste .
Peel the skin of the pumpkin and cut into 1 inch cubes . In a thick vessel , add the chopped pumpkin cubes , pinch of salt and some water and cook until the pumpkin is 3/4th cooked. They shouldn't over cook and turn soggy . The crunch in the pumpkin must be maintained.
Whisk the yogurt until is creamy and smooth.
Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling. Check the video below to know the right consistency.
Add this yogurt mixture to the boiled pumpkin pieces and continue to cook on medium flame until the mixture starts frothing up .
Remember to turn it off at this stage..continuing to cook further will end up in splitting the yogurt..we donot want that to happen.
Prepare a tempering of mustard seeds , methi Curry leaves and dry chillies in hot oil and pour it over the mor kuzhambu. The consistency of the mor kuzhambu is demonstrated in the below video.
Most important tip : do not close the mor kuzhambu with a lid until it has cooled down completely. The reason is,if we close when it is still hot , the water droplets formed due to steam tend to spoil the taste and texture of the mor kuzhambu.
What a tasty looking dish with traditional spices and yogurt. Thank you for sharing all the tips about how and when to add yogurt. Really useful tips.
ReplyDeleteThanks Mina Ji. This is a close cousin of kadhi .would love to hear your feedback when you try this .
Deleteour family favourite :-) altho I make mor kozhambus soooo differntly. kamala pati style nalli... these are so deliciuous with Usli...
ReplyDeleteSame here we also love it.. you must be roasting the dry spices before grinding isn't it ?
DeleteWhat a lovely and delicious recipe. I like yoghurt based curries as they are milder and more gentle. Your prep looks so delicious.
ReplyDeleteSimple and delicious ash gourd curry. Yogurt based curries are very light on the stomach. Love them.
ReplyDeleteMy father loves pushanikkai more kozhambu. I am not a huge fan but used to make a lot for him. over a period of time have come to like it.
ReplyDeleteI have a weakness for any kadhi dish.. so this one too is really tempting. I've made kalan with plantain and now can't wait to get some ash gourd to try out this delicious looking kulambu recipe.
ReplyDeletePoosanikaai morekuzhambu looks simple and delectable. The tips are given need to be followed strictly. Will try out this dish. Would love to have this light curry with steamed rice.
ReplyDeleteAsh gourd kadhi is my favourite! I am drooling just at the sight of this yum majjige huli. Amma always made it but I could never duplicate it. I think your recipe will help me make it perfectly. Will buy some ash gourd. Thanks for the recipe.
ReplyDeleteI regularly make poosanikai morekuzhambu, it is one of my favourite dishes Potato roast or arbi roast makes a good side dish with it.
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