A simple flavorful Kulambu to be accompanied with white rice. Potato roast or vadam is the best combo according to me.

Tried making chetinnadu method vendaikkai moor kulambu and it turned out very good. I think this is derived from Revathi Shanmugam recipes, don’t remember exactly. My mom makes it without coriander leaves and green chili but it does add unique flavor and I enjoy it with this.

Buttermilk Gravy / Morkulambu

Buttermilk gravy/ Mor Kulambu
Prep time
Cook time
Total time
Recipe type: Gravy
Cuisine: Chettinadu
Serves: 2
  • Curd - 2 cups (Sour for better taste)
  • Turmeric - ½ tsp
  • Salt - to taste
  • Vegetables - 1½ cups (Okra or Squash Vellai Possanikkai)
  • Sesame Oil-2 tsp
  • Mustard - ½ tsp
  • Fenugreek Seed - ½ tsp
  • Red chili - 1 no
  • Curry Leaves - 1 strand
  • Coriander Leaves - 2 tbsp (chopped)
  • Green Chili - 2 nos
  • Coriander Seed - 1 tbsp
  • Toor Dhal - 2 tsp
  • Raw Rice - 2 tsp
  • Cumin - ½ tsp
  • Ginger - 1 inch
  • Coriander Leaves - 3 tbsp
  • Grated Coconut - 3 tbsp
  1. Wash and soak items given in to grind section except coriander leaves and coconut for 30 mins. Grind to smooth paste by adding coriander leaves and coconut.
  2. Mix curd, turmeric, salt and ground mix. Beat slightly to make break the lumps in the curd. if needed add little water to make it to gravy consistency.
  3. Cut veggies to an inch thicker, chop coriander leaves
  4. In a small pan heat oil, when hot add items given in to temper section. Add veggies and fry until its cooked. Add Curd mixture and let it come to boil about 3-4 mins.
  5. immediately remove it from fire.
  1. Do not let it boil for longer as it ruins the taste
  2. Add water based on the consistency you like.
Serve with white rice, best combined with Potato roast or Vadam.