Buttermilk Gravy / Mor Kulambu

Buttermilk Gravy / Mor Kuzhambu

Recipe Details

Allow an additional 30 minutes for soaking the ingredients used in the ground masala.

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Ingredients

Main Ingredients

• Curd / Yogurt – 2 cups, preferably slightly sour
• Okra or white pumpkin / Vellai Poosanikkai – 1 1/2 cups
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Water – as needed, to adjust the gravy consistency

To Grind

• Green chilies – 2
• Coriander seeds – 1 tbsp
• Toor dal – 2 tsp
• Raw rice – 2 tsp
• Cumin seeds – 1/2 tsp
• Ginger – 1-inch piece
• Coriander leaves – 3 tbsp
• Grated coconut – 3 tbsp

For Tempering

• Sesame oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Dried red chili – 1
• Curry leaves – 1 sprig

For Finishing

• Coriander leaves – 2 tbsp, chopped

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Preparation

1. Soak the green chilies, coriander seeds, toor dal, raw rice, cumin seeds, and ginger in enough water for about 30 minutes.
2. Drain and grind the soaked ingredients with 3 tablespoons coriander leaves and the grated coconut into a smooth paste, adding a little water only if needed.
3. Add the curd to a bowl along with the turmeric powder, salt, and prepared ground masala.
4. Whisk gently until smooth and free of lumps.
5. Add a little water if needed to bring it to a pourable gravy consistency.
6. If using okra, cut it into approximately 1-inch pieces.
7. If using white pumpkin, peel and cut it into medium-sized cubes.
8. Chop the coriander leaves for finishing and keep aside.

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Cooking Instructions

1. Heat the sesame oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the fenugreek seeds, dried red chili, and curry leaves.
4. Fry briefly until aromatic, taking care not to burn the fenugreek seeds.
5. Add the prepared vegetable.
6. If using okra, sauté until tender and most of the sliminess has disappeared.
7. If using white pumpkin, cook until tender, adding a small amount of water if necessary.
8. Reduce the heat to low and pour in the prepared curd and ground masala mixture.
9. Stir gently and heat for about 3–4 minutes, or until the Mor Kuzhambu is thoroughly hot and just begins to froth around the edges.
10. Do not allow it to boil vigorously.
11. Add the chopped coriander leaves and immediately remove from the heat.
12. Taste and adjust the salt or consistency if needed.

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Tips

Slightly Sour Curd: Slightly sour curd gives Mor Kuzhambu its characteristic tangy flavor.

Do Not Overboil: Once the curd mixture is added, keep the heat low and remove the kuzhambu when it becomes hot and begins to froth. Vigorous or prolonged boiling can cause the curd to separate.

Okra: If using okra, sauté it until well cooked before adding the curd mixture. This also helps reduce its slimy texture.

White Pumpkin: Vellai Poosanikkai / ash gourd is another traditional choice. Cook it until tender before adding the curd mixture.

Consistency: Add water gradually according to how thick or thin you prefer the gravy.

Coriander and Green Chili: These give this version a fresher flavor. They can be reduced or omitted for a simpler variation closer to the way my mom prepares it.

Serving Suggestion

Serve Mor Kuzhambu with hot steamed white rice. Potato roast, vadam, appalam, or a simple vegetable poriyal are excellent accompaniments.

Recipe Inspiration: Possibly inspired by a Revathi Shanmugam recipe; the exact original source is not certain.