Mor kuzhambu is our family’s favorite dish. We make different varieties of mor kuzhambu. We usually add veggies like Ladies finger or ash gourd or dried sundakkai in Mor kuzhambu. Usually we don’t add any vegetables to this pachai mor kuzhambu. Some people add fried vadais | bondas to this mor kuzhambu. In any houses this is a part of Dwadesi samayal. There are many versions of making this recipe. I tasted this for the first time in one of my friend’s houses in Singapore. I got the recipe from her also long back. Finally tried it today. Since I have tasted this version I wanted to give it a try. I have given few other variations in the ‘Notes‘ section. The key ingredient of adding mustard seeds while grinding gives a unique taste to the Mor kuzhambu. You can add little coriander leaves also while grinding the ingredients. Also check out my
Kalyana bonda mor kuzhambuVendakkai mor kuzhambu recipeVaruthu aracha mor kuzhambu
Do check out the easy no-cook Indian recipes from Jeyashri’s Kitchen
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Pachai mor kuzhambu recipe
Grind the ginger, coconut, mustard seeds, cumin seeds and coconut into a fine paste.Add 2 tbsp of curd while grinding.
In a bowl take 1 and ½ cup yogurt.Add salt, asafoetida, and turmeric powder.Add the ground paste to this.
Using a whisk mix it very well.
Temper mustard seeds, red chili, and curry leaves in 1 tsp coconut oil.Mix well.No need to boil anything.
Pachai mor kuzhambu is ready.Serve with plain rice and any spicy curry.
Notes:
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