Mor Kuzhambu

Preparation time: 20 minutes

Serving: 3 to 4


Thick Yoghurt2 cups
White pumpkin (poosanikai) or chow chow or Okra few
Turmeric powder1 teaspoon
Coconut oil2 to 3 teaspoon
Saltto taste
Hing / Asafotedia1/2 teaspoon
Coriander leavesto garnish

To soak & grind:

Shredded coconut5 tablespoon
Toor dhal2 teaspoon
Channa dhal1 teaspoon
Green chilli2 to 3
Red chilli2
Jeera / Cumin seeds1 teaspoon
Gingersmall piece
Coriander leaves (optional)few

For tempering:

Coconut oil2 teaspoon
Mustard seeds1 teaspoon
Jeera / cumin seeds1 teaspoon
Curry leavesfew


  • Soak the toor dhal, channa dhal, green chillies, red chillies and ginger (listed under ‘to soak & grind) for about 15 minutes. After 15 minutes, drain the water and transfer this to mixie/ blender and grind it along with coconut and jeera. Do not grind this to a fine paste. Let the paste be slightly coarse. Now add few coriander leaves and give a quick pulse. Adding coriander leaves is optional but grinding the coriander leaves along with other ingredients give a nice aroma and flavour.
  • Chop the poosanikai / white pumpkin into cube like pieces. In a pan or saucepan, add 1 to 2 cups of water, add the diced white pumpkin and a bit of salt to this and cook until it is tender.Drain the water and keep this aside.
  • In a cooking pot, add the thick yoghurt. Using a whisk or ladle beat it to get a smooth consistency.
  • To the beaten yoghurt, add salt, turmeric powder, hing , cooked poosanikai / white pumpkin and grounded coconut-dhal paste.
  • Simmer this on a very low flame. Unlike the other gravy varieties, this kuzhambu should not boil. Boiling this kuzhambu will cause curdling. Simmer this on low heat until you see a froth on the top layer. Switch off the flame. Add 1 to 2 teaspoon of raw coconut oil to this.
  • In a pan, add 2 teaspoon of coconut oil, add mustard seeds. When the mustard seeds crackle, add jeera and curry leaves. Add this tempering to the more kuzhambu. Garnish with finely chopped coriander leaves.
  • Serve this Mor kuzhambu along with rice and ghee.


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