{"id":"16abc59d-492a-4fb7-a7fd-f34deef16c0d","url":"https://recipestripper.com/recipes/16abc59d-492a-4fb7-a7fd-f34deef16c0d","source_url":"https://www.vegrecipesofindia.com/mor-kulambu-recipe/","title":"Mor Kulambu Recipe | Easy Mor Kuzhambu","description":"Mor Kulambu is a traditional South Indian dish made with yogurt or buttermilk. It has a tangy taste and is lightly spiced. In this recipe, ash gourd is cooked in a smooth coconut paste made with rice, lentils, and spices. The curried dish is finished with a simple tempering and served with steamed rice.","servings":4,"servings_text":"4","prep_time":"PT10M","cook_time":"PT20M","total_time":"PT30M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2018/05/mor-kuzhambu-recipe-2.jpg","ingredients":[{"text":"1 tablespoon tuvar dal ((arhar dal, tur dal, hulled and split pigeon pea lentils))","item":"tuvar dal ((arhar dal, tur dal, hulled and split pigeon pea lentils))","quantity":1,"unit":"tbsp"},{"text":"1 teaspoon coriander seeds","item":"coriander seeds","quantity":1,"unit":"tsp"},{"text":"½ teaspoon cumin seeds","item":"cumin seeds","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon raw rice","item":"raw rice","quantity":0.5,"unit":"tsp"},{"text":"¼ cup hot water (- for soaking)","item":"hot water","quantity":0.25,"unit":"cup","preparation":"- for soaking"},{"text":"3 to 4 green chilies (or add as required)","item":"green chilies","quantity":3,"quantity_max":4,"preparation":"or add as required"},{"text":"1 inch ginger","item":"inch ginger","quantity":1},{"text":"5 to 6 curry leaves","item":"curry leaves","quantity":5,"quantity_max":6},{"text":"¼ cup coconut (- fresh and grated)","item":"coconut","quantity":0.25,"unit":"cup","preparation":"- fresh and grated"},{"text":"1.5 cups white pumpkin (- chopped (petha, ash gourd, winter melon))","item":"white pumpkin (- chopped (petha, ash gourd, winter melon))","quantity":1.5,"unit":"cup"},{"text":"1 cup water (or add as required)","item":"water","quantity":1,"unit":"cup","preparation":"or add as required"},{"text":"¼ teaspoon turmeric powder","item":"turmeric powder","quantity":0.25,"unit":"tsp"},{"text":"1 cup curd (thick and slightly sour, beaten)","item":"curd","quantity":1,"unit":"cup","preparation":"thick and slightly sour, beaten"},{"text":"salt (as per taste)","item":"salt","preparation":"as per taste"},{"text":"1 to 1.5 tablespoons oil (- sesame oil or sunflower oil or ghee or preferred neutral flavored oil)","item":"oil","quantity":1,"quantity_max":1.5,"unit":"tbsp","preparation":"- sesame oil or sunflower oil or ghee or preferred neutral flavored oil"},{"text":"½ teaspoon mustard seeds","item":"mustard seeds","quantity":0.5,"unit":"tsp"},{"text":"¼ teaspoon fenugreek seeds","item":"fenugreek seeds","quantity":0.25,"unit":"tsp"},{"text":"1 to 2 dry red chilies (– broken, stems and seeds removed)","item":"dry red chilies","quantity":1,"quantity_max":2,"preparation":"– broken, stems and seeds removed"},{"text":"1 generous pinch of asafoetida ((hing))","item":"generous pinch of asafoetida ((hing))","quantity":1},{"text":"7 to 8 curry leaves","item":"curry leaves","quantity":7,"quantity_max":8}],"instructions":[{"number":1,"text":"Take tuvar dal, coriander seeds, cumin seeds and raw rice in a plate or bowl.","section":"Making paste"},{"number":2,"text":"Using a fine tea strainer rinse them. You can use any type of white rice. If you do not have rice, then 1 to 2 teaspoons of rice flour can be added instead while grinding.","section":"Making paste"},{"number":3,"text":"Then take all of them in a bowl. Add ¼ cup hot water. Soak for 20 minutes.","section":"Making paste"},{"number":4,"text":"Then take the soaked tuvar dal, coriander seeds etc along with the soaked water in a small grinder jar or chutney grinder.","section":"Making paste"},{"number":5,"text":"Add chopped green chilies, ginger, curry leaves and grated coconut.","section":"Making paste"},{"number":6,"text":"Grind to a smooth and fine paste. Set aside.","section":"Making paste"},{"number":7,"text":"Take the thick curd which is slightly sour in a bowl or pan. Beat or whisk it till smooth.","section":"Making buttermilk mixture"},{"number":8,"text":"Add the ground coconut paste. Then add 1 cup water. Mix very well. Keep aside.","section":"Making buttermilk mixture"},{"number":9,"text":"Meanwhile when the rice and lentils are soaking, you can cook the pumpkin. Rinse, peel and chop ash gourd into 0.5 to 1 inch cubes. Take the chopped ash gourd in a pan.","section":"Cooking ash gourd or white pumpkin"},{"number":10,"text":"Add ¼ teaspoon turmeric powder and 1 cup water. Stir to combine.","section":"Cooking ash gourd or white pumpkin"},{"number":11,"text":"Cover the pan and keep it on a medium-low heat. In between do check and give a stir.","section":"Cooking ash gourd or white pumpkin"},{"number":12,"text":"Simmer till the pumpkin is almost cooked.","section":"Cooking ash gourd or white pumpkin"},{"number":13,"text":"Reduce the heat to a low or you can turn off the heat. Then add the buttermilk mixture. Mix well.","section":"Making mor kuzhambu"},{"number":14,"text":"Season with salt as per taste. Mix again.","section":"Making mor kuzhambu"},{"number":15,"text":"Simmer the mor kuzhambu on a low heat. Do stir occasionally.","section":"Making mor kuzhambu"},{"number":16,"text":"The entire kuzhambu has to come to a gentle simmer. Once you see the kuzhambu simmering, then turn off the heat. Cover and keep aside.","section":"Making mor kuzhambu"},{"number":17,"text":"Heat 1 to 1.5 tablespoons oil in a tadka pan or small pan. You can use gingelly oil (oil made from raw sesame seeds) or sunflower oil or safflower oil or even ghee.","section":"Making tempering"},{"number":18,"text":"Add mustard seeds.","section":"Making tempering"},{"number":19,"text":"Let the mustard seeds crackle. When the mustard seeds crackle, add fenugreek seeds.","section":"Making tempering"},{"number":20,"text":"Quickly add red chilies, curry leaves and a generous pinch of asafoetida (hing). Stir and turn off heat.","section":"Making tempering"},{"number":21,"text":"Pour this tempering mixture in the More Kulambu. Cover with a lid for five minutes and let the flavors infuse.","section":"Making tempering"},{"number":22,"text":"Serve Mor Kulambu with steamed rice.","section":"Making tempering"}],"date_published":"2026-10-30T23:25:38.291598+00:00","date_modified":"2026-10-30T23:25:38.291598+00:00"}