Mor Kuzhambu

Kalan kerala dish

Butter milk curry closeup

Mor Kuzhambu is a traditional South Indian curry that is popular in the states of Tamil Nadu, Kerala, and parts of Karnataka. It is a yogurt-based dish, known for its creamy texture and mild spices, making it a comforting food, especially during hot weather. Mor Kuzhambu closely resembles the North Indian dish called Kadhi, but it incorporates South Indian flavors and ingredients, making it unique.

Ingredients

The primary ingredient in Mor Kuzhambu is sour yogurt, which is mixed with water to form the base of the curry. To this, a variety of vegetables can be added, such as okra (Bhindi), ash gourd (Winter melon), or pumpkin. The choice of vegetable adds to the flavor and nutritional value of the dish. The curry is flavored with a paste made from coconut, green chilies, cumin seeds, and sometimes, coriander seeds. A tempering of mustard seeds, curry leaves, dried red chilies, and sometimes fenugreek seeds in coconut oil or vegetable oil is also added to enhance the flavor.

Preparation

The preparation of Mor Kuzhambu involves blending the coconut, green chilies, cumin seeds, and other spices into a fine paste. This paste is then mixed with the beaten yogurt and water to form the curry base. The chosen vegetable is cooked until tender before being added to the curry base. The mixture is heated until it just begins to boil, at which point it is removed from the heat to prevent the yogurt from curdling. The final step involves the tempering of spices in oil, which is then poured over the curry to add a layer of flavor.

Cultural Significance

Mor Kuzhambu is more than just a culinary delight; it is a part of the rich South Indian cuisine and culture. It is often served during festivals and special occasions alongside rice and other side dishes. The dish is also known for its digestive properties, thanks to the use of yogurt and mild spices, making it a preferred choice during the summer months when the appetite is generally low.

Variations

There are several regional variations of Mor Kuzhambu across South India. Each region adds its unique touch by varying the type of vegetable used or by adding different spices to the coconut paste. In some versions, instead of vegetables, fried or sautéed lentil dumplings are added, making the dish more protein-rich.

Serving

Mor Kuzhambu is traditionally served with hot steamed rice, but it can also be enjoyed with Indian breads like chapati or dosa. The curry is usually part of a larger meal that includes other dishes such as vegetable stir fry, pickle, and papadum.