Delicious Mor Kulambu Recipes to Savor

Delicious Mor Kulambu Recipes to Savor

Mor kulambu, also known as buttermilk curry, is a traditional South Indian dish that is loved for its tangy and creamy flavors. It is eaten with rice, idli, and dosa across India. You’ve arrived if you love mor kulambu or want to learn more about it. Here are 10 mouthwatering mor kulambu recipes. Prepare to explore delicious spices, fragrant herbs, and buttermilk.

Here are the recipes for the 9 delicious mor kulambu variations along with the ingredients needed and the method of preparation:

1. Classic Mor Kulambu Recipe

Ingredients:

  • 1 cup yogurt
  • 1/2 cup grated coconut
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. Grind coconut, cumin seeds, and green chilies in a blender.
  2. Whisk the yogurt in a bowl until smooth and add the coconut paste to it. Mix well.
  3. Heat oil in a pan and add mustard seeds. Let them splutter.
  4. Add curry leaves and sauté for a minute.
  5. Pour the yogurt mixture into the pan and stir well.
  6. 5-7 minutes Cook on low heat, stirring occasionally.
  7. remove from heat and Add salt to taste.
  8. Serve hot with steamed rice or as a side dish.

2. Coconut Mor Kulambu with Vegetables

Ingredients:

  •  grated coconut 1 cup
  •  mixed vegetables 1 cup(carrots, beans, peas, etc.), chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1.  To make a fine paste Grind the cumin seeds, and grated coconut together
  2.  add mustard seeds and Heat oil in a pan. Let them splutter.
  3. Add curry leaves and sauté for a minute.
  4. Sauté the chopped vegetables for a few minutes till slightly done.
  5. Mix vegetables and coconut paste in the pan.
  6. Boil water to cover the vegetables.
  7. Reduce heat and simmer until vegetables are done.
  8. Taste and remove.
  9. Serve hot with rice or roti.

3. Spinach Mor Kulambu with Lentils

Ingredients:

  • 1 cup spinach leaves, finely chopped
  • 1/4 cup toor dal (split pigeon peas), cooked
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. In a pan, heat oil and add mustard seeds. Let them splutter.
  2. Add cumin seeds, green chilies, and curry leaves. Sauté for a minute.
  3.  cook until wilted and Add the chopped spinach leaves.
  4. In a separate bowl, whisk the yogurt until smooth.
  5. Add the cooked toor dal to the yogurt and mix well.
  6. Add the spinach mixture to the yogurt-dal mixture and stir well.
  7. Return the pan to low heat and stir occasionally for a few minutes.
  8. Taste and remove.
  9. Serve hot with rice or chapati.

4. Tomato Mor Kulambu

Ingredients:

  • 4 tomatoes, chopped
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. Mustard seeds in oil. Sputter them.
  2. Cumin, green chiles, and curry leaves. Sauté briefly.
  3. Cook chopped tomatoes until soft and mushy.
  4. Whisk yogurt separately.
  5. Mix tomato mixture with yogurt in the pan.
  6. Stirring occasionally, simmer for a few minutes.
  7. Taste and remove.
  8. Serve hot with rice or chapati.

5. Drumstick Mor Kulambu

Ingredients:

  • 2 drumsticks, cut into 2-inch pieces
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1.  add mustard seeds and Heat oil in a pan. Let them splutter.
  2. Add cumin seeds, green chilies, and curry leaves. Sauté for a minute.
  3. sauté for a few minutes and Add the drumstick pieces.
  4. In a separate bowl, whisk the yogurt until smooth.
  5. Add the yogurt to the pan and mix well with the drumstick pieces.
  6. Stirring occasionally, fry drumsticks on low heat until done.
  7. Taste and remove.
  8. Serve hot with rice or roti.

6. Brinjal Mor Kulambu

Ingredients:

  • 2 brinjals, chopped into small pieces
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. Heat oil in a pan and add mustard seeds. Let them splutter.
  2. Add cumin seeds, green chilies, and curry leaves. Sauté for a minute.
  3. Add the chopped brinjals and sauté until they are slightly cooked.
  4. In a separate bowl, whisk the yogurt until smooth.
  5. Add the yogurt to the pan and mix well with the brinjal pieces.
  6. Cook on low heat until the brinjals are cooked through, stirring occasionally.
  7. Add salt to taste and remove from heat.
  8. Serve hot with rice or chapati.

7. Raw Mango Mor Kulambu

Ingredients:

  • 1 raw mango, peeled and diced
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. Heat oil in a pan and add mustard seeds. Let them splutter.
  2. Add cumin seeds, green chilies, and curry leaves. Sauté for a minute.
  3. Add the diced raw mango and sauté until it becomes slightly soft.
  4. In a separate bowl, whisk the yogurt until smooth.
  5. Add the yogurt to the pan and mix well with the mango pieces.
  6. Cook on low heat until the mango is cooked through, stirring occasionally.
  7. Add salt to taste and remove from heat.
  8. Serve hot with rice or roti.

8. Chettinad Mor Kulambu

Ingredients:

  • 1 cup grated coconut
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. Grind the grated coconut and cumin seeds together to make a fine paste.
  2. In a separate bowl, whisk the yogurt until smooth.
  3. Heat oil in a pan and add mustard seeds. Let them splutter.
  4. Add curry leaves and sauté for a minute.
  5. Add the coconut paste to the pan and mix well.
  6. Cook on low heat for a few minutes, stirring occasionally.
  7. Add the yogurt to the pan and mix well with the coconut mixture.
  8. Cook on low heat for a few more minutes, stirring occasionally.
  9. Add salt to taste and remove from heat.
  10. Serve hot with rice or chapati.

9. Mor Kulambu Rice (Mor Saadam)

Ingredients:

  • 1 cup cooked rice
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, finely chopped
  • A handful of curry leaves
  • 1 tablespoon oil
  • Salt to taste

Method:

  1. In a pan, heat oil and add mustard seeds. Let them splutter.
  2. Add cumin seeds, green chilies, and curry leaves. Sauté for a minute.
  3. Add the cooked rice to the pan and mix well with the tempering.
  4. In a separate bowl, whisk the yogurt until smooth.
  5. Add the yogurt to the pan and mix well with the rice.
  6. Cook on low heat for a few minutes, stirring occasionally.
  7. Add salt to taste and remove from heat.
  8. Serve hot as a one-pot meal or with additional side dishes.

Enjoy preparing these delicious mor kulambu recipes and savoring the flavors of South India!

Read More: Recipes for Chinese Fried Rice: A Delicious and Flavorful Dish

FAQs:

Q1: What is mor kulambu?

Ans. Mor kulambu is a traditional South Indian buttermilk curry that is made using yogurt, spices, and a variety of vegetables or lentils. It is known for its tangy and creamy taste.

Q2: Can I make mor kulambu without vegetables?

Ans. Yes, you can make mor kulambu without vegetables. You can simply skip the vegetables and prepare the curry using yogurt and spices.

Q3: Can I use dairy-free yogurt to make mor kulambu?

Ans. Yes, if you prefer a dairy-free version, you can use plant-based yogurt alternatives like almond milk yogurt or coconut milk yogurt.

Q4: How long does mor kulambu stay fresh?

Ans. Mor kulambu can be stored in the refrigerator for up to 2-3 days. Make sure to keep it in an airtight container to maintain its freshness.

Q5: Can I freeze mor kulambu for later use?

Ans. Yes, you can freeze mor kulambu for later use. Transfer it to a freezer-safe container and store it for up to 2-3 months. Thaw it in the refrigerator before reheating.

Q6: Can I adjust the spice level in mor kulambu?

Ans. Absolutely! You can adjust the spice level according to your taste preferences. Add more or fewer spices to suit your liking.

Q7: Can I use buttermilk instead of yogurt?

Ans. Yes, you can use buttermilk instead of yogurt in mor kulambu. It will give a similar tangy flavor to the curry.

Q8: Can I make mor kulambu without lentils?

Ans. Yes, you can make mor kulambu without lentils. The lentils add thickness and texture to the curry, but you can omit them if you prefer.

Q9: Can I use tamarind pulp in mor kulambu?

Ans. Yes, tamarind pulp can be added to mor kulambu to enhance the tangy taste. Adjust the quantity according to your preference.

Q10: Can I serve mor kulambu with other dishes apart from rice?

Ans. Yes, mor kulambu can be served with various dishes like idli, dosa, and vada, or even as a refreshing drink on its own.

Conclusion:

Mor kulambu is a delightful dish that brings together the tanginess of yogurt, the richness of spices, and the freshness of vegetables or lentils. With these 10 delicious recipes, you can explore the diverse flavors of mor kulambu and enjoy it as a satisfying accompaniment or a main course. Whether you prefer a classic recipe or want to experiment with unique variations, there’s a mor kulambu recipe for every palate. So, gather your ingredients, follow the step-by-step instructions, and savor the delectable taste of mor kulambu. Happy cooking!

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