Wednesday, August 10, 2011

Mor Kuzhambu / Majige Huli / Majiga Pulisu / Mor Kootaan

This recipe is popular in all the 4 south Indian states and goes by different names and varies slightly in preparation. I have given below the way we make it in Tamilnadu and i guess it is close to how the Keralites make it too...! However, the Andhra and Karnataka versions could be different. The recipe below is the original மோர் குழம்பு (Mor Kuzhambu) version, however, I do know 2 variations to this which I will add as and when I make them :-)

- 2 cups thick curd
- 2 tbsp coconut
- 4 to 5 green chilli (vary by spice requirement)
- 1 tsp Channa Dhal
- 1 tsp Toor dhal
- 1 tsp Cumin seeds (Jeera)
- 1/8th tsp turmeric powder
- 1 tsp rice flour
- 1 tsp coconut oil
- 1/4 tsp mustard
- Curry leaves
- Salt to taste

Prep time: 15 mins                  Cook time: 5 mins


- Soak the Channa dhal and Toor dhal in warm water for 10 mins. If you do not have rice flour add 1tsp rice to the dhals and soak.
- Take the 2 cups curd in a deep pan, add salt, curry leaves and turmeric and mix it well. If you have rice flour  add it and stir well.
- Once the dhals are soft, grind with little water, the coconut, green chilli and cumin seeds and add the ground paste to the curd mix in the pan.
- After this, place the pan on medium heat and stir once when you see the mix foaming by the sides. When the mix foams around for the second time stir again and switch off the heat. 
- Over boiling the curd will break it, so take care not to over boil.
- Let the mustard crackle in the coconut oil and add to the kuzhambu. Or temper the mustard in cooking oil and add the coconut oil fresh.
- Relish with hot rice and dhal....

Adding Vegetables:

- You can add vegetables like white pumpkin, yam or ladies finger to the gravy.
- If you add pumpkin, boil separately and squeeze lightly before adding to the gravy. If not, it will make the kuzhambu very thin.
- Yam can be boiled and added once the kuzhambu is done.
- Ladies finger or Okra should be cut into small pieces and shallow fried in little oil and can be added in the end. This gives a very nice flavour.

For Paste ( 2nd type)

- If you like the flavour of coriander seeds in the kuzhambu you could adapt this variation while grinding the paste.
- In little oil fry 1 tsp coriander seeds, 1/2 tsp urad dhal, 1/4 tsp fenugreek(methi/vendhayam) seeds, 2 red chillies and little hing(asafoetida). Grind this with coconut, green chilly(3 nos), cumin seeds and the soaked dhals. 
- This can be mixed to the curd and brought to a boil. This will have a different taste!


  1. Forvariation, you can add half an onion and a slice of ginger with coconut and grind into fine paste. The other half of onion can be stir-fried with okra or whatever vegetable. This gives a twist to traditional Mor Kozhambu.

  2. lovely...thx viji for this tip. this will give a zing to the traditional version..:-)