Mor kuzhambu Recipe



  1. Curd 3 cups
  2. Turmeric powder 1/4 tbsp
  3. Daniya/ coriander seeds 2 tbsp
  4. Raw rice 1 tsp
  5. Jeera / cumin seeds 2 tbsp
  6. Chana dal/ chick peas 1 tsp
  7. Toor dal/ yellow split pea 1 tsp
  8. Green chilli 3 to 4
  9. Ginger
  10. Coconut powder 2 tbsp
  11. Mustard seeds 1/2 tsp
  12. Urad dal 1/2 tsp
  13. Red chilly 1 or 2
  14. Curry leaves 1 sprig
  15. Hing/Asafoetida powder 1/2 tsp
  16. Mor molaga 3 to 4 (Refer pic below)
  17. Salt to taste
  18. Oil for seasoning

Ingredients to soak:

coriander seeds, raw rice, cumin seeds, chana dal, toor dal soak it in water for atleast 45 minutes or so


  • Curd should be beaten or whisked throughly
  • The curd should be really sour to make this dish
  • salt should be bit more for rice it tastes good or else it will be sour
  • Any veggies like Winter melon/pumpkin,Ladies finger,sepangezhangu/taro
  • Make sure you add boiled vegetables to the curd
  • Add little salt when you boil any veggie
  • Mor molaga is the sun dried Green chilly


  1. Make sure the soaking part is done well and then add  some green chilly, ginger and coconut powder or fresh coconut works too put all these in a blender and make it into a paste
  2. After when the curd is whisked well add some turmeric powder to it
  3. And then add the paste which is in the mixy and add salt as per taste
  4.  Then add the boiled pumpkin to it



  • Add Mor molaga and fry until it has turned dark brown or slightly black in color
  • Add the mustard seeds, urad dal, curry leaves, Asafoetida powder and red chilly
  • when it has spluttered and done add the curd part to this and give it a stir
  • when it has boiled for few min the delicious mor kozhambu is ready to eat


It goes well with rice and also Adai


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