Mor Kuzhambu with Vadai – Mor Kuzhambu

February 16, 2017 Kuzhambu VarietiesTirunelveli Style Recipes  7 comments

Mor Kuzhambu or Butter Milk Kuzhambu is an easy and quick kuzhambu that most of u might know. Just sharing here, my version of it. Vegetables that can be added include okra, chow chow or poosanikai. Paruppu Vadai with Mor kuzhambu is a special and perfect combination. This goes well with steamed rice and paruppu usili or potato fry or seppankizhangu fry. I make it with vadai when time permits, else with veggies. Both tastes good. If nothing is available, I make it as a plain kuzhambu and temper it with vadagam too.

Now to the recipe…


Mor Kuzhambu My Magic Pan

[Preparation Time-10 mins : Cooking Time-15 mins]

Mor Kuzhambu Ingredients: 

  • Curd – 2 cups
  • Turmeric powder – 1/4 tsp
  • Asafoetida – a generous pinch
  • Salt – as needed
  • Curry leaves – a sprig
  • Coriander leaves – a handful
  • Oil – 1 tbsp
  • Mustard Seeds – 1 tsp
  • Urad dal – 1 tsp
  • Fenugreek seeds – 1/4 tsp

To grind to a paste 

  • Grated coconut – 1/4 cup
  • Shallots – 3-4 nos
  • Green chillies – 2 nos (See tips)
  • Cumin seeds – 1 tsp



Mor Kuzhambu My Magic Pan



  • Whisk curd to avoid any lumps. Add salt, turmeric powder, asafoetida and mix. Keep aside. In a pan roast green chillies with very little oil ( in low flame) till u get a nice aroma from it. U can also see the change in the colour of its skin. Grind this to a smooth paste along with the other ingredients mentioned in “to grind”.

edit0054 edit0104 edit0109

  • Mix the ground paste along with the curd mixture.Throw in the curry/coriander leaves. Add required salt. Start heating the curd mixture in low flame, keep stirring continuously. It should not boil. U can see the sides of the kuzhambu getting frothy. At this stage switch off the flame. In a pan add 1 tbsp of oil and temper with mustard, followed by urad dal and fenugreek seeds.

edit0113 Step_0489 Step_0495


Mor Kuzhambu is ready. Serve hot with steamed rice.

I made the paruppu vadai first and then let it soak in the kuzhambu for about 10-15 mins before serving.


Mor Kuzhambu My Magic Pan

Half of my vadai’s went into the mor kuzhambu and half as a tea time snack 🙂


  1. The most important point to note is “Do not boil the Mor Kuzhambu”. Keep stirring and switch off when it is about to boil. Else it will curdle.
  2. The green chillies u need to add depends upon the sourness of curd. Higher the sourness – the more number of green chillies u need to add. Mine was not much sour, so added only 2 green chillies.
  3. Add the vadai’s before serving, else they will absorb most of the kuzhambu and also will become very soggy.
  4. We are adding salt in 2 stages – One in the vadai’s and another in kuzhambu. So add accordingly.

PS: Post updated with new pics 16/2/17


– By Sundari Nathan

7 comments to Mor Kuzhambu with Vadai – Mor Kuzhambu

  • Vijayan  says:

    Your Culinary Skills are slowly coming out, one by one,
    Mor Kuzhambu:
    My favourite dish, I like it with Vendaikkai, poosanikkai, Seppankizhangu, Vadai,.
    Keep the Dishes coming.
    You can open a Michelin star Cookery class.
    Mysore Pagh super

    • Sundari Nathan  says:

      Thank u very much Vijayan Anna!!

  • veenashankar  says:

    I love it.. Mor kuzhambu is my best side for rice or idli

  • nandoo  says:

    Nice post dear

  • Anu - My Ginger Garlic Kitchen  says:

    This dish sounds like a similar South Indian version of kadhi pakora. Loving it. 🙂

  • marudhuskitchen  says:

    lovely colour… I totally enjoy morkuzhambu everytime

  • Gloria Fernandes  says:

    looks very delicious

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