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September 28, 2010


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Mom's morkuzhambu

I love morkuzhambu. Its the simplest , easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method.For a change ,i  tried my mom’s method today.My mom never adds turmeric powder but i used here for a nice color  ..My mom always add masal vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds ladys finger too. But i dint add anything here Sleepy..I just added shallots  , njoyed with hot rice and carrot-beans poriyal. Slurpppppp…. it was yummmy.Drooling

For 1 person:
  • Sour Buttermilk – 1 cup
  • Gram flour – 1 tsp
  • Turmeric powder – 1/4 tsp (optional)
  • Salt & water – As needed.
To grind :
  • Coconut –2 tbsp grated
  • Green chilly – 2-3 nos (small)
  • Garlic – 2-3 cloves
  • Ginger – 1 inch piece
  • Shallot / small onion – 2 nos
  • Jeera / cumin seeds – 1/4 tsp
To temper & saute:
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Red chilly – 1/2 no (pinched into two)
  • Sambar onions/ shallots – 10 nos (finely chopped)
To garnish :
  • Coriander leaves – a few
Method :
  • Grind all the ingredients given under "to grind" to a smooth paste.In a bowl whisk the sour curd and add little water,salt, ground paste ,gram flour and mix well..
  • In a kadai temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil & rise.
  • Mix with the ladle and again allow it to boil for few seconds.Never roll boil.Keep the flame medium.
  • Garnish with coriander leaves and Serve hot
Note :
  • Do not allow the buttermilk mixture to roll boil.It should just raise.
  • Roll boiling makes the gravy watery and lose all its taste.Hope u all know this..:)
Mom's morkuzhambu 1


Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.
Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk.
One cup of buttermilk has 99 calories and 2.2 grams of fat, whereas whole milk has 157 calories and 8.9 grams of fat. Do check the labels as some brands of buttermilk are higher in fat than others.
For those watching their caloric and/or fat intake, try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes as a substitution for sour cream or butter. You will get both the buttery flavor and the slight tang of sour cream with a fraction of the calories. You can also make mock sour cream using buttermilk powder.
Earlier, buttermilk was termed to that liquid that was left over after the butter was churned from cream. During this churning of cream, butter was one resulting compound which used to be in a semi-solid form and the other part was a liquid. Now because this liquid was accompanied with butter, it came to be known as buttermilk.
But it is a misconception amongst many people that buttermilk contains a high fat amount. This is totally wrong and untrue. Just because its name has butter does not mean that buttermilk contains fat. In fact, buttermilk contains even lesser amount of fat than the regular milk because all the fat is contained in butter, which is another compound obtained after churning cream.
Buttermilk is highly effective in reducing the amount of heat in our body. Therefore, people consume buttermilk in large quantity during the summer season. Also, people facing problems with digestion are advised to consume buttermilk with a small amount of rock salt as it is easy to digest. It is worth mentioning that buttermilk is rich in potassium, Vitamin B12, phosphorus and calcium. Lactic acid is another vital ingredient of buttermilk, which is produced by lactic acid bacteria and this helps us in keeping our immune system stronger.
Because of all such benefits, many times physicians advise patients to consume buttermilk instead of milk as it contains less fat, calories and skim milk. And the best part is that one can consume buttermilk anytime as a drink, which is refreshing and healthy!


  1. You are so right,I make more kuzhambu when ever I don't feel like cooking ;) But yet love it! Never tried with garlic,will try sometime!

  2. Looks very authentic and delicious. I have an event going on in my blog just like your Blog Title, if you are interested please link your entries.

  3. My all time favourite, i love mor kuzhambu anytime..

  4. I am going to make ti today. I love it too.

  5. Moar kuzhambu with shallots and garlic? i have to try this version of your mother! You have got me geared for some moarkuzhambu Chitra.
    I am done with today's probably this is for tomorrow.

  6. My fav too.. have to try this method.

  7. My fav kuzhambu...looks so gud and tasty

  8. Hi
    I am from Bangalore too.Could catch up sometime,liked your blog content.

  9. This version sounds interesting..........

  10. Wish i could just grab that plate and sit and enjoy the food.

  11. Looks very authentic...comforting n delicious!
    Mom's recipes are always the best:)

    US Masala

  12. Wonderful recipe...sounds best as it is from Mom's special preparation...

    Tasty appetite

  13. I love all versions of More kuzhambu. I never added garlic to it. Mom's recipes always rock !!!

  14. looks so tempting and perfect.. lovely color dear.. awesome job !!

  15. love Morkuzhambu...looks so inviting and yummy!!

  16. I love morekuzhambu.Your click is soooo tempting with that porriyal by the side..Yum yum

  17. Thank u all dearies. Do try this and let me know :)

  18. looks so delicious and sooo tempting.

  19. Delicious and very tempting...looks just like my mom's morkulambu

    Pushpa @

  20. love morkozhambu, it's a weekly event, and my H is an expert in it!, for him anytime M time! with Aloo curry!, I never used to make it with Garlic sometime back I don't exactly remember whose blog it is, I think Tina's blog I saw she uses garlic in her morucurry I tried it out and well, as always everybody liked it!, Lovely click chitra! but I have not used shallots for seasoning may be next time I will do that too.., your poriyal is looking gorgeous, I can eat it with my Rasam now :)), if I could grab it from the screen!

  21. Hi Chitra,

    Yummy morekulambu...I made this almost everyday for lunch..This was during my spinster days...simple and easy...Going to join in your blog now!!:)


  22. Thats such a mouthwatering recipe. Loved the clicks.

  23. nice recipe and a nice piece of info

  24. Replies
    1. I don't get you.If u use sour curd,more kuzhambu will be tasty.

  25. Hi chitra,
    Wen I was alone at home I was very lazy to so I blogged an easiest recipe came across this one & ennai katharikai kuzhambu. Tried it & I liked it very much yet to try pavakai pitlai
    Thanks u so much as the ennai katharikai gave a hit in my neighbour hood home.. Happy cooking

    1. Thank u so much for the feedback :) Iam very happy to know it

    2. Thank u so much for the feedback :) Iam very happy to know it


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