Instant Mor Kuzhambu – Easy Mor Kulambu Recipe Without Coconut – Indian Bachelors Recipes

Instant Mor Kuzhambu (Vegetarian buttermilk gravy / Mor Kulambu without coconut) is a quick, comforting South Indian yogurt-based curry made with whisked sour curd, gram flour, and aromatic tempered spices. Ready in just 10 minutes, it is an easy bachelor-friendly recipe that pairs delightfully with hot rice, roasted papad, and potato fry!

Mor kuzhambu (Vegetarian buttermilk gravy in English) is our family favorite kuzhambu varieties for rice. Usually I follow my MIL’s or MOM’s recipe. But sometimes I make this easy, instant more kuzhambu recipe when I have to cook for myself and Raksha as Sendhil is not fond of this version. It’s a very simple, no grind mor kuzhambu recipe without coconut.

I started making this by following Revathy Shanmugam mam’s recipe from Aval vikatan supplementary issue. But then I made some changes and making it in my own way! I won’t say this one tastes so good like authentic more kuzhambu. But this recipe is surely a quick fix for bachelors & working women who want to whip up a gravy within 10 minutes for lunch or dinner after coming back from office. It tastes great with fried papad and potato fry or brinjal roast. I served it with yam fry.

The taste of this kuzhambu reminds me of North Indian style Dahi kadhi slightly. This more kulambu can be prepared with or without vegetables. Sometimes I add fried manathakkali or sundakkai vathal too. If you wish to add vegetables, you can add cooked lady’s finger (Vendakkai) or pumpkin (Poosanikai in Tamil). Do try this easy, Instant mor kuzhambu recipe and let me know your feedback! Let’s see how to make South Indian style Mor Kuzhambu with step by step photos.

Quick Notes for US & Abroad Kitchens

• Yogurt / Curd Selection: In the US and abroad, use Plain Whole Milk Yogurt or Greek yogurt. If using Greek yogurt, dilute with equal parts water (1:1 ratio) and whisk thoroughly with a wire whisk to ensure a smooth, silky base without lumps.
• Besan as Stabilizer: Adding 1 tablespoon of besan (gram flour / chickpea flour) is essential. It acts as a natural stabilizer and prevents the yogurt from curdling or separating when warmed.
• Cooking Temperature: Never let mor kuzhambu come to a rolling boil. Cook on low-medium flame only until froth rises around the edges, then immediately remove from heat.
• Oil & Flavor Options: Coconut oil provides authentic Kerala and South Indian restaurant aroma, but gingelly oil or neutral vegetable oil can also be used. Sautéed okra (vendakkai) or fried sundakkai vathal can be added for extra texture.

Instant Mor Kuzhambu Recipe – Easy Mor Kulambu Without Coconut

Chitra

Easy, Instant mor kuzhambu recipe without coconut and vegetables – Bachelors style recipe !

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Kuzhambu varieties

Cuisine Indian

Servings 2 servings

Ingredients

  

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Main Ingredients

• 1 cup Sour Curd (approx. 240g / 8.5 oz) (Curd should not be too sour)
• 1 cup Water (approx. 240 ml / 8 fl oz)
• 1 tbsp Besan flour / Kadalai maavu (approx. 10g / 0.35 oz)
• ½ tsp Red chilli powder (approx. 2g) (Add 1 tsp for spicy gravy)
• ¼ tsp Turmeric powder
• Salt as needed

To Temper

• 1 tbsp Coconut oil or cooking oil (15 ml / 0.5 fl oz)
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• ⅛ tsp Methi seeds (Fenugreek seeds)
• 1 no Red chilli
• pinch Hing / Asafetida a big pinch
• Curry leaves few
• 1 inch piece Ginger (finely chopped)
• 1 no Green chilli (finely chopped)
• ½ no Big onion (finely chopped, optional)
• 2 tbsp Coriander leaves (to garnish)

Instructions

 

• In a wide bowl, take the sour curd (Curd should not be too sour. If its too sour, you should add more red chilli powder & green chilli). Add 1 cup water, turmeric powder, red chilli powder, besan flour, and salt. Whisk well without any lumps.
  
• Heat oil in a kadai, splutter mustard seeds, methi seeds, cumin seeds, urad dal, and pinched red chilli. Add finely chopped green chilli, ginger pieces, half of the chopped coriander leaves, and finely chopped onion (optional) if using. Sauté for a minute. Add few curry leaves, hing, and sauté well.
  
• Add the sautéed spices and tempering to the whisked buttermilk mixture. Mix well and check for taste. Add more chilli powder or slit green chilli for a spicier taste.
  
• Keep the flame medium and let the gravy start to boil with froth. Do not let it roll boil. Stir it once in the middle and boil till frothy. Stay nearby—it takes just 5 minutes. After it turns frothy, switch off the flame. Mix gently and remove from heat. Garnish with remaining coriander leaves. Give a standing time of 15 to 30 minutes to enjoy its best taste.
  
• Enjoy mixing with plain rice adding a tsp of ghee for extra taste. Keep some roasted papad and potato curry as side dish. Tastes yummy.

Notes

• Adjust the quantity of green chilli as per the spiciness you need.
• If you wish, you can skip green chilli and use red chilli powder or sambar powder. Flavor varies.
• You can add ajwain/omam instead of cumin seeds. Again flavor will change.
• Do not forget to add coriander leaves. It enhances the taste of this gravy.

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Try this simple, no grind, instant mor kuzhambu recipe for your lunch and enjoy just with a roasted papad or potato curry !