Tuesday, July 22, 2014

Mor Kuzhambu / மோர் குழம்பு

Mor Kuzhambu are normally prepared using okra, ash gourd, vadai etc. Few weeks back I was having none of these, But my husband asked for mor kuzhambu as he is a fan of this dish. I was having only few of eggplants in fridge, so just wanted to give a try with this veggie. We loved its results. So thought of sharing it in my blog too... So far i have prepared mor kuzhambu with egg plant for four times and it never failed.

I do the this way of preparation for mor kuzhambu with okra, so followed the same way for eggplants too. For ash gourd the preparation differs a little, I will share that also soon.

My mom always make mor kuzhambu masala using rice and channa dal. But i am comfortable with the way i make and I am stick to it.


Eggplants - about 150 grams. (cut them in round shape)
Thick Curd - 1.5 cups
salt- to taste
Turmeric powder - 1/2 tsp
Oil -5-6 tbsp (to deep fry the veg as well as for tadka)
Coriander leaves - few (finely chopped)

To temper:
mustard seeds - 1 tsp
urad dal - 1 tsp
Curry leaves - 1 sprig
green chili - 1 slited

To grind:

Coconut - 1/4 cup (grated / thin slices)
coriander seeds - 1 tbsp
cumin seeds - 1 tsp
ginger - 1 inch piece
green chili - 3-4 medium size


1. In a pan or kadai heat oil and deep fry the veggie and keep aside.
2. In the mean time, grind the items listed under "To grind", and mix with beaten curd along with the required amount of salt .
3. Add a little water to the curd & masala mix to get the required kuzhambu consistency.
4. In a pan, heat one tbsp of oil (can use the oil, which we used to fry the veggies)
5. Once the oil is heated, add mustard seeds, urad dal, curry leaves one by one. while adding curry leaves, add turmeric powder also.

6. Do not let the turmeric powder burn in the pan, once the raw smell of turmeric goes add the curd mix to the pan and mix well.
7. Add the fried veggies to the curd mix.
8. Switch off the flame before it starts boiling ( like rasam boiling state is enough).
9. Add chopped coriander leaves and serve hot with steamed rice.

Adjust the green chilies according to your taste. If it is not sufficient in the ground paste, you can add cut chilies while tempering.

Sending this Recipe to In My veg box event hosted by beulah's full scoops and initiated by Nayna of  citrusspiceuk blog

Linking this recipe to Lets cook with yogurt event by simply food 

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