Mor kuzhambu is a South Indian recipe which is made using the buttermilk (mor) or churned curd. It is a simple recipe made within few mins with the available ingredients at home. Since curd has a less shelf life, it cannot be stored for more than 2 days with the help of recent technologies. If the quantity is more and needs to be used at an instant then this recipe is the best. There are various recipes that can be made with curd being the basic ingredient but mor kuzhambu is a the easiest and simple. It can be used as main dish by mixing it with the cooked rice or can be used as side dish for dishes like paruppu usuli, paruppu podi, dosai, idli, adai, curd rice, sevai and so on.

Click the link below for the adai recipe:
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link for rava dosa on iron tawa..
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link for boondhi curd rice
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link for medhu vada
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link for paruppu vada
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So try this morkuzhambu recipe and share your feedback with us in fb and instagram along with photos @ratatouille.anyonecancook.

Can also make another version of morkuzhambu with red chillies and fenugreek
(Will be uploaded soon)

Can use veggies like pumpkin, cola cassia, ladies finger.

Pro tip: Add water after cooking if you feel the gravy is thick...

Ingredients:

Basic:
Curd- 1 cup
Brinjal – 2 medium sized

For the paste:
Coconut- ½ size
Green chillies- 4 pieces
Chana dal - ½ tablespoon
Toor dal -1 tablespoon
Cumin (Jeera) – 1½ tablespoons
Salt – 1 tablespoon

For tadka:
Refined oil – 1 tabledpoon
Mustard – 1 teaspoon
Curry leaves – An arc
Asafoetida – A pinch
Red chillies – 2 Nos.

Extra tip: Cleaning cloth for keeping the kitchen clean on the go 😎

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