Mor Kuzhambu Recipe: South Indian Yoghurt Curry
Mor kuzhambu or buttermilk stew could be described as a South Indian version of the North Indian kadhi. However, coconut is added in mor kuzhambu instead of gram flour, making it more interesting. This creamy, yoghurt-rich stew is best enjoyed with steamed rice for lunch or dinner.
In a mixer, add coconut, cumin seeds, chopped green chillies, curry leaves, curd and grind it together.
Take oil in a pan and once hot, roast mustard seeds, dry red chillies, fenugreek seeds and curry leaves.
Add in the asafoetida water, chopped pumpkin, turmeric powder, prepared paste and salt and give it a stir.
Simmer for a few minutes and then serve hot with steamed rice.
Tip: You can replace pumpkin with ladyfinger or potato for a variation.
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