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Thursday, June 9, 2016

I love mor kuzhambu, though already I have two versions, again I am posting this one is coz, this is my most favorite, the way my mom and MIL does. The only difference between the morkuzhambu made by them is, my mom grinds the paste coarsely, while MIL grinds smoothly. Believe me, though both are similar recipes, it’s flavour and texture is so different. I was not a big fan of mor kuzhambu until I got married. Once MIL made this and I told her I don’t like mor kuzhambu, but when I had it, I loved it. Then realised that only the coarse ground items were bothering me. These days I love to make mor kuzhambu with onion only and loving it a lot. So here’s my one more version of mor kuzhambu.

Mor kuzhambu with onion recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 1 Hr soaking time  |  Cook time: 15 mins   Serves: 2

Click here for cup measurements


Curd – 1 & 1/2 cup

Vegetable (I used banana stem) – 1/2 cup

Turmeric – 1/4 tsp

Salt – As needed

To grind

Coconut – 1/4 cup

Toor dal – 1 tbsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Small onion – 1

Ginger – 1/2 inch piece

Green chillies - 4

To temper

Oil – 1 tsp

Mustard – 1/2 tsp

Red chilli – 1

Curry leaves – 1 sprig


  1. Soak toor dal atleast 1 hr. Gather the rest of the ingredients under 'To grind' table. Meanwhile you can boil the vegetable you are going to add in mor kuzhambu.
  2. 1-ready
  3. Grind the ingredients under 'To grind' table, in a blender to a smooth paste.
  4. 2-grind
  5. Beat the curd smoothly. Mix curd, ground paste, turmeric well. Adjust water, approximately one more cup of water.
  6. 3-beat
  7. Heat this over the flame and add the boiled vegetable.
  8. 4-boil
  9. When it is about to boil, froths and raises switch off the flame immediately and temper with the items given under 'To temper' table and mix in the kuzhambu.
  10. 5-ready


  • Beat the curd smoothly before mixing the ground items. If not beaten properly, the kuzhambu may break and look like curdled milk.
  • Do not boil the kuzhambu, just when it is about to boil, switch off the flame.
  • You can use any vegetable like chow chow/ chayote, white pumpkin, brinjal, ladies finder etc.

Serve with rice and potato curry or paruppu usili the best combo.



  1. This comment has been removed by the author.

  2. Hi Raks, it shud be 1/4 tsp turmeric or 1/4 cup?

  3. Hi without adding green chillis does this kulambu tastes gud

  4. Hope u ve missed the green chillies in the 'to grind' list.Nice mor kuzhambu.

  5. Updated the recipe correctly. Thanks for pointing out

  6. Nice recipe !!! Can I use rice instead of toor dal ?

  7. Hi Raji,

    Tried this yesterday, it came out well. Thank u.

  8. Hi raks I m prathosh from Chennai in Google when I was searching something accidentally I got into this website I have to thank God rajeshwari for that. Dishes simply nice and way you have explained pics too good dear . appreciate you whole heartedly

  9. I must be thankful to u raks for sharing wonderful recipes,,, great going. tastes superb with simple ingredients

  10. Nice recipe. i thought you are going to add onion ass a vegetable. Some people add onion or any Greens too to Morkuzhambu.

  11. Love it. Thanks for step by step instructions

  12. Raks I m new to this website I like your website you have provided everything in details with pics I want to appreciate you raks .

  13. Hi Raji. Am a big fan of your blog and your recipes. Tryly feels like the way I would want to make the things my own way is just so much like yours with that home touch! I especially love your south Indian and baking recipes. Thank you for making my life simple! :)
    One kind request. If you can please update recipe titles as well as ingredients with Indian or English names. I find myself lost at times when trying to infer some south Indian recipe of yours that I miss out on making everything that you post.

    Once again a big thanks for all your wonderful work here!


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