Mor Kozhambu

Mor Kozhambu is a flavorsome South Indian buttermilk gravy and is enriched with calcium and protein from the yogurt. It is light on the stomach and is a fixed item for most in the auspicious day menu in our home.

This Kozhambu is usually served with hot rice and side of vegetable (Karumedhu). I love this with chapati too. Some say that it resembles the North Indian Kadhi, but the flavor and preparation is completely different.

My favorite combination for Mor Kozhambu is Paruppu Usli, but this gravy goes great with any vegetable on the side.

I share with you my mothers recipe for Mor Kozhambu with butternut squash. You can prepare Mor Kozhambu with vegetables like winter melon, okra, carrot, chayote squash etc. For this recipe, I have used butternut squash. Due to the COVID-19 lockdown, I have to rely on vegetables available at Costco Tracy 😊

So, let’s get right to it!

Print Recipe

Mor Kozhambu

Servings

Ingredients

• 1 cup yogurt
• 1 cup vegetable of your choice chopped (Butternut squash used in this recipe)
• 1/2 tsp turmeric
• 1/4 tsp asafetida
• 2 tbsp coriander or cilantro finely chopped
• salt to taste
• Lots of Love

To temper

• 1 tsp ghee or oil
• 1 tsp mustard seeds
• 5 curry leaves

To soak and grind

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 cup fresh grated coconut
• 2 green chili
• 1 tbsp toor dhal
• 1 cup hot water
• 1 tsp rice flour

Servings Ingredients 1 cup yogurt 1 cup vegetable of your choice chopped (Butternut squash used in this recipe) 1/2 tsp turmeric 1/4 tsp asafetida 2 tbsp coriander or cilantro finely chopped salt to taste Lots of Love To temper 1 tsp ghee or oil 1 tsp mustard seeds 5 curry leaves To soak and grind 1 tsp coriander seeds 1 tsp cumin seeds 1/4 cup fresh grated coconut 2 green chili 1 tbsp toor dhal 1 cup hot water 1 tsp rice flour

Instructions

1. Heat 1 cup water . Get all the ingredients for soaking ready

   
2. Soak everything, EXCEPT RICE FLOUR, in the hot water for 20 mintues. After that, pop it into a blender with rice flour. Keep aside

   
3. Heat pan in medium heat with oil. Add mustard seeds. Once it begins to splutter, add curry leaves and let it crackle for a couple of seconds

   
4. Add the vegetables and saute till they are cooked.

   
5. Add the ground mixture, turmeric, asafetida and salt. Mix well.

   
6. Let the gravy heat up for about 4 minutes and switch off flame. Take the pan out of the stove and keep aside. Let it cool. The gravy should be warm before adding yogurt.

   
7. Add the yogurt and mix well. Garnish with coriander leaves. The Mor Kozhambu is ready. Enjoy with hot hot rice!