More Kuzhambu literally translates to Curd / Yogurt Curry in Tamil. You’ll find this traditional South Indian restaurants as part of a lunch or a dinner menu. It is known as Majjige Huli in Kannada or Majjiga Pulusu in Telugu.
It is very similar to North Indian Kadhi in flavor but in Kadhi Chickpea flour is used as the base while in Mor Kuzhambu Yogurt is the main base.
The beauty of this dish is that it brings out that tangy flavor of Yogurt while perfectly blending with the other spices that are added in.
It is relatively healthy as it doesn’t contain too many calorie-rich ingredients. Curd brings in that cooling factor to the whole dish. We love to have this for a lunch on a summer day.
This particular recipe doesn’t have any main vegetable in it but could definitely add vegetables such as Ladies finger, Squash, Pumpkin or Cucumbers.
Find below step-by-step recipe for Mor Kuzhambu.
More Kuzhambu (Curd Curry)
- 3/4 Liter Yogurt/Curds
- 2 teaspoon Coriander seeds
- 2 teaspoom cumin seeds
- 1 teaspoon Red Chili powder
- 1 teaspoon Chana Daal
- 1 teaspoon Rice or rice powder
- 2 teaspoon Coconut grated
- 2 teaspoon Salt or as you desire
- 1 teaspoon Mustard
- 1 pinch Turmeric
- 1 Nos. Red Chilli
How to make:
- Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil.
- Grind the mixture with the coconut and add to the beaten yogurt.
- Add turmeric and bring to a boil.
- Stir in rice powder, and heat on low flame until consistent texture is achieved.
- Fry mustard seeds in a little oil, and add to the mixture.
- Serve with steamed rice.