Simple, practical, and full of everyday flavour, mor kuzhambu recipe | more kulambu recipe | mor kulambu recipe is a vegetarian tamil side dish made with toor dal, cumin seeds / jeera, and raw rice in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Cuisine: tamil

Ingredients

for masala paste:

  • 1 tsp toor dal
  • 1 tsp cumin seeds / jeera
  • ½ tsp raw rice
  • 2 tsp coriander seeds / dhaniya seeds
  • ½ cup water (to soak)
  • ½ cup coconut (fresh / desiccated)
  • 3 green chillis

for mor kuzhambu:

  • 1½ cup pumpkin / ash gourd / vellai poosanikai / boodu kumbalkai / cucumber (chopped)
  • ½ cup water
  • salt to taste
  • ½ tsp turmeric powder / haldi
  • 1 cup curd / yogurt (slightly sour)

for tempering:

  • 2 tsp coconut oil / any cooking oil
  • 1 tsp mustard seeds / rai
  • pinch asafoetida / hing
  • few curry leaves

Method

  1. firstly, in a small bowl take toor dal, cumin seeds, raw rice and coriander seeds.
  2. further add water and soak for 30 minutes.
  3. transfer the soaked dal and spices into blender.
  4. also add ½ cup coconut, 3 green chilli and blend to smooth.
  5. now in a large kadai add chopped pumpkin.
  6. also add in water, salt and turmeric powder.
  7. cover and cook for 10 minutes.
  8. furthermore, add in prepared coconut masala paste.
  9. keeping the flame on low, add 1 cup thick whisked curd.
  10. stir continuously till the curd combines well.
  11. boil the mor kuzhambu on low flame till it turns just frothy.
  12. now prepare the tempering by heating coconut oil.
  13. once the oil turns hot, add in
  14. tsp mustard seeds, pinch of hing and few curry leaves.
  15. allow to splutter and pour the tempering over prepared mor kuzhambu.
  16. finally, serve mor kuzhambu with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.