Instant Morkulambu Recipe – 10 Mins
Morkulambu or morkuzhambu is a buttermilk stew.
The term morkulambu or mor kuzhambu refers to a South Indian curry usually served with hot, piping-steamed rice. The term mor or moru means buttermilk, which is a diluted form of curd or yogurt. Kulambu or Kuzhambu refers to curry.
Mor kulambu or mor kuzhambu is a blend of Buttermilk and a thickening agent, with a final touch of classical Indian tempering with mustard seeds and curry leaves in cooking oil.
All the ingredients used in this mor kulambu pose greater health benefits in every aspect, as the moru or curd used in this curry itself is a greater probiotic. The ingredients used in this mor kulambu are simple and readily available in the kitchen, and you don't want to run to the shop at the last minute.
This curry is also a feast recipe usually served on vegetarian menus for marriage feasts and even on festive days as an additional curry. So if a sudden guest arrives at your home and you are stuck out of ingredients and want to make something special for them, mor kulambu with any good side dish for lunch is the best option.
- 250 ml Thick curd (Fermented milk or curd with a slightly sour taste enhances the flavor. You can directly buy any brand from a store or use homemade fresh curd. You can also use the buttermilk after churning the butter.)
- 2 Green chilli (Green Use any green chili available in the market. You can alter it according to the spice level you want for your mor kulambu. On an optimum range, I use 2 -3 green chilies of any variety except bird eye chili)
- 3 Dried red chilli
- 1 tablespoon-Cummin (Store-bought, well-stored cummin not only enhances the flavors of your mor kulambu but also aids digestion and improves your blood cholesterol level.)
- 10 15 10- nos Small onion (You can add any vegetable to morkulambu, but in this instant method, you can simply add onion, which is more tasty. Onion is also an immunity booster.)
- 4 4 tablespoon-Grated coconut (Thick flesh, meaty coconut is ideal for consistency for the mor kulambu.)
- 2 tablespoons Roasted channa dal (Roasted channa dal or gram is readily available in the market. You don't need to buy and roast the raw one for perfection. The standard version of morkulambu involves preparing a thick paste by grinding the dal and rice. However, this recipe is a time saver. You don't need to soak the dal and gram, and you can avoid the pre-prep time. This makes preparing the morkulambu an instant method.)
- 2 teaspoon finely chopped -Ginger (Fresh ginger with the skin peeled adds a good aromatic flavour. It also improves appetite and increases metabolism.)
- 1 pinch Turmeric
- 2 tablespoon Coconut oil (You can use any oil; however, cold-pressed coconut oil enhances the flavours to a top-notch level and has a wonderful aroma. I will personally use coconut oil in my mor kulambu, and I love the smell. The aroma of coconut oil blending with the curd mixture tempts my taste buds.)
- 1 teaspoon Mustard seeds (For tempering, use mustard seeds, coconut oil, Asafetodia, and curry leaves.)
- 4 teaspoon Asafetodia
- 1 tablespoon- salt
- In a mixed jar or grinder, add finely chopped green chili, roasted gram dal, cumin and coconut, as per the ingredient checklist measurement. Grind them into a fine masala paste with a curry consistency, and keep aside.
- Whisk the curd without any lumps. Add two teaspoons of asafetodia while whisking the curd. Trust me, this is a pro tip, as it gives the mor kulambu extra flavor.
- In a pan, add one tablespoon of coconut oil, chopped ginger, and mustard seeds, and allow them to pop in the hot oil.
- Add peeled small onions 8 to 10 nos in the hot oil and shallow fry them until they become soft.
- Add the ground coconut paste to the onion and allow the mixture to cook till the oil separates from the mixture.
- Now, add the whisked curd to the mixture. The curd should not boil. Once it starts to bubble, add a handful of fresh coriander leaves and switch off the stove.
- Transfer it to any serving vessel to stop the cooking process.
- Heat the tadka pan with one tablespoon of coconut oil. Add mustard seeds, add the remaining small onions, and let them fry in the coconut oil. Add two dry red chillis and two teaspoons of asafoetida and let them fry in oil.
- Add this to the prepared morkulambu as a topping. The fried onion and chili infused in the coconut oil, along with mustard tempering, bring an aromatic fragrance while eating.
- Close the lid for 5 minutes, allow the tempering to be infused in the curry, and then serve.
Servings 3
- Amount Per Serving
- Calories 153kcal
- % Daily Value *
- Total Fat 11.2g18%
- Cholesterol 12mg4%
- Sodium 14.6mg1%
- Potassium 75.5mg3%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1g4%
- Protein 3.7g8%
- Vitamin A 154.1 IU
- Calcium 159.7 mg
- Folate 6.3 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Expert Tips for Instantly Tasty Morkulambu
- Always add Asafetodia or Perungayam while whisking the curd or buttermilk. This will enhance the taste of the morkulambu even better. Adding Asafetodia aids in digestion and has some medicinal properties for bloating stomachs.
- Do not make the curry boil once, as it curdles. Once it starts to foam, switch off the stove and transfer it to another vessel immediately to stop the cooking process. This will retain the curd's freshness.
- Try to use coconut oil, if not sesame or gingelly oil, that gives the curry a better taste and aroma than any other oil.
- Than adding creamy plain yogurt or curd, if the yogurt is slightly sour, the curry will taste better.
- Home-made curd tastes better than storebought. Toned milk curd, low-fat curd Greek yogurt will not be a good option.
- You can add or reduce green and red chilies according to your spice level,.
Storage Instructions for Mor Kulambu
- Mor kulambu stands for its freshness and tastes better. Serve it once it is cooked.
- You can store it in the refrigerator for up to one day; however, while reheating, you should keep in mind that you should not make it boil once the foam starts.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
