Click on the image, above to submit to Pinterest.
Mor Kulambu
Mor Kulambu is a traditional South Indian recipe for a classic vegetarian curry of cucumber in a spiced buttermilk base finished with tempering. The full recipe is presented here and I hope you enjoy this classic South Indian version of: Mor Kulambu.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesMilk RecipesIndian Recipes
Mor Kulambu, also known as Mor Kuzhambu is South Indian recipe for a mild creamy curry made with some coconut, buttermilk, and mild spices that’s finished with tempering. This is a simple, subtle, vegetarian curry that you should really try. This is a classic South Indian curry that’s typically prepared during the summer. You can substitute yoghurt for the buttermilk.
Ingredients:
250ml (1 Cup) buttermilk
1/2 Cucumber, cubed
1/2 tsp Turmeric Powder
375ml (1 1/2 cups) Water
For Grinding:
40g (1/2 cup) grated Coconut
3 Green Chillies
2 Shallots
1 small piece of ginger
1 tbsp channa dal/kadalai paruppu soaked in water for 20 minutes, then drained
1/2 tsp Cumin Seeds
For the Tempering:
1 tbsp Oil
1/8 tsp Mustard Seeds
1/2 tsp skinless black gram
3 dry red chillies
1/8 tsp Asafoetida
6 Curry leaves
Method:
Bring a pan of water to a boil, add the cucumber pieces and cook for about 5 minutes until it turns transparent. Once the cucumber is fully cooked (if you press it with a spoon it should break) drain and return to the pan then add salt, turmeric powder and mix well.
In the meantime, prepare the coconut base by grinding together the grated coconut, shallots, ginger, cumin seeds, green chillies and chana dal with a little water to yield a very smooth paste.
Add the coconut base to the cooked cucumber and bring to a boil. Immediately take off the heat and set aside to cool.
For the tempering, place a pan over high heat. Add the oil, followed by the mustard seeds, urad dal, curry leaves, dry red chillies and hing. Once the dal changes it colour to become golden turn off the heat.
Once the coconut mixture has cooled mix in the buttermilk (make certain you beat until smooth before adding). Turn into a serving bowl and pour the tempering over the top.
A variant of this dish is to add 3 or 4 okra (bhindi) to the tempering ingredients before using to top the curry.
Serve with rice.
