Mor kulambu is a traditional, buttermilk-based, curd-based dish prepared in Tamilnadu. It is widely prepared on festivals as a special dish.
There are many ways of making this. It is slightly similar to kadhi but not the same. Even in Tamilnadu, it is prepared in different ways in different places.
Mor kulambu is normally prepared with leftover curd or the curd from previous day which is slightly sour in taste. So it gives a good taste when seasoned and cooked with spices. It is very low in cholesterol.
This recipe is my mother’s way of making. She makes it very tasty and it is easy to cook. She normally uses vendaikkai (ladies finger) for mor kulambu. It is a best combination.
Mor kulambu can also be made with cucumber, poosanikkai, urad dal vada etc.., or it can be made as plain mor kulambu too.
Mor kulambu tastes good with hot rice, papad and potato fry.
- Ladies Finger( vendaikai)- 10
- Curd- 300 ml. ( if the curd is too sour, use only 250 ml.)
- Coriander leaves- as needed
- Salt- as needed.
- Mustard seeds- 1/2 tsp
- Fenugreek seeds- 1/4th tsp
- Fennel seeds- 1/2 tsp
- Curry leaves- 8 to 10
- Turmeric powder- 1/4th tsp
- Asafoedita powder- 1/4th tsp
- Red chilli- 1 or 2.
- Chana dal- 1 tbsp ( soaked in water)
- Cumin seeds- 1 tsp
- Green chilli- 3 or 4
- Ginger- 1/2 inch
- Grated coconut- 1/4th cup.
- 1/2 tsp of rice can be soaked along with chana dal and can be grinded along with “to grind” ingredients if you would prefer. I didn’t use it.
- Use sesame oil for good taste.
- Beat the curd before adding.