Mor Kuzhambu


  • Sour Yogurt - 2 cups
  • Green Chillies - 2
  • Channa Dal - 1/2 tspn
  • Toor Dal - 1/2 tspn
  • Rice - 1/2 tspn
  • Coconut - 3 tspn
  • Coriander seeds - 1/2 tspn
  • Cumin seeds - 1/4 tspn
  • Hinge - a pinch
  • Turmeric powder - 1/4 tspn
  • Curry leaves - for seasoning
  • Garlic - 1 pod (or) Ginger - 1/2 inch

health tip

Yogurt is rich in Calcium, Vitamin B2, B12 & protein. Yogurt has a friendly bacteria Lactobacillus which helps to regulate the digestive system & boost the immune system. Daily consumption of 3 oz of yogurt helps to lower LDL(bad cholesterol) & increase HDL(good Cholesterol). It helps to prevent stomach ulcers & reduce the risk of colorectal(colon) cancer.

Mor Kuzhambu


This dish is very famous in all the southern states of India. This dish goes very well with white rice & paruppu usili. You may make this recipe simple with all the ingredients as listed above or you may enhance it further by adding any available vegetables.

  1. Soak the channa dal, toor dal and rice for 30 minutes.
  2. You may add veggies to this dish but if you do so you need to cook them separately by adding some salt. Refer to the tips section below for more information.
  3. Whip the yogurt for few minutes and set aside.
  4. Grind coconut, cumin, coriander, ginger (or garlic), green chillies and all the soaked ingredients into a fine paste.
  5. Heat some oil in a pan and season it with curry leaves and hinge.

    You may create many different variations of this dish by adding different vegetables. Some of the suggested vegetables are potatoes, white pumpkin, chow chow, okra, yam and Dal koftas(urundais). Remember to fry the Okra before adding to this dish. You may also add dried vathals like manathakkali, sundakkai, okra and eggplanths to this dish but they also require prior frying.

  6. Add the ground paste & turmeric powder to the pan and saute it for two minutes or until the raw smell goes off.
  7. Add the whipped yogurt to the mix & heat them all for couple more minutes. Do not let it boil as the yogurt will curdle with excessive heat.

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