Mor Kuzhambu literally translates to buttermilk(mor) - stew(kuzhambu) in Tamil. This stew is a delicious and creamy mix of buttermilk cooked with spices and coconut along with a choice of vegetable(s). In this case I have used okra or ladies fingers (as it is known in India). Not just that , it is also completely vegan. Yes! there are so many varieties of vegan buttermilk options available in the market today.There is absolutely no reason to not enjoy your buttermilk and eat it too 😉. So whether you have issues with dairy or strictly vegan, you can still enjoy this wonderful and yummy dish. However, if you prefer making it with regular buttermilk, you can do that too using the same recipe. You dont need to make any changes to the recipe!
Mor Kuzhambu- variations
This mor kuzhambu that I am writing about here is made in the Brahmin style where there are no onions or garlic used. This dish goes by different names in different regions including majjige huli in Karnataka, majjiga pulusu in Andhra & Telangana regions or mor curry in Kerala. We also have the popular kadhi that is made in the northern parts of India which is also buttermilk based but the ingredient list varies since there is coconut included.
As I mentioned before , I have made this version with okra but there are multiple vegetables you can make this with including
Ash gourd(Pusinakai/Boodu Kumbalakai)- These need to steamed before and added to the gravy later.
Potatoes, yam, colocasia - These also need to cleaned and cooked separately before adding to the gravy.
Cucumbers - Dice the cucumbers in to bigger pieces and remove the seeds.
Plantains - Plantains need to be peeled and roasted well separately before you mix in to the khuzhambu gravy.
Kadhi is also popularly served with pakoras which are fried fritters. Likewise a very popular combination with mor kuzhambu is paruppu urundai (steamed lentil balls) which is also known as nucchina unde in Kannada. Here lentils are steamed and mixed with spices before being tempered. Let me tell you these are delicious! You can also deep fry them or make vadais to add to the gravy. In this post, we will cover the basic version with okra.
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List of ingredients and process
I have listed notes on some of the ingredients below and also the general process for making the kuzhambu. There is also a recipe card below with a list of complete ingredients and the step by step instructions.
Okra(vendekai/bendekai) - I used around 600g or 1 ½ lb. Wash the okra whole and wipe dry with a kitchen or paper towel. Once dried cut in to 1 inch long pieces.
Vegan buttermilk/Regular buttermilk (mor, majjige) - My preferred brand for store bought buttermilk is the drinkable yoghurt from Forager. You can also make vegan buttermilk at home if you have a trusted recipe. If you have no restrictions, feel free to use to regular buttermilk. Make sure to adjust for salt if using salted buttermilk.
Ingredients for masala paste
Thuvaram paruppu/Togari Bele(split pigeon pea lentils) - I lightly toast the lentils, red chilli and coriander seeds before grinding.
Dry red chilli - preferably Byadgi or dry Kashmiri chilli for color. You can also use a little chilli powder in lieu of whole chilli
Rice Powder - This is used to thicken the gravy
Grated Coconut - You can use fresh or frozen grated coconut. If unable to use this, I would suggest dried coconut flakes and not coconut milk. Let the frozen coconut thaw at room temperature for around 30 minutes before using. You can also microwave the coconut for 30 seconds if it needs to be used right away.
Buttermilk - Reserve a cup of the buttermilk and use to grind all of the above ingredients in the blender
Process
First, we will heat a wide frying pan at low heat and add the lentils, coriander seeds and the half red chilli.Toast it until lightly browned and add to the blender jar.In the same pan add the oil and increase heat to medium level. Wait for 20-30 seconds until the oil is hot and add the cut okra. Saute regularly to ensure it does not burn and eventually browns with the edges getting crispy. Keep aside.
Tip:Do not add any salt! Salt will release any moisture in vegetables. We are trying to avoid that here since this will make okra slimy. The higher heat while sautéing will ensure most of the slime is reduced.
In a blender, add the other ingredients for the masala paste and grind until fairly smooth. There might be small grits from the split pigeon peas and that is fine.If the paste is too thick add more buttermilk or some water to thin out the paste.
Heat a sauce pan or a similar pan like a dutch oven at medium low heat and add the ground masala paste. Mix in the remaining buttermilk. Add required amount of salt. Stir for 2-3 minutes to ensure the masala does not stick to the bottom or burn. Now turn the heat to 'low' setting and close the pan with a lid. In a few minutes, the mixture will get hot and starts foaming at the top. Keeping checking the mixture and when you notice the foaming, add the fried okra. Let it cook for another 2 minutes and then turn off the stove.
Tempering
Heat another small pan or a traditional Indian tempering pan, on low heat. Add any neutral oil or ghee. Once hot add mustard seeds, chopped curry leaves and a broken red chilli. Lightly move the ingredients around until the curry leaves and chilli skin brown a little while crisping up. Remove from the stove and add to kuzhambu and mix well.You can also add a little bit of the gravy in to the tempering pan to rinse out the oil and any stuck mustard seeds and pour this back in to the kuzhambu.
Tip:If you are new to this process, make sure all the ingredients are ready before you start and work quickly since mustard seeds start spluttering pretty quickly.
What can you serve Mor Kuzhambu with?
Mor Kuzhambu is eaten as a main dish mixed in with rice. You can also cook some toor dal(split pigeon pea lentils) and mix in while eating for added protein. Its also almost a given to include some traditional dry vegetable dish called poriyal, papad (fried or dry roasted lentil wafers),Indian pickles etc. If you are new to Southern Indian cooking or Indian cooking itself, I would suggest just starting off with rice alone. I would suggest trying the other things once you are more comfortable cooking this dish.
Storing and Reheating
This dish can be stored in the refrigerator for 2-3 days. If you need to reheat it, I would suggest gently heating it over the stove after you leave it outside at room temperature for 30 minutes or so. Unlike regular yoghurt, there is no fear of the vegan buttermilk splitting. This makes it easy to reheat in a microwave as well.
Do give this recipe a try and let me know how you like it. Do you have any questions or comments? Let me know in the comments below.You can tag me at #dillandthyme on Instagram or follow me along on Pinterest or Meta.
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post might include affiliate links which earns me a small commission when you purchase using them at no additional cost to you. Thank you for your support.
Recipe
Vegan Mor Kuzhambu
Equipment
- Tempering pan
Ingredients
- 3 cup Vegan Buttermilk 360 ml
- 11/2 lb Okra Washed, wiped dry and cut to 1" pieces
- 3 tablespoon Avocado Oil sub with any neutral oil
- 2 teaspoon Salt add or reduce as needed
- Water as needed
Masala Paste
- 1 cup Vegan Buttermilk 120 ml
- 5 tablespoon Grated Coconut fresh/frozen, 25 g
- 3-4 Green Chillis
- 2 tablespoon Rice Powder 10 g
- 2 tablespoon Coriander Seeds
- 2 tablespoon Toor Dal
- ½ Dry Red Chilli
- 2 pinches Hing(Asafoetida)
- ¼ teaspoon Turmeric a pinch
Tempering
- 1 teaspoon Black Mustard Seeds
- 1 tablespoon Avocado Oil
- 5 Curry Leaves roughly torn in half
- 1 Dry Red Chilli broken in to 2-3 pieces
Instructions
- Heat a wide frying pan to low and add the coriander and toor dal and lightly roast it for a couple of minutes at low heat. Remove and place in the blender jar. In the same pan now at medium heat, add the 3 tablespoon of oil and okra pieces. Saute regularly to ensure okra browns and crisps up evenly. Once it is almost done cooking, turn off the stove and remove.
- Add the other ingredients for the masala paste in the blender jar and grind this paste until slightly gritty. Ensure the split pigeon lentils is not settled down and use a spatula to move it around to ensure an even grind.Add some extra water or buttermilk if the paste becomes too thick. Keep the masala paste aside.
- Heat a deep pan or a dutch oven to a medium low heat and add the masala paste. Now add the remaining buttermilk and salt as per taste. Mix well.
- After 2-3 minutes. Mix and keep the pan closed. Turn down heat to low.After a few minutes, the liquid will slowly start foaming up. Now add the fried okra and let cook for a couple of minutes. Season with more salt if needed.Turn off stove and remove from heat.
- Heat a small frying pan or traditional tempering pan and add the remaining oil. Once hot, add mustard seeds. Once the seeds start spluttering, turn down the heat to low and add the red chilli pieces and curry leaves.Let them brown a little. Remove and add to the mor kuzhambu.
- Serve the kuzhambu hot with rice and optionally poriyal,papad and pickles.
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post might include affiliate links which earns me a small commission when you purchase using them at no additional cost to you. Thank you for your support.
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