Mor Kuzhambu (South Indian Yogurt Curry)

Name: How to Make Mor Kuzhambu (South Indian Yogurt Curry) | Easy & Delicious Mor Kuzhambu (South Indian Yogurt Curry) Recipe
Total time: 15 min
Yield: 6
Cuisine: south-indian

Mor Kuzhambu is a classic South Indian curry made with yogurt, coconut, and a fragrant spice paste. Lightly tangy and mildly spiced, it pairs beautifully with rice and fried vegetables for a comforting meal.

prep time 15 Mins

cook time 20 Mins

chef Ankita Singh

A beloved dish in Tamil Nadu and Kerala households, Mor Kuzhambu is a cooling yogurt-based curry that is both nutritious and soothing. Unlike heavy gravies, this curry is light and tangy, with richness from fresh coconut and flavor from roasted lentils and spices.
Traditionally prepared with vegetables like brinjal (eggplant), ash gourd, okra, or pumpkin, this dish is gently simmered with a spice-coconut paste and yogurt, resulting in a mildly sour, creamy curry.
It is usually served with steamed rice, paruppu usili (dal crumble), or crispy papadums, making it an essential part of South Indian festive and everyday meals.

Step 1

Soak the Lentils

Soak tur dal, chana dal, and rice in water for 30 minutes. Drain and set aside.

Step 2

Cook the Brinjals

Heat 2 tsp oil in a pan. Add quartered brinjals and sauté for 1 minute.
Add tamarind paste, turmeric powder, salt, and water. Cover and cook until the brinjals are tender.

Step 3

Prepare the Masala Paste

Heat 1 tsp oil in a small pan.
Add red chillies, fenugreek seeds, and urad dal. Roast until the dal is golden brown.
Transfer to a blender along with the soaked dals, rice, and coconut.
Grind to a fine paste using up to ½ cup water.

Step 4

Simmer the Kuzhambu

In a bowl, whisk yogurt with 1½ cups water.
Stir in the ground masala paste. Add this mixture to the pan with cooked brinjals.
Simmer gently for 5 minutes until the kuzhambu thickens. Do not allow it to boil vigorously, as the yogurt may split.

Step 5

Serve

Adjust seasoning if required.
Serve hot with steamed rice, papadums, or dry vegetable sides.

Tips and Tricks

Vegetable Variations: Replace brinjal with ash gourd, okra, or pumpkin.
Prevent Curdling: Always simmer on low heat once yogurt is added — avoid boiling.
Tanginess: Use slightly sour yogurt for authentic flavor.

Frequently Asked Questions

Yes — some versions omit tamarind and rely only on the tang of yogurt.

Yes, frozen coconut works well. Avoid desiccated coconut for this recipe.

Best consumed fresh. Can be refrigerated for 1 day but avoid reheating too much.

Yes — a tempering of mustard seeds, curry leaves, and dry red chili in coconut oil enhances flavor.

Calories 110 Kcal

Total Fat 5 g

Carbs 4 g

Protein 12 g

ESSENTIAL ITEMS

8 piece small brinjals, quartered (stems discarded)

2 tsp oil

2 tsp tamarind paste

0.25 tsp turmeric powder

as per taste salt

1 cup water

1.5 cups yoghurt (whisked)

5 piece dried red chillies

0.5 tsp fenugreek seeds

2 tsp urad dal

2 tsp tur dal (toor dal / pigeon peas)

2 tsp chana dal

1 tsp rice

0.5 cup fresh grated (or frozen) coconut

OPTIONAL

0.75 tsp salt

Recipe by:

Ankita Singh

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Mor Kuzhambu (South Indian Yogurt Curry)

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