Easy Mor Kuzhambhu Recipe

If you are looking for an easy, quick curry that doesn’t require grinding, try this and you will definitely love its simplicity. This curry takes less than 10 minutes to prepare. I have used white pumpkin here. Lady’s finger, Colocasia(Arbi), Paruppu Vadai or chopped Onions can be substituted for white pumpkin. If you are running out of time, you can prepare without adding any vegetables. Just tempering the curry would give a good flavor. This tastes a little different from the traditional mor kuzhambhu. This is thin and wonderfully spiced which makes it a great comfort food when served with hot steamed rice. 


Lactobacillus bacteria changes milk to curd.

Cuisine : Indian
Category : Curries for rice
Serves : 3

Preparation Time : 5 min
Cooking Time : 10 min


Mix beaten sour curd, turmeric powder, asafoetida, salt & besan flour diluted with water together → Heat oil in a pan → Add mustard, cumin seeds, fenugreek, chopped green chilli, broken red chilli, chopped ginger & curry leaves one by one → Add chopped white pumkin & a cup of water → Cook till soft → Pour the curd mixture & switch off the flame once it starts to boil.



  • 2 1/2 cups Beaten sour curd
  • 1/2 cup Chopped white pumpkin
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida
  • 2 tsp Besan flour
  • Salt as required
  • 1 cup Water

  To temper:

  • 1/2 tsp Mustard
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Fenugreek
  • 1 green chilli (chopped)
  • 1 red chilli (broken)
  • 1 tsp Chopped ginger
  • 1 sprig Curry leaves
  • 2 tsp Oil

1. Take the beaten sour curd that is not too thick, in a bowl. Add turmeric powder, asafoetida and salt. 
Add a little water to besan flour and mix well so that there are no lumps.
2. Mix the curd and besan flour mixture.
3. Heat oil in a pan. Add the ingredients given under ‘To temper’ and fry.
4. Add the chopped white pumkin. Mix well and add a cup of water.
5. Cook till it becomes soft.
6. Add the curd and mix well. Switch off the flame once it starts to boil. Serve hot with white rice.


  • If the curry boils for a long time, it will curdle. So switch off the stove once it starts to boil.
  • The curd should have just the right amount of sour. Too much or less will not give the expected taste.
  • If you want the curry to be thicker, you can increase the quantity of the besan flour.



Leave a Reply

Your email address will not be published. Required fields are marked *