Wednesday, November 11, 2009


This is a typical recipe from my Grandma’s kitchen and very simple to prepare. It tastes delicious mixed with steamed rice and along with Kothavarangai Paruppu Usili or Stuffed Brinjals.


Coconut – 1 cup (grated)
Channa Dal – 2 tsp (soaked for ½ an hour)
Green chillies – 8
Curd – 3 cups
Curry leaves – 2 strips
Coriander seeds – 2 tsp
Cumin seeds – 2 tsp
Salt to taste
Water – as required
Coconut oil – 2 tsp
Rai – 1 tsp
Red chilli – 1 (broken in two)


Wet grind coconut, soaked channa dal, green chillies, coriander seeds, cumin seeds, a few curry leaves with water to a smooth paste. Run the curd also in the mixer and add to the paste. Add salt and mix well and add water if necessary. Cook the mixture on a slow fire, stirring constantly. Switch off the gas when it comes to a boil. Heat oil in a kadai, crackle the rai and add red chilli and curry leaves to it. Then add this to the yummy mor kuzhambu. Mix well and it is ready to be served.

I make this plain. You can add to the taste by adding boiled yams (peeled and cut) or shallow fried ladyfingers to the mor kuzhambu at the end.


  1. i luv it when my mom adds fried ladyfingers to it.... *slurp slurp*

  2. yummy morkuzhambu! my favourite, thank u, by the way all these days i ddnt know that we have to add chana dal! wl try this coming sunday, thank u

  3. When I read the title I thought it was a peacock recipe. Oh well, ye dil maange MOR.