South Indian
Mor Kuzhambu (Tamil Nadu Buttermilk Curry)
Mor Kuzhambu (Tamil Nadu Buttermilk Curry) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 cups buttermilk, thin and well-soured
- 3 tbsp toor dal
- 3 tbsp grated coconut
- 1 tsp cumin seeds
- 2 green chilies
- 1.5 cups vegetable (ash gourd or okra)
- 1/2 tsp turmeric
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1 dried red chilies
- 10 curry leaves
- 2 tbsp neutral oil
- 1 tsp salt
How to cook it
- Soak the toor dal for 30 minutes, then grind it with the coconut, cumin seeds, and green chilies into a smooth paste.
- Simmer the diced vegetable in a little water with the turmeric until tender.
- Whisk the ground paste into the buttermilk until smooth, then stir this into the cooked vegetable along with the salt.
- Warm the curry gently over low heat, stirring constantly, and take it off the heat the moment it is heated through; buttermilk curdles if it boils.
- Heat the oil in a small pan, pop the mustard seeds with the fenugreek seeds, dried red chili, and curry leaves, and pour the tempering over the curry before serving.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Mor Kuzhambu (Tamil Nadu Buttermilk Curry), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Mor Kuzhambu (Tamil Nadu Buttermilk Curry) carries dairy and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Dairy, Pulses, Vegetables, and Nuts and seeds
- How this was set
- Hand audited
When to cook it
Mor Kuzhambu (Tamil Nadu Buttermilk Curry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on buttermilk, toor dal, and coconut.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.