Vendakkai Mor Kuzhambu Recipe | Buttermilk Kuzhambu | How To Make

Vendakkai Mor Kuzhambu is a dish originating from Tamil Nadu and Kerala. It’s made of liquid curry that can be served with white rice, pancake-style lentil dosa (mixed gram), or even steamed potato fries for those looking to spice up this traditional meal! The taste is slightly sour but it’s sure worth trying if you’re in the mood for something different than usual.

The two types of curry in Kerala are Kaalan and Buttermilk. The vegetables used in the kaalan dish include ash gourd, a type of squash once common to India but now relatively rare due to its growing popularity as an export crop for several countries around the world. Ash Gourd is rich in calcium and vitamin C, with very low cholesterol content making it ideal for those who want healthy food without sacrificing taste.

Print Recipe

Vendakkai Mor Kuzhambu Recipe | Buttermilk Kuzhambu | How To Make

Author: Aadhya Sharma Cooking Method: Deep Frying, Multiple Cooking, Roasting, Simmering Cuisine: South Indian Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy D Delicious H Hot T Tangy Vegan

Difficulty: Intermediate Prep Time 5 min Cook Time 5 min Total Time 10 mins

Servings: 4

Best Season: Suitable throughout the year

Description

Vendakkai Mor Kuzhambu recipe is a nice combination of plain rice, idiyappam, and a variety of rice. Extra buttermilk can be used like this and turned into a tasty side dish/kulambu. Vegetables like ash guard, chow-chow, seppankizhangu (yam, colacasea) can be used. Here I have used ladies fingers.

Ingredients

Servings

Ingredients

• 1 cup Butter Milk
• ¹⁄₂ cup Milk (if buttermilk is too sour)
• ¹⁄₂ cup Lady Finger (cut into 2 pieces)
• Salt (to taste)
• 1 pinch Turmeric Powder

Spices To Grind

• ¹⁄₄ cup Grated Cocount
• 1 tablespoon Cumin Seeds
• 3-4 Green Chillies (can use more or less according to the spiciness wanted in the dish.)
• ¹⁄₂ tablespoon Fenugreek Seeds
• ¹⁄₂ tablespoon Coriander Seeds
• 1 tablespoon Gram Dal or Fried Gram Dal

Ingredients for Garnish

• Mustard Seeds
• Curry Leaves
• 1 tablespoon Coconut Oil

Instructions

Method

1. Pour buttermilk in a vessel suitable to be kept on the stove. Adjust the sourness by adding milk.

   Mark as complete

2. Grind together the ingredients given under the heading “grind” to smooth paste and mix it with the buttermilk.

   Mark as complete

3. Add salt to taste.

   Mark as complete

4. Heat little coconut oil in a Kadai. Add mustard seeds, curry leaves and add ladies finger pieces and fry until it is cooked and soft to touch.

   Mark as complete

5. Add it to mor kuzhambu.

   Mark as complete

6. Place the mor kuzhambu vessel on fire and keep it for a minute or two until it starts to boil.

   Mark as complete

7. Remove from fire and mor kuzhambu is ready to serve with plain rice, variety rice, idiyappam etc.

   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 153kcal

% Daily Value *

Total Fat 11g17%

Cholesterol 12mg4%

Sodium 15mg1%

Potassium 76mg3%

Total Carbohydrate 5g2%

Dietary Fiber 1g4%

Protein 4g8%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.