How to Make More Kulambu (Traditional & Healthy Version)
More Kulambu, also known as Mor Kuzhambu in Tamil Nadu, is a classic South Indian yogurt-based curry that is both comforting and nourishing. This tangy and mildly spiced dish is a staple in Tamil households, especially enjoyed during the hot summer months for its cooling effect. The main ingredients include curd (dahi), coconut, and a blend of freshly ground spices, making it rich in flavor and aroma. Traditionally, More Kulambu is served with steaming hot rice (chawal) and a simple vegetable stir-fry (poriyal), offering a wholesome meal experience. Rooted in Tamil Nadu’s culinary heritage, More Kulambu is often prepared during festivals like Pongal, Tamil New Year, and on auspicious occasions. The dish is known for its creamy texture and subtle sourness, achieved by using slightly sour curd. Its versatility allows for the addition of seasonal vegetables like ash gourd (poosanikai), okra (bhindi), or colocasia (arbi), making it adaptable to different tastes and nutritional needs. Loved for its lightness and gut-friendly ingredients, More Kulambu is an excellent choice for those seeking traditional South Indian flavors with a healthy twist.
Ingredients
Step-by-step instructions
Step 1 · Soak toor dal in warm water for 10 minutes
Soak toor dal in warm water for 10 minutes. Meanwhile, chop ash gourd (or bhindi) into small cubes and keep aside.
Step 2 · In a mixer jar
In a mixer jar, grind soaked toor dal, grated coconut, green chilies, cumin seeds, ginger, and a little water to make a smooth paste.
Step 3 · Boil the ash gourd pieces with a pinch of salt and turmeric powder ...
Boil the ash gourd pieces with a pinch of salt and turmeric powder in 1 cup of water until just soft. Drain and keep aside.
Step 4 · In a bowl
In a bowl, whisk the curd until smooth. Add the ground coconut-spice paste, turmeric powder, and salt. Mix well.
Step 5 · Combine the cooked vegetables and curd mixture in a heavy-bottomed ...
Combine the cooked vegetables and curd mixture in a heavy-bottomed kadhai. Heat gently on low, stirring continuously. Do not let it boil; switch off once it is hot and slightly thickened.
Step 6 · In a small tadka pan
In a small tadka pan, heat coconut oil. Add mustard seeds, fenugreek seeds, and curry leaves. Allow to splutter and pour this tempering over the kulambu.
Step 7 · Serve More Kulambu hot with steamed rice and a side of vegetable po...
Serve More Kulambu hot with steamed rice and a side of vegetable poriyal for a balanced South Indian meal.
Why this recipe is healthy
This traditional South Indian dish is light, low in calories, and packed with nutrients, making it ideal for calorie-conscious eaters. The use of minimal oil and the inclusion of vegetables and dal increase the protein and fiber content, helping with satiety and weight management. The probiotic-rich curd improves gut flora, while the absence of deep-frying and processed ingredients makes More Kulambu a wholesome and heart-friendly meal for everyday consumption.
A note on tradition
More Kulambu holds a cherished place in Tamil Brahmin cuisine and is a regular feature during auspicious occasions, family gatherings, and the Tamil New Year (Puthandu). It is especially valued during the summer, as its cooling dahi base helps balance body heat. Each household imparts its own twist—some add local vegetables, while others vary the tempering. The dish embodies the simplicity and healthfulness of South Indian cooking.