Chow Chow Mor Kuzhambu | How to make Mor Kulambu ~ Simple Delicious Food Recipes

Chow Chow Mor Kuzhambu is a delicious side dish made with seasoned curds or yogurt. It bursts with flavour and makes a wonderful side dish for mixed rice like Coconut Rice.

We mostly make a mor kuzhambu with Lady’s Finger along with Thengai Sadam, so we thought we could change the vegetable and see how it tastes.

We mostly make these mixed rice variety Tamil Nadu Style during Saturday and this simple and easy side dish is easy to make. Especially when you have excess curds on hand, this is the dish for you to make.

This is for Day 2 of Meal Time Dishes for BM#95, Week2. Enjoy these easy to make meal time dishes.

Chow Chow Mor Kuzhambu

Chow Chow Mor Kuzhambu | How to make Mor Kulambu

Ingredients Needed:

2 cups Chow Chow

For the Masala Paste:

1/2 tsp Rice
1/2 tsp Toor Dal
1 tbsp Coconut, grated
2 nos Green Chillis
1/2 tsp Cumin seeds

1/2 cup Curds / Yogurt
A Pinch Turmeric Powder
Salt to taste

For Tempering

Handful Curry Leaves
1 tsp Coconut Oil

How to make Chow Chow Mor Kozlambu:

For the Vegetable
Wash, peel, and cube the Chow Chow, pressure cook with just enough water for a whistle. Let the pressure fall down.

For the Masala Paste:

Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chilies and cumin seeds.
In a bowl, mix the ground paste with curds, turmeric powder, salt and required amount of water. Water depends on the quantity you want the gravy to be and also the thickness.

In a pan, bring this liquid to boil. Once it comes to boil, sim and cook for 5 mins. At this stage it will get very thick, so keep an eye to make sure the bottom doesn’t get burnt.
Add the cooked vegetable to the boiling gravy.

For Tempering:

In a nonstick pan, heat 1 tsp of Coconut Oil and add curry leaves. Temper the boiling gravy with this oil. Coconut oil adds a lot of flavour to this gravy. If you are not comfortable using coconut oil, you can replace with oil of your choice.

We always serve Coconut Rice/ Thenga Sadam with this Vendakkai Mor Kulambu. However, we thought we could change the vegetable and see. The recipe is the same, yet the vegetable makes it different. I have another Vellai Poosanikai Mor Kuzhambu made differently.

How to make Chow Chow Mor Kuzhambu

Chow Chow Mor Kuzhambu | How to make Mor Kulambu

Chow Chow Mor Kuzhambu is a delicious side dish made with seasoned curds or yogurt. It bursts with flavour and makes a wonderful side dish for mixed rice like Coconut Rice.

Ingredients

For the Vegetable

2cups Chow Chow
Water as required

For the Masala Paste:

1/2tsp Rice
1/2tsp Toor Dal
1tbsp Coconutgrated
2nos Green Chillis
1/2tsp Cumin seeds
1/2cup Curds / Yogurt
A Pinch Turmeric powder
Salt to taste

For Tempering

Handful Curry leaves
1tsp Coconut Oil

Instructions

For the Vegetable

Wash, peel, and cube the Chow Chow, pressure cook with just enough water for a whistle. Let the pressure fall down.

For the Masala Paste:

Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chilies and cumin seeds.
In a bowl, mix the ground paste with curds, turmeric powder, salt and required amount of water. Water depends on the quantity you want the gravy to be and also the thickness.
In a pan, bring this liquid to boil. Once it comes to boil, sim and cook for 5 mins. At this stage it will get very thick, so keep an eye to make sure the bottom doesn’t get burnt.
Add the cooked vegetable to the boiling gravy.

For Tempering:

In a nonstick pan, heat 1 tsp of Coconut Oil and add curry leaves. Temper the boiling gravy with this oil. Coconut oil adds a lot of flavour to this gravy. If you are not comfortable using coconut oil, you can replace with oil of your choice.

Recipe Notes