South Indian
Mor Kuzhambu (Tamil Nadu Buttermilk Curry)
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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
The quantities follow this count.
How to cook it
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Soak the toor dal for 30 minutes, then grind it with the coconut, cumin seeds, and green chilies into a smooth paste.
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Simmer the diced vegetable in a little water with the turmeric until tender.
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Whisk the ground paste into the buttermilk until smooth, then stir this into the cooked vegetable along with the salt.
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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.
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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.
Watch how to cook Mor Kuzhambu (Tamil Nadu Buttermilk Curry)
Someone making it start to finish, so you can see what the steps look like.
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
Estimated, per serving
- Calories
- 150 kcal
- Protein
- 6 g
- Carbs
- 16 g
- Fat
- 7 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 440 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
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.
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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.