MOR KULAMBU

Kulambu is a traditional recipe originated from the state of Tamilnadu, South India. It is a recipe made most frequently in every tamil household. There are more than 50 varieties of kulambu. Some of them are spicier, whereas some of them are not. But, each variety has its unique taste and flavour to it.

Mor kulambu is not spicy and has a mild flavour to it. It is perfect recipe for someone who doesn’t like spicy foods. Curd and coconut are the basic ingredients for this recipe. Vegetables like white pumpkin, okra or drumstick can also be added to this recipe.

Mor kulambu is served with rice for lunch. Any vegetable curry or fryums goes really well with this rice.

ABOUT THE RECIPE:

This is the authentic recipe that we’ve been making in our family for generations. This recipe doesn’t involve any ginger or onions. I’ve used white pumpkin for this recipe, which can be substituted with okra or drumstick. Also, slightly sour curd is preferred for this recipe.

INGREDIENTS FOR MOR KULAMBU:

• WHITE PUMPKIN – 250 GMS
• TURMERIC POWDER – 1/2 TSP
• SALT – AS REQUIRED

FOR BLENDING:

• COCONUT (DICED/GRATED) – 1 CUP
• RAW RICE – 1 TBSP
• TOOR DHAL – 1 TBSP
• CUMIN SEEDS – 1 TSP
• GREEN CHILLIES – 2~3 NOS.

FINAL TAMPERING:

• CURD – 1 CUP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• DRY RED CHILLIES – 2 NOS.
• CURRY LEAVES – 10 NOS.
• COCONUT OIL – 1 TBSP

HOW TO MAKE MOR KULAMBU:

• Wash and soak raw rice and toor dhal for about 10 minutes.

• Add the curd to a bowl and add 1/2 cup of water to it. Whisk it well and keep it aside.

• Add the pumpkin, turmeric powder and salt to a cooking pot.

• Add around 2 cups of water to it and turn on the flame. Let the pumpkin cook completely. It takes around 5 to 10 minutes on medium-high flame.

• Meanwhile, add the coconut, soaked rice and toor dhal, green chillies and cumin seeds to a blender and blend them to a fine paste.

• Once the pumpkin is cooked completely, add the blended paste to it. Also add 1 or 2 cups of water to adjust the consistency.

• Mix it well and let it boil for 5 minutes.

• While it starts to boil, heat a tadka pan and add 1 tbsp of coconut oil to it. Once the oil is heated, add the mustard seeds and urid dhal to it.

• Once the mustard seeds start to splatter, add the dry red chillies and curry leaves to it. Fry it for 5 to 10 seconds.

• Pour it to the pot and mix it well. Let it boil completely.

• Once it starts to boil completely, add the diluted curd to it.

• Once the curd is added, continue to cook it on medium-high flame until it starts to boil.

• Once it starts to boil, turn off the flame. Do not let it boil completely. Boiling it for a long time alters the texture of the curd.

YUMMY AND DELICIOUS MOR KULAMBU IS READY.

SERVE IT WITH HOT STEAMED RICE.

I HAD MOR KULAMBU WITH HOT STEAMED RICE, PAIRED WITH BABY POTATO THOKKU AND KURKURI BHINDI .

MOR KULAMBU

Recipe by foodpassion1513Course: Kulambu, Lunch, Traditional recipe, Veg Kulambu, Vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

150

kcal

Kulambu is a traditional recipe originated from the state of Tamilnadu, South India. It is a recipe made most frequently in every tamil household. There are more than 50 varieties of kulambu. Some of them are spicier, whereas some of them are not. But, each variety has its unique taste and flavour to it.
Mor kulambu is not spicy and has a mild flavour to it. It is perfect recipe for someone who doesn’t like spicy foods. Curd and coconut are the basic ingredients for this recipe. Vegetables like white pumpkin, okra or drumstick can also be added to this recipe.
Mor kulambu is served with rice for lunch. Any vegetable curry or fryums goes really well with this rice.

Ingredients

• WHITE PUMPKIN – 250 GMS

• TURMERIC POWDER – 1/2 TSP

• SALT – AS REQUIRED

• FOR BLENDING:

• COCONUT (DICED/GRATED) – 1 CUP

• RAW RICE – 1 TBSP

• TOOR DHAL – 1 TBSP

• CUMIN SEEDS – 1 TSP

• GREEN CHILLIES – 2~3 NOS.

• FINAL TAMPERING:

• CURD – 1 CUP

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• DRY RED CHILLIES – 2 NOS.

• CURRY LEAVES – 10 NOS.

• COCONUT OIL – 1 TBSP

Directions

• Wash and soak raw rice and toor dhal for about 10 minutes.
• Add the curd to a bowl and add 1/2 cup of water to it. Whisk it well and keep it aside.
• Add the pumpkin, turmeric powder and salt to a cooking pot.
• Add around 2 cups of water to it and turn on the flame. Let the pumpkin cook completely. It takes around 5 to 10 minutes on medium-high flame.
• Meanwhile, add the coconut, soaked rice and toor dhal, green chillies and cumin seeds to a blender and blend them to a fine paste.
• Once the pumpkin is completely cooked, add the blended paste to it. Also add 1 or 2 cups of water to adjust the consistency.
• Mix it well and let it boil for 5 minutes.
• While it starts to boil, heat a tadka pan and add 1 tbsp of coconut oil to it. Once the oil is heated, add the mustard seeds and urid dhal to it.
• Once the mustard seeds start to splatter, add the dry red chillies and curry leaves to it. Fry it for 5 to 10 seconds.
• Pour it to the pot and mix it well. Let it boil completely.
• Once it starts to boil completely, add the diluted curd to it.
• Once the curd is added, continue to cook it on medium-high flame until it starts to boil.
• Once it starts to boil, turn off the flame. Do not let it boil completely.
• YUMMY AND DELICIOUS MOR KULAMBU IS READY.