Buttermilk curry recipe / Mor Kolambu / Mor Kuzhambu recipe – south indian recipes

Buttermilk curry or mor kuzhambu  is a mildly spiced yogurt gravy and is best served with steamed rice.  Vegetables like ladys finger, white pumpkin or small onions can be added to it to give a nice and healthy flavour.  In this recipe I have added white pumpkin to the curry.

White pumpkin has many medicinal and nutritional properties and is one of the healthy vegetables easily available in the local market.  White pumpkin is low on calories but high in water content and is ideal for weight watchers. It helps relieve frequent colds and aids digestion.

White pumpkin yoghurt curry is a traditional south indian recipe using ashgourd and yoghurt.  This dish makes up for a delicious and nutritious meal and can be prepared in lesser time.  It is also a very common dish in many of the households in Southern India and prepared more often during special occasions  or any religious festivals.

Prep Time :  10 mins

Cook Time : 15 mins

South Indian cuisine


Curd –  500 ml

Oil – 1 tablespoon

Mustard seeds – 1/2 tsp

Urad dal – 1/4 tsp

Methi seeds – 1/4 tsp

Red chillies – 4 small nos.

Few curry leaves

Turmeric powder – 1/4 tsp

Boiled white pumpkin pieces – 1/2 cup

Oil or ghee – 2 tablespoons

Salt to taste


Grated coconut – 5 tablespoons

Ginger – 1 inch small piece

Green chillies – 2 nos

Cumin seeds – 1/2 tsp

Few coriander leaves

Soaked chana dal – 2 tablespoons  (soak chana dal for half an hour)


In a mixer grinder, add soaked chana dal, fresh coconut, green chillies, ginger, coriander leaves and cumin seeds.  Add little water and grind to a smooth paste.

Keep the ground paste aside.  Heat 2 tablespoons of oil or ghee in a kadai or pan on medium flame.  Add rai, urad dal, methi seeds, red chillies and curry leaves.  Saute for a minute till the dal changes its colour.

Add the ground paste, turmeric powder and salt.  Mix well and cook on a low flame for 2 minutes.  Add little water if required.

Whisk the curd well  with the help of a whisker.  Then add the whisked curd to the pan.  Place a lid over the pan and cook on a low flame for 2 minutes.

Add boiled pumpkin pieces and give a good mix.  Boil the mor kuzhambu on a low flame till it becomes frothy. Do not over boil,  else curd might curdle.


Mor kuzhambu or buttermilk curry is ready to be served.  Serve the curry hot with steamed rice and enjoy!!


Use fresh curd for mor kulambu for better taste.

You can also add vegetables like ladys finger, cucumber, small onions or brinjals instead of white pumpkin,

Add green chillies or red chillies as per your taste and preference.

At the time of grinding the paste, you can  1 or 2 teaspoons of rice flour.  This helps in preventing the curd from separating and also binds the curry.

Lastly  do not boil mor kuzhambu. Switch  off the flame when it  becomes frothy or  is about to boil.



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