Mor Kulambu
A tangy and savory South Indian yogurt-based curry, traditionally made with a ground coconut and spice paste. This comforting dish, often featuring ash gourd, is cooked gently to prevent curdling and finished with a classic tempering. It's a perfect light and flavorful accompaniment to steamed rice.
For 4 servings
Grind the Spice Paste
- Drain the soaked toor dal completely.
- In a blender or grinder jar, combine the drained dal, grated coconut, green chillies, ginger, cumin seeds, coriander seeds, and turmeric powder.
- Add about 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
Cook the Ash Gourd
- In a medium pot or kadai, add the cubed ash gourd and 1 cup of water.
- Bring to a boil over medium heat, then reduce to a simmer.
- Cook for 8-10 minutes, or until the ash gourd is tender, translucent, and fork-tender but not mushy.
Prepare the Yogurt Base
- In a separate bowl, whisk the sour curd vigorously until it is completely smooth with no lumps.
- Add the besan to the whisked curd and mix well to ensure there are no lumps.
- Finally, add the ground coconut paste to the curd-besan mixture and stir until everything is well combined.
Combine and Simmer Gently
- Reduce the heat of the pot with the cooked ash gourd to the lowest possible setting.
- Slowly pour the yogurt mixture into the pot, stirring continuously to prevent curdling.
- Add salt and continue to stir gently for 4-5 minutes. The curry will thicken slightly and become frothy on top. DO NOT let it come to a rolling boil.
Prepare the Tempering (Tadka)
- In a small pan (tadka pan), heat the coconut oil over medium heat.
- Once hot, add the mustard seeds and wait for them to splutter completely.
- Add the urad dal and fry until it turns a light golden brown.
- Add the broken dried red chillies and curry leaves. Sauté for 20-30 seconds until the leaves are crisp.
- Turn off the heat and immediately add the hing. Give it a quick stir.
Finish and Serve
- Pour the hot tempering over the prepared Mor Kulambu.
- Mix gently and serve immediately with hot steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour, full-fat curd for the best tangy flavor and to minimize the risk of curdling.
- 2The most crucial step is to cook the kulambu on the lowest heat after adding the yogurt. Never let it boil vigorously.
- 3Besan (chickpea flour) is essential as it acts as a stabilizer and prevents the yogurt from splitting.
- 4Ensure the coconut paste is ground very finely for a smooth, homogenous texture in the final curry.
- 5Serve immediately for the best taste and texture. It can thicken upon cooling.
Adapt it for your goals.
Vegetable Swap
Replace ash gourd with other vegetables like sautéed okra (vendakkai), chayote squash (chow chow), or yellow pumpkin. Ensure okra is fried first to remove its sliminess.
Vada Mor KulambuVada Mor Kulambu
A festive variation where you add pre-made and soaked medu vadas (lentil fritters) to the finished kulambu. Let them soak for 15-20 minutes before serving.
Kerala Style (Pulissery)Kerala Style (Pulissery)
For a slightly different flavor profile, omit coriander seeds and add a pinch of fenugreek powder. Some variations also use ripe mango or pineapple instead of vegetables for a sweet and sour taste.
Why this is on our healthy list.
Promotes Gut Health
The primary ingredient, curd (yogurt), is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Natural Body Coolant
Both yogurt and ash gourd are known in Ayurveda for their cooling properties, making this dish particularly comforting and suitable for warm weather.
Aids Digestion
Spices like ginger, cumin seeds, and hing (asafoetida) are well-known for their digestive properties, helping to prevent bloating and indigestion.
Hydrating and Low-Calorie
Ash gourd has very high water content (about 96%), making it extremely hydrating. The dish is light and low in calories, making it a good choice for a balanced meal.
Frequently asked questions
A single serving of Mor Kulambu (approximately 1 cup or 220g) contains an estimated 160-190 calories. This can vary based on the type of yogurt (full-fat vs. low-fat) and the amount of oil used.