Moar Kuzhambu (Spices in Thick Buttermilk)

Moar Kuzhambu or thick gravy of buttermilk in a mixture of spices with vegetables. Its  is a welcome break from the regular tamarind based sambar and rasam. This dish  is very similar to North Indian Kadhi. This not so sour or spicy gravy, is generally  eaten with steaming rice and paruppu usili.

Recipe from Cook and See  Part 1


  • Slightly sour curd 2 cups,
  • Green chillies 4 to 6 ,
  • Cumin seeds ¼ teaspoon,
  • Red gram dal ½ teaspoon,
  • Bengal gram dal 1 teaspoon,
  • Coconut (grated) ½ cup to 1 cup,
  • Rice ½ teaspoon,
  • Curry leaves few (tear into two)
  • Coriander leaves to garnish few sprigs (chopped)
  • Gingelly/Sesame oil or coconut oil 3 teaspoon,
  • Salt 1½ teaspoon,
  • Turmeric powder ½ teaspoon,
  • For seasoning : Gingelly oil 2 teaspoon, mustard 1 teaspoon,  red chillies 2, coriander seeds ½ teaspoon (optional),
  • Vegetables: chow chow or chayote squash, brinjal, ash gourd, ladys finger, potatoes, colocasia, manathakkali (Black night shade), salted and dried,  chudakkai or thummattikai (Turkey berry), salted and dried, any one or a combination of the above vegetables can be used. If using  Chow chow ,potatoes or colocasia, boil them separately, peel and add to the moar kuzhambu. – Half to three fourths cup.


  1. Beat the curd well, adding 1/2 cup  to 1 cup of  water.
  2. Soak the dals (Red gram and Bengal gram) in water for 15 minutes. Drain and grind to smooth paste with green chillies, cumin seeds, rice and grated  coconut.
  3. Add the ground paste and salt  to the beaten curd . Keep aside.
  4. In a deep pan or kadai , add gingelly oil, add mustard . When it splutters, add red chillies, coriander seeds and curry leaves.
  5. If ladies finger or brinjal, thummatti kai, chundakai or manathalkkali, is chosen, add them to the seasoning and stir fry till soft.
  6.  Add  the curd in which the ground  paste is added . If Chow chow , Colocasia ,potato or other vegetables are chosen , boiled separately, add them, along with curd.
  7. Cook in low heat,till everything combines into a thick mixture .
  8. Keep on stirring while cooking, so that the kuzhambu doesn’t stick to the bottom of the kadai.
  9. Do not cook for a long time as the curd may separate. Remove from fire .
  10. Garnish with coriander leaves.


  1. Omum, thyme seeds (AJWAIN) can be used as a seasoning to get a distinct flavour to the  moar kuzhambu.
  2.  Coconut gratings ,green chillies and cumin seeds alone could be ground and mixed with curd, omitting the dals
  3. Rice flour can be mixed with 1 to 2 tablespoon of water and added to the boiling kuzhambu.
  4. Moar kuzhambu can be made more tasty , if you add Amvadai to the kuzhambu.

Variation : Vadai Moar kuzhambu

Soak black gram dal, Bengal gram dal and red gram dal all ¼ cup of each, for 15 to 20 minutes in water and drain. Grind along with salt, red chillies, adding very little water, to a rough paste. Make small balls from the paste and deep fry in hot oil to golden brown. Drop into the hot moar kuzhambu and relish.