Mor Kuzhambu (lightly spiced buttermilk curry) is the south Indian kadhi which is lightly spiced and has a coconut base. It is my go-to recipe during the hot months of summer!
Mor Kuzhambu is essentially South Indian Kadhi and regular readers of the blog know how much I love Kadhi. I have mentioned it so many times on this blog as Kadhi being one of my most favourite foods ever.
Oh! I know, I know, I am doing the A-Z of Baking and I know posting this will mean two posts in a day :O :O :O but then I made the best ever Mor Kuzhambu yesterday! And even my mother in law praised it to no ends. I think that deserves a place on the blog, besides it is so hot in Bangalore these days that the only things one can really eat are the dishes with tons of curd in it.
And the more I explore, the more I realise that there is a version of kadhi or yoghurt gravy in almost all parts of the country. Some have slight variations like sweetish Gujarati kadhi and some more pronounced like Mor Kuzhambu which has yoghurt but skips the besan completely and uses coconut instead. I am also realising I adore almost all of them. May be, I will post all of them one by one!
In the meanwhile, here is Mor Kuzhambu lightly spiced perfect curry for a summer lunch with a bowl of rice and it takes all of 20 minutes to make this from start to end and under 30 minutes recipes are what are working for me these days, considering it is a torture to stand in the kitchen, really!