Mor Kuzhambu (மோர் குழம்பு — South Indian Buttermilk and Turmeric Curry)

Mor Kuzhambu is a light, cooling Tamil curry made with tangy buttermilk, ground coconut, and warming spices, typically incorporating taro, colocasia, or fried tofu. Unlike thick gravies, it is intentionally thin and bright — a palate-cooling counterpoint to fiery South Indian meals, especially welcome in summer.

Serves: 4

Ingredients

• 500ml (2 cups) buttermilk (or plain yogurt thinned with water)
• 200g (7 oz) firm tofu, cut into 2cm (¾ in) cubes and fried until golden
• 50g (1.75 oz) fresh or frozen grated coconut
• 1 tbsp (8g) raw rice, soaked 15 minutes
• 2 fresh green chillies
• 1 tsp (3g) cumin seeds
• ½ tsp (1.5g) turmeric
• 1 tsp (5g) salt

For the tempering:

• 1 tbsp (15ml) coconut oil
• ½ tsp (2g) mustard seeds
• 10 fresh curry leaves
• 2 dried red chillies
• Pinch of asafoetida (hing)

Instructions

1. Grind together the soaked rice, grated coconut, green chillies, and cumin seeds with a splash of water to a smooth paste.
2. Whisk the buttermilk until smooth. Stir in the coconut paste, turmeric, and salt.
3. Pour into a heavy saucepan and warm gently over low heat, stirring constantly. Do NOT allow to boil — the buttermilk will curdle. Heat to just below a simmer, about 5–7 minutes.
4. Add the fried tofu cubes and stir gently. Keep warm on the lowest heat.
5. For the tempering, heat coconut oil in a small pan. Add mustard seeds and wait for them to pop, 30–60 seconds. Add curry leaves, dried red chillies, and asafoetida. Sizzle 20 seconds.
6. Pour the tempering over the kuzhambu and serve immediately with steamed rice.

Cook's Notes: The most important rule is to never boil Mor Kuzhambu — low, slow heat keeps it silky. Taro root or ash gourd are traditional additions; simply steam them first before adding.