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Mor Kuzhambu is one of Tamil Nadu’s most beloved comfort curries—and when made with sorakkai (bottle gourd), it becomes even more special. This dish isn’t just soothing—it’s soulful. I grew up watching this kuzhambu simmer on lazy summer afternoons, often made with leftover curd and seasonal vegetables like ash gourd or bottle gourd.
Interestingly, this recipe shares roots with Majiga Pulusu (as we call it at home), its Andhra counterpart—also a tangy buttermilk curry made with sorakaya (bottle gourd) and tempered spices. While the Tamil version often uses coconut, the Andhra-style can be lighter or thickened differently, but both are deeply loved summer staples across South India
But did you know this humble kuzhambu is part of an ancient revival? The technique of blending coconut and spices into buttermilk, then warming it gently without boiling, goes back to temple kitchens and Ayurvedic food logic. It’s naturally cooling, sattvic, and meant to nourish without overwhelming the senses.
This version is what I call dump-style mor kuzhambu/ majiga pulusu—no frying or grinding separately. Just blend, cook, and pour your love into it. Ideal for summer. Perfect with hot rice and a spoon of ghee. And ready to hold your memories too.
Ingredients & Their Roles
| Ingredient | Role in the Dish |
|---|---|
| Bottle Gourd (Sorakkai) | Seasonal summer vegetable that softens easily and absorbs the flavors of the kuzhambu. Its cooling nature pairs beautifully with buttermilk. |
| Buttermilk/Curd | Forms the base of the kuzhambu—naturally tangy and aids digestion, especially during hot months. |
| Coconut | Adds body, natural sweetness, and creaminess to the curry. |
| Green Chilies | Provides gentle heat without overpowering the dish. |
| Cumin Seeds | Adds earthiness and aids digestion; a key component in most traditional mor kuzhambu blends. |
| Soaked Rice or Dal | Optional thickener for body and traditional texture. |
| Ginger | Optional but gives a mild heat and balances the cooling ingredients. |
| Tempering (Mustard, Red chili, Curry Leaves) | Adds aroma, crunch, and traditional South Indian character. |
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Directions to make sorakkai mor kuzhambu
- Soak rice and dal:
Soak raw rice and toor dal in 1/2 cup water for 15 minutes.
- Prepare the Coconut Paste:
In a blender, grind grated coconut, green chilies, cumin seeds, soaked rice, and ginger with just enough water to form a smooth, flowing paste.
- Make the buttermilk:
Whisk ½ cup slightly sour curd with 1 to 1¼ cups water until smooth and thin to make the buttermilk base for mor kuzhambu.
- Cook the Vegetable, Simmer u0026 Add Buttermilk:
Boil sorakkai cubes with turmeric, salt, and a little water until soft but not mushy. Add the ground coconut paste to the cooked sorakkai and simmer for 2–3 minutes. Then reduce the flame completely, pour in the whisked buttermilk, and gently heat for another 2–3 minutes without boiling.
- Tempering and Serve:
In a small pan, heat coconut oil. Add mustard, red chili, curry leaves, and hing. Let them splutter and pour over the kuzhambu. Serve hot with rice.
Pro Tips for Perfect Sorakkai mor kuzhambu
- Don’t boil buttermilk. Always heat it on a low flame to avoid curdling.
- For a thicker texture, add 1 tsp soaked raw rice to the coconut paste.
- Use sour curd or fermented buttermilk for authentic flavor.
- Cook the bottle gourd just until soft—overcooking makes it mushy and watery.
- Use coconut oil for tempering to bring out the traditional flavor of Tamil-style mor kuzhambu.
Serving Suggestions
- Serve hot over seeraga samba or raw rice with a drizzle of ghee.
- Pairs beautifully with dump-style vazhakkai curry, thengai podi, or paruppu usili.
- Can also be served as part of a summer cooling platter with cucumber pachadi and neer mor.
FAQs About Sorakkai mor kuzhambu
While coconut is traditional and adds creaminess, you can skip it and thicken the kuzhambu with soaked chana dal and cumin instead. However, the authentic taste of Tamil-style bottle gourd mor kuzhambu comes from coconut
Use sour curd or fermented buttermilk that’s at least a day old. This gives the dish its signature tang and helps preserve it better.
Always heat on a low flame and never boil after adding buttermilk. Stir continuously for even heating. This step is crucial in dump-style bottle gourd mor kuzhambu recipes.
Yes! Bottle gourd is a cooling vegetable and mor kuzhambu is a gut-friendly, probiotic-rich curry perfect for hot summer days in South India.
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