Ever noticed how some dishes instantly make you feel lighter?
That’s exactly what mor kuzhambu does.
This ash gourd mor kuzhambu is cooling, mildly tangy, and incredibly soothing, the kind of dish you crave when the weather is hot, your appetite is low, or you just want simple home food. No onion, no garlic, no heavy spices. Just clean flavors that work beautifully with hot rice.
If you grew up eating South Indian meals, this dish probably feels familiar. And if you’re making it for the first time, you’ll quickly realize why it’s a staple in so many homes.
Mor kuzhambu is a traditional South Indian curd-based curry, especially popular in Tamil Brahmin and Andhra-Tamil households. It’s often cooked during summer because curd naturally cools the body and aids digestion.
What makes it special is the balance:
Different homes make it with different vegetables; ash gourd, okra, brinjal, or even just plain, but the base remains comforting and gentle.
This is not a “restaurant-style” dish.
It’s pure home food, the kind that feels right every single time.
If you’re looking for a dish that’s light yet satisfying, this one checks all the boxes.
Ash gourd itself is high in water content and known for its cooling properties, making it perfect for curd-based gravies.
This recipe uses simple pantry ingredients, but each has a purpose.
You start by gently roasting spices in oil, nothing rushed, nothing browned too much. The pepper, fenugreek, coriander, and cumin release a warm aroma that sets the tone for the dish.
Once the soaked dals, ginger, green chillies, coconut, and curry leaves join in, everything smells nutty and comforting. The beaten curd is added gently and mixed on low heat; this step helps everything blend smoothly without splitting.
After cooling, this mixture is ground into a silky paste that becomes the backbone of the kuzhambu.
In a separate pot, mustard seeds crackle in oil, red chillies and curry leaves follow, and chopped ash gourd cooks slowly until soft and translucent. The ground masala is stirred in, water is added for consistency, and the kuzhambu is allowed to simmer gently, never boiled.
The result?
A light, pourable curry that smells fresh, tastes balanced, and feels incredibly satisfying.
Pro Tip 💡: Always use mildly sour curd, not very sour. Too much sourness can overpower the dish.
Vegan Swap 🌿: Replace curd with thick, unsweetened plant-based yogurt (like coconut curd). Keep the flame very low to avoid splitting.
This is the kind of dish you can make even on tired days and still feel good about eating.
Mor kuzhambu is best enjoyed simply:
It doesn’t need elaborate accompaniments, simplicity is the charm.
Serve warm, not piping hot. Mor kuzhambu tastes best when it’s gently heated and allowed to rest for a few minutes before serving.
Store in an airtight container in the refrigerator for up to one day. Because it’s curd-based, it’s best not to keep it longer.
Reheat on very low flame, stirring gently.
Do not boil. If needed, add a little water to loosen the consistency.
Take it slow, Mor kuzhambu rewards patience.
Other Related Recipes You Might Like
This traditional Ash Gourd Mor Kuzhambu by Hema Subramanian is a classic Tamil Nadu recipe made with buttermilk, coconut, spices, and ash gourd. Light, comforting, and perfect with hot rice.
|
Soak toor dal and chana dal until soft |
Arrange spices and coconut|
Heat oil in a kadai for masala |
Add coriander and cumin seeds and roast gently
Add soaked dals, ginger, and green chillies
Add curry leaves, coconut, and hing
Add beaten curd and mix gently
Cool mixture and grind to smooth paste
Add ash gourd, salt, turmeric, and water, cook covered
Add ground masala and mix well
Garnish with coriander and curry leavesServings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
