Vellarikkai Mor Kuzhambu | Cucumber Mor Kulambu

Vellarikkai Mor Kuzhambu | Cucumber Mor Kulambu recipe

Vellarikkai Mor Kuzhambu | Cucumber Mor Kulambu is a refreshing and delectable South Indian dish that combines the cooling properties of cucumber with the tangy goodness of curd in a flavorful coconut-based gravy. Mor Kuzhambu, a popular curd-based curry in South India, is typically made with vegetables like ash gourd, ladies finger, or drumsticks, but adding cucumber gives it a delightful twist. This dish is known for its soothing qualities, making it an ideal choice during the hot summer months when you need a light and cooling meal.

The preparation is simple and quick, making it a perfect go-to recipe for busy days when you crave a flavorful and nutritious meal. The cucumber adds a mild crunch and refreshing flavor, while the slightly whipped curd and special coconut masala paste bring creaminess and depth to the gravy. This dish can be paired with steamed rice, making for a satisfying and healthy meal.

Vellarikkai Mor Kuzhambu is an easy-to-make, flavorful South Indian curry that offers a cooling respite from the summer heat. The combination of cucumber, curd, and coconut masala makes it not only delicious but also nutritious. It is a great addition to your regular menu, especially during hot weather, and pairs perfectly with steamed rice for a wholesome meal. Its light yet flavorful nature makes it a family favorite, perfect for those who seek comfort food with a healthy twist.

Ingredients

Vellarikkai(Cucumber) -1 cup (chopped to cubes )
Slightly whipped curd -1 1/2 cups
Mustard seeds-1/2 tsp

Salt to taste

Oil -1 tsp

Red chilly -1 no
Asafoetida a pinch

Curry leaves few

Grind Together

Grated coconut -1/4 cup

Roasted gram (pottu kadalai)-1 1/2 tbsps

Green chillies - 4 -5 nos

Ginger -1 inch piece

Turmeric powder -1/2 tsp

Recipe Video

Method

👉 Scrape the skin of the cucumber and chop it into bite sized cubes set aside.

👉Grind the ingredients for the masala to a fine paste adding little water, set aside.

👉Now in a vessel mix the whipped curd, little water (donot make it too thin), ground masala, salt and keep it ready .

👉Heat oil in a kadai add mustard seeds, red chilly, asafoetida, curry leaves and allow it to splutter. Add chopped cucumber sprinkle little water and cook covered for 5 mins or until the cucumber is 3/4 th done.

👉Pour the buttermilk mixture.

👉Check for salt .Bring the kulambu to a boil and immediately remove from fire ( donot overcook the kulambu )serve hot with rice.

Preparation time -15 mins

Serves-4

Note
This kulambu must be slightly thick and not watery.