Tamil Mor Kuzhambu Yogurt Curry
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Mild yogurt curry with coconut spice paste and soft vegetables — classic Tamil mor kuzhambu.
Mor kuzhambu is a Tamil curd curry that cools a hot lunch. Slightly sour curd is simmered gently with a coconut paste and a vegetable such as ash gourd. The curry is made often in Tamil homes in summer because it is light and takes little time once the paste is ready.
Ingredients
How to Make It
Cook veg soft.
Add paste; simmer.
Finish whisked yogurt off boil; temper.
Nutrition per serving
* Approximate values per serving
Health Benefits
Probiotic-leaning yogurt stew. Don’t boil hard after yogurt or it splits.
Curd and coconut paste make the gravy creamy without cream, and a mild vegetable keeps the dish light.
Pro Tips
- →Low heat yogurt.
- →Fresh paste.
- →Serve with rice.
- →Whisk the curd smooth and add it off the heat to keep it from splitting.
- →Use slightly sour curd for the best flavour.
- →Finish with a tempering of mustard and curry leaves in a little oil.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Fresh coconut: about 354 kcal; Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Okra.
- 2Vazhakkai.
- 3Use ladies finger or sliced raw banana instead of ash gourd.
Frequently Asked Questions
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