Moor Kuzhambu is a buttermilk curry prepared as a pouring curry for rice. It is an easy to prepare tasty curry perfect for summer to reduce the heat. There are many variations are there in this mor kuzhambu plain moor kuzhambu and with veggies such as Vendaikkai moor kuzhambu, Vellarikkai moor kuzhambu, Ulundu Vadai Moor kuzhambu..etc.

Moor Kuzhambu is from Tamil Cuisine almost same as that of Kerala Moru Curry/ Pulissery. But the variation is in Tamil preparation they add thickening agents like chana dal or raw rice for the curry. But the taste is almost similar.

Poosanikai Moor Kuzhambu

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Tamil
White pumpkin / Sambal Poosani- 1/2 small(1 and 1/2 cups)
Salt- to taste
Turmeric powder- 1/4 teaspoon
Yogurt/ Curd, beaten- 1 cup

To grind:
Coconut, grated- 1/4 cup, heaped
Green chilies-3-4
Roasted Chana dal/ Soaked chana dal- 1 tablespoon
Cumin seeds- 1/2 teaspoon
Ginger-1/4 inch

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 3
Curry leaves- 2 strands
Asafetida/hing- 1/4 teaspoon

  • Peel and cut the white pumpkin into medium sized pieces. Transfer the diced pumpkin with enough water to submerge; add some salt and cover with a lid and cook till soft.(Do not add more water which makes the curry watery or else u have to drain the nutritious water after cooking)
  • In a blender jar add the grated coconut, green chillies, roasted chana dal, cumin seeds and ginger. Grind well to make a fine paste by adding little water while grinding.
  • Add the ground paste with turmeric powder and mix well. Bring it to boil.
  • Once the curry starts to boil beat the curd with a whisk or blend  using a blender jar if you have a tight lid.
  • Add the beaten yogurt and mix well and immediately switch off the gas. Check for salt and add if required. Do not cook after adding the yogurt else the curry will starts to split.
  • Heat oil in a pan and splutter the mustard seeds and then add the dry red chillies and curry leaves. Add the asafetida and switch off the gas.
  • Add this tempering on top of the curry and mix well.
  • Note: You could use roasted chana dal or soaked chana dal for this curry. Roasted chana dal saves the soaking time and could be made instantly. 
  • Some people use a teaspoon of raw rice while grinding. I personally donot like the taste of the curry when i prepare with rice. so i advice you to add half a teaspoon if you are adding.