Mor Kuzhambu is a traditional and very popular South Indian sambar variety. Made using curd/yogurt, it is very easy to make and is quite delicious. Served with hot rice, this is made during festivals and special occasions.



Curd – 2 cups
White Pumpkin (or Okra/Bhindi) – 300 gms, chopped
Ginger – 1 inch piece
Green Chillies – 4 to 5
Dry Red Chillies – 4 to 5
Coriander Seeds – 2 tsp
Coconut – 1 tblsp, grated
Bengal Gram Dal – 2 tsp
Toor Dal – 2 tsp
Cumin Seeds – 1/4 tsp
Salt as per taste

For Tempering:
Mustard Seeds – 1/4 tsp
Urad Dal – 1/2 tsp
Asafoetida Powder – pinch
Dry Red Chillies – 1 or 2

1. Soak the bengal gram dal, toor dal, coriander seeds, ginger, green chillies and dry red chillies for 45 to 60 minutes.
2. Drain well.
3. Grind together with turmeric powder, cumin seeds and coconut to a fine paste.
4. Heat 1/4 cup of water in a pan over medium flame.
5. Add the pumpkin pieces, turmeric powder and salt.
6. Simmer for a few minutes.
7. Fry the tempering ingredients in little oil and add to the pan.
8. Whisk the curd and add to the pan along with the ground paste.
9. Stir well.
10. If required, add some water and simmer for a minute or two.
11. Serve hot with rice.