Morkhozumbu, Mor Kulambu



  • 5 cups of buttermilk
  • 4-5 green chillies, slit
  • 1 1/2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric powder
  • 2-3 tablespoons coconut, shredded
  • Salt to taste
  • 1 tsp mustard seeds
  • 1 sprig of curry leaves
  • Oil for seasoning
  • Water for diluting the buttermilk if needed



  1. Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick.
  2. Add salt and heat on a low flame till the buttermilk reaches room temperature.
  3. Take it from the fire and set aside.
  4. Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander and green chillies. Blend to a smooth paste.
  5. Add this coconut paste to the warm buttermilk,
  6. put it back on the stove and heat for approximately 4-5 minutes.
  7. Season it with mustard seeds and curry leaves. Delicious when eaten with hot plain rice.
  8. Cannot be re-heated on direct fire.