In India, a plate of rice is rarely served alone. It’s almost always accompanied by something luscious and flowing to balance its texture—a rich dal, a vibrant curry, or even just a spoonful of melted ghee. One of the most beloved of these accompaniments, especially in the south, is Mor Kozhambu. This light, tangy yogurt curry is the ultimate comfort food, a simple yet profound sauce that transforms a simple meal. It reminds me of the Japanese tradition of ending a meal with rice and pickles—a clean, satisfying conclusion. This particular version is my go-to; it’s incredibly quick, easy, and bursting with authentic flavor. I love serving it with a simple eggplant stir-fry and steamed rice for a truly wholesome meal.
Ingredients
• (Serves 2-3)
• 2 cups / 480g plain yogurt, not Greek style
• 2 tsp / 8g rice flour or chickpea flour (besan)
• ¼ tsp / 1g ground turmeric
• ¾ tsp / 2g sambar powder
• ⅓–½ tsp salt, or to taste
• 1 tsp / 5ml olive or peanut oil
• 1 generous pinch ground asafetida (hing)
• ½ tsp / 2g whole brown mustard seeds
• ¼ tsp / 1g whole fenugreek seeds
• 1 tbsp chopped fresh cilantro
• 1 fresh hot green chili, finely chopped, optional
Instructions
1. In a medium bowl, whisk the yogurt until completely smooth. Gradually pour in 2 cups / 480ml of water, whisking continuously to create a thin, lump-free mixture.
2. In a small bowl, make a smooth paste by mixing the rice or chickpea flour with a tablespoon of water. Add this paste to the diluted yogurt along with the turmeric, sambar powder, and salt. Whisk everything together until well combined.
3. Heat the oil in a small saucepan over medium heat. Once hot, add the asafetida, followed by the mustard seeds. When the mustard seeds begin to pop, add the fenugreek seeds and stir once.
4. Carefully pour the yogurt mixture into the saucepan. Stirring constantly, bring the sauce to a gentle simmer over low-medium heat. Be careful not to boil it. Let it simmer for 2-3 minutes, continuing to stir, until it thickens slightly.
5. Remove from heat and stir in the chopped fresh cilantro and optional green chili. Serve immediately in small bowls.
Nutritional Information
• A light and healthy curry, low in calories and fat.
• Rich in probiotics from yogurt, which supports gut health.
• Contains beneficial spices like turmeric and fenugreek, known for their anti-inflammatory properties.
• A good source of calcium and protein.
Pro Tips
• Use slightly sour yogurt for the most authentic, tangy flavor. Leaving plain yogurt in a warm spot for 24 hours works perfectly.
• To prevent the yogurt from curdling, stir the sauce constantly over low heat and never let it reach a rolling boil.
• Make a smooth, lump-free paste with the flour and water before adding it to the yogurt. This ensures a silky texture.
• For a complete South Indian meal, serve with steamed rice, a simple dal, and a vegetable side dish (poriyal).
FAQ
Q: Can I make this Mor Kozhambu recipe vegan
A: Yes, you can easily make this recipe vegan. Substitute the dairy yogurt with a plain, unsweetened, and slightly tangy plant-based yogurt, such as coconut, soy, or cashew yogurt. The rest of the ingredients are naturally plant-based.
Q: Is this Mor Kozhambu recipe gluten-free
A: This recipe is naturally gluten-free as it uses rice flour or chickpea flour (besan) as a thickener. To ensure the entire dish is gluten-free, use a certified gluten-free asafetida (hing), as some commercial brands contain wheat flour as a filler.
Q: How can I add more protein to this vegetarian meal
A: While the yogurt provides some protein, you can boost it by serving the Mor Kozhambu alongside a protein-rich lentil dish like a simple dal tadka. Another traditional option is to add fried lentil fritters (vada) to the curry, turning it into ‘Vada Mor Kozhambu’.
Q: How do I store leftover Mor Kozhambu
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a saucepan over low heat, stirring constantly. Do not bring it to a boil, as this can cause the yogurt base to split or curdle.
