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Mor Kozhambu (Quick South Indian Yogurt Curry) – vegetarian recipe
Stav Kogan

Mor Kozhambu (Quick South Indian Yogurt Curry)

A light, tangy yogurt curry that is the ultimate comfort food. This quick and easy Mor Kozhambu recipe is bursting with authentic South Indian flavor and is perfect with steamed rice and a simple stir-fry.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 cup
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • (Serves 2-3)
  • 2 cups (480 g / 16.9 oz) plain yogurt, not Greek style
  • 2 tsp (8 g / 0.28 oz) rice flour or chickpea flour (besan)
  • ¼ tsp (1 g / 0.04 oz) ground turmeric
  • ¾ tsp (2 g / 0.07 oz) sambar powder
  • ⅓–½ tsp salt, or to taste
  • 1 tsp (5 ml) olive or peanut oil
  • 1 generous pinch ground asafetida (hing)
  • ½ tsp (2 g / 0.07 oz) whole brown mustard seeds
  • ¼ tsp (1 g / 0.04 oz) whole fenugreek seeds
  • 1 tbsp (15 ml) chopped fresh cilantro
  • 1 fresh hot green chili, finely chopped, optional
  • 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).

Method
 

  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.
  3. Add this paste to the diluted yogurt along with the turmeric, sambar powder, and salt.
  4. Whisk everything together until well combined.
  5. Heat the oil in a small saucepan over medium heat.
  6. Once hot, add the asafetida, followed by the mustard seeds.
  7. When the mustard seeds begin to pop, add the fenugreek seeds and stir once.
  8. Carefully pour the yogurt mixture into the saucepan.
  9. Stirring constantly, bring the sauce to a gentle simmer over low-medium heat. Be careful not to boil it.
  10. Let it simmer for 2-3 minutes, continuing to stir, until it thickens slightly.
  11. Remove from heat and stir in the chopped fresh cilantro and optional green chili.
  12. Serve immediately in small bowls.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 9.2gFat: 3.7g

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