Mor Kulambu is a South Indian dish which basically translates to “Buttermilk Stew”. Growing up, my mom made this during festive occasions. Though it can be enjoyed on a regular basis, it especially has an association with religious events. A delicious stew mostly made with a vegetable like Okra, Ash Gourd, Drumsticks, Winter melon, Colacasia (Taro Root) etc. Though I love them all, I am extremely partial to the one with taro root 
Its a fairly easy recipe without complicated steps. The only thing to keep in mind is not to overheat the yogurt – otherwise it curdles. The number of times I have curdled mor kulambu (during my beginner days) cannot be mentioned without me cringing to my roots! Of course, its still perfectly edible – but that texture? Naah – don’t curdle it people!
If I only knew of OPOS those days! Different recipes for mor kuzhambu exists, all of them fairly taking an average 15 min of your time. This OPOS recipe today is going to be a child’s play in comparison. It’s practically hands free and that’s a boon since Mor Kulambu demands your respect of constant stirring on low heat to avoid curdling. The number of times I have made this right before a meal is boundless and with chopped ash gourd/pumpkin and frozen coconut, this is a cinch to put together. As always, you don’t have to take my word for it - you can easily check this out in your kitchen in – wait.. 6-8 min from the time you finished reading my post (...)
Read the rest of 6 min Mor Kulambu (OPOS©) at Chef In You
© DK for Chef In You, 2018. |
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