Tuesday, June 13, 2017

Non-Dairy Mor Kuzhambu (Delicious "Yogurt" Stew With Coconut)

Mor Kuzhambu is a classic South Indian coconut and cumin seed scented stew of vegetables with yogurt. It is another one of our family favorites from my childhood days. I had missed this delicious recipe as a vegan; when I figured out that if tofu can be substituted for the yogurt just like in "Yogurt" Rice and Non-Dairy Kadhi, life is good again :-)! Mor Kuzhambu over plain rice and a simple vegetable stir-fry - to live for!
Non-Dairy Mor Kuzhambu with Rice & Okra-Capsicum Stir-fry
Choose your favorite vegetables similar to the original Mor Kuzhambu; some favorites are winter melon (ash gourd or elavan), okra, moqua/chayote/opo squash, taro root, cucumbers, Jack fruit seeds, ripe or green mangoes and green or ripe plantains. Green mangoes may be added to any vegetable; mango-cucumger or mango-squash is a delightful combo. When using green mangoes, adjust the lime/lemon as the mangoes may contribute to tanginess also.

If you like to avoid soy, omit the tofu and increase the amount of coconut to 1 cup.

About 6 Servings


2 cups of vegetables of your choice
1/2 tsp Turmeric
1 tsp Salt, or to taste
1-2 Lemons/Limes

Grind Together:
1 block (14 oz) Tofu
1/2 cup Grated Coconut, fresh or frozen
2 tsp whole Cumin Seeds
1 or 2 Hot Green Chile, core removed for a milder dish
1 Red Chile
1 tsp uncooked rice


1-2 tsp Oil
1 tsp Brown Mustard Seeds
1/4 tsp Fenugreek (Methi) Seeds
2 Dry Red Chilies, broken into two
1 stalk Fresh Curry Leaves, minced


Choose your favorite vegetables from the suggestions above.

Prepare the veggies: wash well, trim or peel as needed; cut into large chunks.

Place the prepared vegetables in a large non-reactive pot (stainless steel, ceramic, etc) with 1 cup of water, the salt and turmeric. Bring to a boil, reduce heat and simmer until just tender.

While the veggies are cooking, tip the drained tofu into the blender carafe along with the coconut, cumin, chiles, and rice; process into a nice smooth puree with a little water (1/2 cup or so).

When the veggies are tender, add the coconut puree; add a few tablespoons of water to the blender to gather all the remaining puree and add to the pan. Add a little more water if the kuzhambu is thick.

Simmer uncovered gently until slightly thickened, foamy and beginning to just get bubbly. Remove from heat.

Heat the oil in a small pan and do the thalippu: add mustard and fenugreek seeds and the red chilies. When the seeds pop, add curry leaves carefully and cover quickly. When all is calm, pour the thalippu into the Mor Kuzhambu. Let rest for 5 to 10 minutes.

Stir in lemon/lime juice to taste before serving; Mor Kuzhambu should be slightly tangy.

Serve hot with rice; the usual favorite sides are some kind of thoran or dry veggie dish like Stir-fried Okra, Cabbage ThoranParuppu Usli, Parikkai Fry, Potato Roast, and/or papadams. Mor Kuzhambu will last a week to ten days in the refrigerator.


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