Mor kuzhambu is the simplest yet delicious of all the curries. They can have either white pumpkins or lady’s finger in them. It is a part of the South Indian Kerala vegetarian meal in most of the restaurants.

Preparation time – 10 mins

Cooking time – 10 mins

Serves – 4

Lady’s finger – 10
Mustard – 1/8 tsp
Curry leaves – 10
Coconut – 1 cup
Jeera – 1 tsp
Coriander seeds – 1 tsp
Toor dal – 1 tbsp
Rice – 1 tbsp
Dry red Chili – 2
Turmeric -1/8 tsp


In a non stick pan dry fry the lady’s finger for about 5 mins, until they slightly change in colour and begin to brown on the sides.


In a mixer, grind the coconut, jeera, coriander seeds, toor dal, dry red Chili, turmeric and rice.


Heat oil in a Kadai, add mustard seeds, once they splutter add in the curry leaves. Now add the ground paste and dilute it with some water to adjust the consistency.


Add the lady’s finger and mix well, now allow it to cook for 5 mins with the lid on the Kadai. Add salt to taste and cook until the lady’s finger is soft and cooked. Switch off the flame and allow it to cool, then add in the diluted yogurt (give a whip in the mixer for yogurt to spread evenly). Check for the salt and add if required.


Mor kuzhambu can be enjoyed with some rice, papad and pickle!