“Mor” means yogurt and “kuzhambu” means gravy. You can find the first version here. This is a gravy that is made with sour yogurt and goes well with rice. Last week I bought a few gallons of milk forgetting that we already had enough milk in the fridge. Since the old milk was getting close to the expiry date, I decided to make a large batch of yogurt. Well, I ended up with a ton of yogurt next and made this kuzhambu last week and tried this version today. This is the version I grew up with and I am surprised that I have not posted this yet. This is one of the easiest gravies out there that does not need lentils or tamarind. Off to the recipe.

1 year ago: Black Forest Cake
2 years ago: Mango Lassi
3 years ago: Channa Masala

Pictorial
1. Soak rice and dal for about 30 minutes and grind with the other ingredients "for paste".2. Take yogurt, salt, turmeric and asafoetida in a bowl. Add the paste to it.3. Mix well.4. Heat oil and splutter mustard seeds. Add the yogurt mixture. Keep the flame low.5. Bring to a slow boil and simmer for about 10 minutes.6. Garnish with curry leaves and serve with rice.
Tasty kuzhambu ready.
Enjoy!