More Kuzhambu - More Kozhambu


Thoor dhal (Thuvaram Paruppu) - 2 tablespoon
Dhaniya (Coriander Seed) - 2 tablespoon
Jeera - 1 teaspoon
Rice - 1 tablespoon
Fenugreek (Vendhayam) - 1 teaspoon
Green chilly - 5
Dried Red chilly - 3
Mustard (Kadugu) - 1 teaspoon
Turmeric powder (Manjal powder) - 1 pinch
Grated coconut (Thuruviya thengaai) - 4 tablespoon
Fresh Curd (without sour)  - 250 ml
Gingely oil (Nallennai) - 1 teaspoon
Salt - 1 tablespoon


  1. Soak thoor dhal, dhaniya, rice in water for half-an-hour
  2. In a pan, roast the vendhayam, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes
  3. In a mixer grinder container, add coconut. Add the roasted vendhayam, green chilly & red chilly. Grind well with water
  4. Add Jeera to this and grind well
  5. Add thoordhal, dhaniya, rice and turmeric powder. Grind this well with water
  6. Put the grinded ingredients in a heavy bottomed vessel
  7. Add required amount of water and mix thoroughly till the consistency is like dosa batter
  8. Boil this for 5 minutes in medium flame
  9. Add curd and salt and mix thoroughly
  10. Turn the stove to low flame
  11. Heat for 2 minutes and turn off the stove. (Do not wait till this boils)
  12. In a pan, heat 1 teaspoon of gingely (or) coconut oil. Add mustard & curry leaves. Allow mustard to burst. Add this to kuzhambu

Poosanikkai / Chow Chow more kuzhambu

Chop 100 grams of poosanikkai (or) 
Chop one small chow chow.
(Do not chop them too finely. Let the vegetables be big)

Boil them with 1 tumbler of water, along with quarter teaspoon of salt, in a heavy bottomed vessel 
Once the vegetables are cooked, add the grinded ingredients in this vessel, in step 6 above

Ladies Finger (Vendekkai) more kuzhambu

Chop 5 ladies fingers. 
Heat chopped ladies finger along with 2 tablespoon of gingely oil and quarter teaspoon of salt in low flame.
Heat for 5 minutes. Add this to more kuzhambu as a last step

Sundakkai more kuzhambu

Take 10 sundakkai vattral
Heat this in 1 teaspoon of gingely oil in low flame till it turns black
Add this to more kuzhambu as a last step


  1. Awesome results, wonderful recipe ! Fully recommend..I tried the one with Ashgourd and hmmm..delicious..

    1. Thanks bharath. Glad that the recipe came out nicely

    2. I tried the one with White Pumpkin. It was absolutely delicious

  2. I tried the sundakkai mor kuzhambu yesterday and it was yummy! So happy to have found the perfect website for nammalava sappadu..

  3. I tried many of your recipes it comes out very well. Thanks for sharing them on this site, Being an Iyengar myself was fed up of North Indian food, now I cook authentic Iyengar food everyday and eat sathvik food

  4. The more kuzahmbu recipe tastes wonderful and is really easy to make! Thank you!

  5. though not an iyengar i always loved your cooking and this website i just a blessing for those who love your cuisine..i tried this recipe and my whole family liked trying for a second time...thank you...

  6. Thanks all for your comments. Glad that the recipes are useful and coming out nicely.

  7. I like more kuzhambu very much, I tried many of recipes from ur site that came out very well, please share some of our traditional recipes like payatham kanji, kosumalli, vazhagai satyalippu etc.

  8. Awesome ! I tried and it has been my best outcome, thanks a ton :)

  9. we tried, so good :)

  10. Thanks for the article.
    I tried it successfully.

  11. Very delicious more kuzhambu came out after it was prepared as mentioned in this site, thanks alot

  12. It is a fantastic recipe for more kuzhambu. I tried it with Cucumber and Spinach. It was excellent

  13. Sorry but these proportions did not work for me. Felt that the fenugreek and toor dal proportions could be reduced. It was too thick and bitter. Anyway. Glad it worked out for everyone else!

  14. Thanks a lot for the recipe! Tried it for the first time today and it worked wonders!

  15. Hi, I tried to-day. It came well and nice in taste. I took 6-7 Green Chilly. Once the ground paste is made and water is added and heat for 5-6 minutes and taste it , then accordingly add the curd quantity. Final stage you can add the 2 more red chilly as per your taste.

  16. Tried with vendaikai. Tasted great. Thanks for sharing.

  17. This is the first time trying something from your site! Absolutely loved the more kuzhambu and it was easy to make. Thanks a mill!

  18. Very nice, the recipe came in good taste. it turned out the best impression on my cooking in my husband's family circle.

  19. Thank you for all your comments. Glad that mor kuzhambu is coming out very well.

  20. Awesome. genuine recipe. I follow this eveytime i make Mor Kuzhambu. I have tried this with different vegetables. the end result is always awesome. thanks

  21. The fenugreek could have been reduced.

  22. Can we add Meduvad to this? if can, at what stage?.

  23. prepared, came out very well. SRIRANGAM TASTE ;-)

  24. Awesome recipe.. My husband loved it to the core!

  25. I have been searching for this recipe for long, have tried many versions but this was the best. Thank you so much for sharing.

  26. The recipe was perfect. Mor kuzhambu came out superb & was the tastiest I have eaten in a long time. Thank you.

  27. Namaskaram. Can you please make a list of dwadasi pArana thaligai items. It ll be of great help
    Thank you

  28. Pls let me know how to avoid biter taste in more kozhambu. I got it slightly when I try to do it

  29. I'm a Maharashtrian married to a Tamilian Iyengar... Gonna make this today and will come back with the results!

  30. Made it! Yummy & Authentic!! Thank you so much!!