Arachuvitta More Kuzambu

Mor Kuzambu is one of my favorite dishes and really dig in when I make it. There are different varieties of this dish made through different parts of India and all tastes equally good. Mor Kuzambu is a mildly spiced yogurt based curry that pairs really well with hot rice and also goes well with Adai.

The dish has a very simple preparation but one has to be very careful not to let the curd curdle which could happens very quickly.  For the best taste its ideal to use good sour yogurt.

Here in the US the curd is generally not get very sour and that could compromise the taste. I usually add tad bit of tamarind water if yogurt is not sour enough or if you are worried about the nice pale yellow color getting changed ‘Amchoor powder'( mango powder is a good substitute for tamarind.

There are varieties of vedikavitta mor Kuzambu (simply tempered) and arachuvitta morKuzambu. (with a ground paste). I generally make the vedikavitta mor Kuzambu, like amma does, as its quick, easy and light. Arachuvitta morKuzambu is reserved for special occasions/days like this….

Arachuvitta More Kuzambu”

Mor Kuzambu is a mildly spiced yogurt based gravy that pairs really well with hot rice and/or also goes well with Adai. This is

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 3
Author ramyaanagu


  • Capsicum cut in cubes – 1/2 cup or Vegetable of your choice
  • Thick yogurt – 2 cups
  • Water – 1 to 2 cups according to desired consistency
  • Asafoetida/Hing – a pinch
  • Turmeric – a pinch
  • oil – 1-2 tsp
  • Salt to taste

To grind

  • Toor dal – 2 tbs
  • Red chillies – 2-3
  • Cumin/Jeera – 1 tbs
  • Coconut – 1/4th cup

To Temper

  • Oil – 2 tbs
  • Curry leaves – few
  • Mustard seeds – 1 tsp optional
  • Cumin/Jeera – 1 tsp


  • Soak the toor dal, red chillies and jeera in warm water for 30 minutes. Do not soak the coconut if you are using fresh. If you are using frozen coconut let it thaw during this time. Once its soaked for 30 mins add all the ingredients into a smooth paste.
  • Add a little oil to the pan and add turmeric powder and hing. Fry it for a min. Add the cut capsicum and fry the it with little salt till it sweats a little and is cooked half way.
  • Now add the ground paste to the capsicum(vegetabland add the water. Let the mixture cook throughly in a medium to Med-low flame for 5 -10 mins.
  • Make sure the yogurt is beaten without lumps. Once the above mixture is cooked nicely, add the yogurt to the mixture and add required salt. Let it cook in a low flame for 5 mins. This is the part where you have to be very careful not curdle the yogurt.
  • When you see froth forming on the sides switch of the gas and move the pan out (specially if you are using a coil stove, because there is still heat in the coil that could curdle the curry)
  • Now in a separate pan add the oil for tempering. once the oil is hot add mustard seeds, jeera seeds and curry leaves. once it splutters add the mixture to the curry and serve it with hot rice.


P.S: If my yogurt is not sour enough i add a pinch or two of Amchoor powder ( mango powder) to get the sour taste. You can also add a little bit of tamarind water but that will change the color of the curry.

Tried this recipe? I’d love to know your feedback. Tag @amomscookbook on Instagram and hashtag it #amomscookbookYou can follow me on Facebook, Pinterest and Instagram for more such recipes.

Rate this Recipe

Average rating 1 / 5. 1

Leave a Reply