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Pachai mor kuzhambu
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Pachai mor kuzhambu recipe

Easy no-cook curd based South Indian gravy
Prep Time20 mins
Total Time20 mins
Course: Lunch | Dinner, Main Course
Cuisine: Indian
Keyword: No-cook recipe,, South Indian lunch recipes
Servings: 4
Author: Jeyashri suresh


  • 1 and 1/2 cup curd
  • 1/8 tsp turmeric powder
  • 2 pinches asafoetida
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 red chili
  • Few curry leaves
  • Salt as needed
  • ¼ cup water

To Grind

  • 2 tbsp coconut
  • ½ tsp mustard seeds
  • A small piece of ginger
  • 2 green chili
  • ½ tsp cumin seeds
  • 2 tbsp curd


  • Grind the ginger, coconut, mustard seeds, cumin seeds, and coconut into a fine paste.
  • Add 2 tbsp of curd while grinding.
  • In a bowl the remaining yogurt.
  • Add salt, asafoetida, and turmeric powder.
  • Add the ground paste to this.
  • Using a whisk mix it very well.
  • Temper mustard seeds, red chili, and curry leaves in 1 tsp coconut oil.
  • Mix well.
  • No need to boil anything.
  • Pachai mor kuzhambu is ready.
  • Serve with plain rice and any spicy curry.



1. There are different versions of pachai mor kuzhambu.
2. Some add peppercorns while grinding.
3. Some roast dhaniya, chana dal, and fenugreek seeds and grind into a paste.
4. Pachai morkuzhambu is an easy and no-cook recipe, perfect for summer too.