Vellarika Mor Kuzhambu
Vellarikka Mor Kuzhambu is a traditional South Indian yoghurt-based curry made with cucumber, coconut, and mild spices. It is a comforting dish that is both light and flavourful. Popular in Tamil Nadu and Kerala households, this curry is known for its tangy taste and smooth texture. The combination of yoghurt and coconut gives it a rich flavour while keeping it healthy and refreshing.
This dish is perfect for hot days when you want something cooling and easy to digest. It is often enjoyed with steamed rice and crispy side dishes like potato fry or paruppu vadai. The mild spice and creamy consistency make it a favourite for both adults and kids.
What Is Vellarikka Mor Kuzhambu?
“Vellarikka” means cucumber in Tamil and Malayalam, and “Mor Kuzhambu” refers to a yoghurt-based curry. Together, Vellarikka Mor Kuzhambu means cucumber cooked in a spiced yoghurt and coconut gravy.
The dish is similar to Majjige Huli in Karnataka and Pulissery in Kerala, but each region adds its own unique touch. The Tamil version is usually lighter with a focus on curd and coconut, while the Kerala version uses more coconut oil and curry leaves for a richer aroma.
Key Ingredients Used
The main ingredients of Vellarikka Mor Kuzhambu are simple and easily available in most Indian kitchens:
- Cucumber (Vellarikka) – Adds freshness and a subtle sweetness.
- Curd (Yoghurt) – Provides a tangy base and creamy texture.
- Coconut – Gives a natural sweetness and thickness to the curry.
- Green Chillies & Cumin Seeds – Add mild spice and flavour.
- Tempering Ingredients – Mustard seeds, curry leaves, and red chilli add aroma and depth.
These ingredients come together beautifully to create a dish that’s balanced, nutritious, and naturally gluten-free.
This dish is not just tasty but also very healthy. Yoghurt is rich in probiotics that aid digestion, while cucumber helps cool the body and keeps you hydrated. Coconut provides healthy fats and adds energy. The spices used are gentle on the stomach and promote overall wellness.
Because it’s made without heavy cream or butter, it’s light on calories and easy to digest. It’s an excellent meal for people looking for something nourishing yet comforting.
When and How to Serve
Serve Vellarikka Mor Kuzhambu with hot steamed rice. It pairs beautifully with crispy side dishes like potato roast, raw banana fry, or okra poriyal. You can also serve it with appalam or pickle for added flavour.
It’s a popular choice for lunch, especially during summer, as it helps cool the body. The mild tanginess of the yoghurt, combined with the fragrance of coconut, makes every bite soothing and delicious.
Vellarikka Mor Kuzhambu is a timeless South Indian classic that combines flavour, health, and tradition in every spoonful. Whether you’re new to South Indian cuisine or a seasoned home cook, this simple dish is a must-try. It brings together the goodness of curd, coconut, and cucumber into a comforting curry that’s perfect for everyday meals.
Vellarika Mor Kuzhambu
Ingredients
Main Ingredients
- 1 cup Vellarika Indian yellow cucumber (peeled and diced)
- 1 cup Thick curd yoghurt (slightly sour is best)
- ½ -1 cup Water as needed
- ¼ tsp Turmeric powder
- Salt to taste
For the Coconut Masala Paste
- ¼ cup Grated coconut
- 1-2 Green chilies adjust spice level
- 1 tsp Cumin seeds
- A few tbsps of water for grinding
For Tempering (Tadka)
- 1 tbsp Coconut oil or any cooking oil
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 1-2 Dried red chillies
- A few Curry leaves
- A pinch of Hing asafoetida
- A pinch of Kashmiri Chilli powder optional
Instructions
Grind the coconut paste:
- In a blender, grind grated coconut, green chillies, cumin seeds with a little water to make a smooth paste.¼ cup Grated coconut, 1-2 Green chilies, 1 tsp Cumin seeds, A few tbsps of water
Cook the cucumber:
- In a pot, add chopped vellarika (Indian cucumber), turmeric powder, salt, and about ½ cup of water.1 cup Vellarika, ½ -1 cup Water, ¼ tsp Turmeric powder, Salt to taste
- Cook until the cucumber pieces turn soft but not mushy. Add the ground coconut paste to the cooked cucumber and mix well.
- Let it simmer on low heat for about 3–4 minutes. Turn off the heat.
Prepare the yoghurt mixture:
- In a bowl, whisk the curd (yoghurt) until smooth. Add a little water to adjust consistency if needed.1 cup Thick curd
- Turn off the heat, then add the beaten curd and mix gently.
- Do not boil after adding curd, or it may curdle.
Tempering:
- In a small pan, heat oil. Add mustard seeds, let them splutter.1 tbsp Coconut oil, 1 tsp Mustard seeds
- Add fenugreek seeds, dried red chilli, curry leaves, a pinch of hing and a pinch of kashmiri chilli powder.¼ tsp Fenugreek seeds, 1-2 Dried red chillies, A few Curry leaves, A pinch of Hing, A pinch of Kashmiri Chilli powder
- Pour this tempering over the curry.
Serve warm:
- Serve with steamed rice and a side of potato fry, beans poriyal, or paruppu usili.
Notes
Frequently Asked Questions
Vellarikka Mor Kuzhambu is a South Indian curry made with cucumber, yoghurt, and coconut, flavoured with mild spices and curry leaves. It’s light, tangy, and perfect for hot weather.
Yes, you can replace cucumber with ash gourd (poosanikai), okra (vendakkai), or even bottle gourd (sorakkai).
It curdles if you boil it after adding curd. Always turn off the heat before mixing in the curd or keep the flame very low and stir continuously.
Slightly sour, thick curd works best as it gives the dish its signature tangy flavour.
Yes, you can skip coconut and use a little besan (gram flour) or rice flour for thickness, though the flavour will differ slightly.
It pairs perfectly with steamed rice, papadam, and a side of vegetable fry or poriyal like potato roast or beans stir-fry.
Mor Kuzhambu stays fresh for a day when refrigerated. Reheat gently without bringing it to a boil.
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