Go Back
Vellarikka Mor Kuzhambu

Vellarika Mor Kuzhambu

Print Recipe
Vellarikka Mor Kuzhambu is a traditional South Indian yoghurt-based curry made with cucumber, coconut, and mild spices. This tangy and creamy dish pairs perfectly with steamed rice for a light, refreshing, and wholesome meal.
Course Curry
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author sumisculinarynotes

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

Don’t let the mor kuzhambu boil after adding curd — keep flame low.
You can substitute vellarika with ash gourd, lady’s finger (okra), or pumpkin.
Fresh curd gives the best flavour — slightly sour curd enhances the taste.