Buttermilk-1 ½ cups

Drumstick-1 (big)

Curry leaf-1 strip

Coriander leaves-little

Salt-as required

For frying and grinding:

Cooking oil-1 spoon

Urad dal-2 tbsp

Red chilly-5

Fenugreek seeds(venthayam)-½ spoon

Coconut-½ cup

For tempering:


Coconut oil-1 spoon



  • Cut the drumstick into long pieces and boil in a thick bottomed vessel pouring 1 ½ cups of water .  Add a pinch of salt required for drumstick alone.
  • Heat cooking oil in kadai, add urad dal, red chilly and fenugreek seeds(methi), fry till it turns to golden colour.  
  • Add the coconut into mixie, add fried items and make a fine paste, using required water.
  • Mix in a bowl, buttermilk, salt and the paste made. 
  • Pour this mixture to boiling drumstick and mix well. 
  • Allow to bubble (don’t boil) and switch off burner.
  • Garnish with curry leaves and  coriander leaves.
  • Season with mustard in coconut oil.morekuzhambu3

Normally, morekuzhambu is made with green chillies and cumin seeds(jeera) , but this is made with urad dal, red chilly and methi.  


Goes well with adai, sevai and other tiffins also.

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