seppankizhangu mor kuzhambu recipe, சேப்பங்கிழங்கு மோர் குழம்பு
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Learn to make the best Iyengar traditional style seppankizhangu mor kuzhambu under 30 mins. Fried taro roots/colocasia in buttermilk curry is seppankizhangu mor kuzhambu. South Indian mor kuzhambu recipe, more kulambu,mor kulambu with step by step photo/video.
Recipe type: Mor Kuzhambu
Cuisine: TamilNadu
Serves: 4
  • For soak & grind the mor kuzhambu masala we need:
  • 2 tsp Toor dal(துவரம் பருப்பு)
  • 2 tbsp of freshly grated coconut(துருவிய தேங்காய்)
  • 1 green chili (பச்சை மிளகாய்)
  • 1 dry red chili(சிகப்பு மிளகாய்)
  • 1 tsp coriander seeds(முழு கொத்தமல்லி)
  • few curry leaves(கருவேப்பில்லை)
  • 3 tsp water(for grinding)
  • For Mor Kuzhambu:
  • 1 cup sour curd(புளிச்ச தயிர்)
  • 1 cups of water
  • 1 tbsp coconut oil(தேங்காய் எண்ணெய்)
  • 200g Taro Roots/Colocassica(சேப்பங்கிழங்கு)
  • A pinch turmeric powder(மஞ்சள் தூள்)
  • 2 tsp salt(உப்பு)
  • Tempering:
  • 1 tsp mustard seeds(கடுகு)
  • a pinch hing(பெருங்காயம்)
  • 2 dry red chili(சிகப்பு மிளகாய்)
  • few curry leaves (கருவேப்பில்லை)
  • 1 tsp coconut oil (தேங்காய் எண்ணெய்)
  1. Firstly Soak Toor dal, chilies, cumin seeds,coriander seeds for an hour.
  2. Boil the taro roots/seppankizhangu, peel the skin and dice it, keep aside.
  3. For Mor Kuzhambu, grind the soaked ingredients with 2 tbsp freshly grated coconut, curry leaves and grind to a fine paste with little water.
  4. Heat temper with mustard seeds, curry leaves, chili in coconut oil and fry the boiled seppankizhangu in the oil, fry till it becomes a little crisp.
  5. Add ground coconut paste with the fried colocasia(சேப்பங்கிழங்கு) and 1 cup water.
  6. Mix well and cook till it boils over medium heat, keeps stirring once in a while.
  7. Add turmeric powder and salt, mix well.
  8. when it starts to boil, add a cup of sour yogurt or curd. mix well.
  9. garnish with coriander seeds. once it is foaming on top switch off the stove. served seppankizhangu mor kuzhambu with steamed rice and any curry of your choice!
Adjust the salt and spice according to your tastebuds.
always fry the seppankizhangu in low to medium flame, so that the seppankizhangu cook well. also, do not over fry the seppankizhangu.
don't add water while frying the seppankizhangu becomes soggy.
Recipe by Prema's Culinary at