Spiced Buttermilk Curry

Name: Spiced Buttermilk Curry (Tirunelveli Mor Kuzhambu)
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; ¼ teaspoon methi seeds (fenugreek seeds); ¼ teaspoon methi seeds (fenugreek seeds); 5 dried red chiles; 1 cup fresh coconut, grated; 1 ounce tamarind; 9 ounces white pumpkin (vellai poosanikai), peeled and cubed; 9 ounces white pumpkin (vellai poosanikai), peeled and cubed; Kosher salt; ½ teaspoon turmeric powder; 2 cups plain yogurt; 1 teaspoon coconut oil; ½ teaspoon mustard seeds; 1 teaspoon white urad dal; 1 sprig curry leaf, torn

Tirunelveli Mor Kuzhambu

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A traditional dish from Tamil Nadu, Tirunelveli Mor Kuzhambu is a tangy buttermilk-based curry, flavored with fresh coconut, green chiles, and tempered spices. It’s light yet packed with flavor, making it perfect for a hot summer day. I grew up eating this with steamed rice and crispy vadagams, a true taste of home!

Ingredients

Coconut Paste

2 teaspoons white urad dal (split)
1 teaspoon cumin seeds
¼

Asia
India
Tamil Nadu
Tirunelveli
Main course
Vegetarian
Summer

Method

To make the coconut paste: Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds, and red chiles. Roast for 1 minute, until the seeds crackle. Add the coconut and sauté for a few seconds.

Add the roasted ingredients to a blender jar, add ½ cup of warm water, and blend to make a smooth paste. Set aside.

Soak the tamarind in hot water f