Muslim-Style Chicken Kuzhambu, How to make Chicken Kuzhambu
This rich Muslim-style chicken kuzhambu is made with ground coconut, whole spices, and pepper — a traditional family favorite perfect for Bakrid and beyond.
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Mor Kuzhambu is one of Tamil Nadu’s most beloved comfort curries—and when made with sorakkai (bottle gourd), it becomes even more special. This dish isn’t just soothing—it’s soulful. I grew up watching this kuzhambu simmer on lazy summer afternoons, often made with leftover curd and seasonal vegetables like ash gourd or bottle gourd.
Interestingly, this recipe shares roots with Majiga Pulusu (as we call it at home), its Andhra counterpart—also a tangy buttermilk curry made with sorakaya (bottle gourd) and tempered spices. While the Tamil version often uses coconut, the Andhra-style can be lighter or thickened differently, but both are deeply loved summer staples across South India
But did you know this humble kuzhambu is part of an ancient revival? The technique of blending coconut and spices into buttermilk, then warming it gently without boiling, goes back to temple kitchens and Ayurvedic food logic. It’s naturally cooling, sattvic, and meant to nourish without overwhelming the senses.
This version is what I call dump-style mor kuzhambu/ majiga pulusu—no frying or grinding separately. Just blend, cook, and pour your love into it. Ideal for summer. Perfect with hot rice and a spoon of ghee. And ready to hold your memories too.
Jump to Recipe| Ingredient | Role in the Dish |
|---|---|
| Bottle Gourd (Sorakkai) | Seasonal summer vegetable that softens easily and absorbs the flavors of the kuzhambu. Its cooling nature pairs beautifully with buttermilk. |
| Buttermilk/Curd | Forms the base of the kuzhambu—naturally tangy and aids digestion, especially during hot months. |
| Coconut | Adds body, natural sweetness, and creaminess to the curry. |
| Green Chilies | Provides gentle heat without overpowering the dish. |
| Cumin Seeds | Adds earthiness and aids digestion; a key component in most traditional mor kuzhambu blends. |
| Soaked Rice or Dal | Optional thickener for body and traditional texture. |
| Ginger | Optional but gives a mild heat and balances the cooling ingredients. |
| Tempering (Mustard, Red chili, Curry Leaves) | Adds aroma, crunch, and traditional South Indian character. |
While coconut is traditional and adds creaminess, you can skip it and thicken the kuzhambu with soaked chana dal and cumin instead. However, the authentic taste of Tamil-style bottle gourd mor kuzhambu comes from coconut
Use sour curd or fermented buttermilk that’s at least a day old. This gives the dish its signature tang and helps preserve it better.
Always heat on a low flame and never boil after adding buttermilk. Stir continuously for even heating. This step is crucial in dump-style bottle gourd mor kuzhambu recipes.
Yes! Bottle gourd is a cooling vegetable and mor kuzhambu is a gut-friendly, probiotic-rich curry perfect for hot summer days in South India.
This rich Muslim-style chicken kuzhambu is made with ground coconut, whole spices, and pepper — a traditional family favorite perfect for Bakrid and beyond.
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