Buttermilk Recipe – South Indian Mor Kuzhambu with Spiced Onions

Last Updated on 2 months by Neha Deshmukh

Buttermilk Recipe – South Indian Mor Kuzhambu with Spiced Onions

Hey everyone! Today, I’m sharing a recipe that’s a total lifesaver, especially during those hot summer months – South Indian Buttermilk, or Mor Kuzhambu as we call it at home. It’s tangy, refreshing, and packed with flavour. I first made this when I was craving something light and cooling after a particularly spicy meal, and it’s been a family favourite ever since! It’s so simple to whip up, and honestly, it’s the perfect accompaniment to rice and papadums.

Why You’ll Love This Recipe

This isn’t your average buttermilk. We’re taking it up a notch with a beautiful South Indian tempering that adds a wonderful aroma and depth of flavour. It’s quick, easy, and requires minimal ingredients. Plus, it’s incredibly soothing for the stomach – a win-win! If you’re looking for a simple, flavourful drink or side dish, this spiced buttermilk is it.

Ingredients

Here’s what you’ll need to make this delicious Mor Kuzhambu:

• 1 cup thick curd (about 240ml)
• 1 cup water (about 240ml)
• 5 small onions (about 100g), sliced
• Salt to taste
• 1 tablespoon coconut oil (about 15ml)
• 0.5 teaspoon mustard seeds (about 2.5g)
• 0.25 teaspoon fenugreek seeds (about 1.25g)
• A pinch of hing (asafoetida)
• 1 small green chili, slit
• 2 red chilies, broken into pieces
• Few curry leaves (about 10-12)
• 0.25 teaspoon turmeric powder (about 1.25g)

Ingredient Notes

Let’s talk ingredients for a sec! Using thick curd is key here – it gives the buttermilk a lovely creamy texture. If you don’t have thick curd, you can strain regular curd through a muslin cloth for a few hours to thicken it.

Coconut oil is traditional in South Indian cooking and adds a beautiful aroma. Don’t have coconut oil? You can use any neutral oil, but the flavour won’t be quite the same.

And those tempering spices? They’re the heart and soul of this recipe! Mustard seeds, fenugreek, curry leaves, and a tiny pinch of hing create a flavour explosion. Hing (asafoetida) might seem a little unusual, but trust me, it adds a wonderful savoury depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together 1 cup of thick curd and 1 cup of water until it’s nice and smooth. Set this buttermilk aside – we want it ready to go.
2. Now, heat 1 tablespoon of coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s when you know they’re ready!
3. Next, add the fenugreek seeds, slit green chili, red chilies, and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Add the sliced small onions and a pinch of salt. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
5. Now for the magic! Switch off the heat and immediately pour the prepared buttermilk into the pan. This is important – we don’t want the buttermilk to curdle.
6. Gently mix everything together, ensuring the tempered spices are well combined with the buttermilk. Don’t overmix!

Expert Tips

• Don’t boil the buttermilk! Adding it off the heat prevents curdling.
• Adjust the salt to your liking. Everyone has different preferences.
• Fresh curry leaves make all the difference. They have a much stronger aroma than dried ones.
• A good tempering is key. Don’t rush this step – it’s where all the flavour comes from.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: For a milder flavour, reduce the number of green and red chilies. For a spicier kick, add more! My friend, Priya, loves to add a finely chopped serrano pepper for extra heat.
• Regional Variations: In Tamil Nadu, they sometimes add a pinch of grated ginger to the tempering. In Kerala, you might find a touch of green mango paste for extra tang.
• Festival Adaptations: During summer festivals, we often serve this as a cooling drink, sometimes adding a pinch of roasted cumin powder.

Serving Suggestions

Serve this Mor Kuzhambu immediately with a steaming plate of rice and crispy papadams. It’s also fantastic with any South Indian meal – idli, dosa, or even sambar rice. It’s a great way to cool down your palate after a spicy dish.

Storage Instructions

Honestly, this buttermilk is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The flavour might change slightly, and it may thicken, but it will still be delicious.

FAQs

Let’s answer some common questions:

• Is this buttermilk best served immediately? Absolutely! It tastes the freshest and has the best texture when served right away.
• Can I use regular curd instead of thick curd? Yes, you can! Just strain it through a muslin cloth for a few hours to thicken it.
• What is the purpose of adding hing/asafoetida? Hing adds a unique savoury flavour and is also known for its digestive properties.
• Can I make this buttermilk ahead of time? It’s best to make the buttermilk right before serving, but you can prepare the tempering ahead of time and store it in an airtight container.
• What is the best way to prevent the buttermilk from curdling? The key is to switch off the heat before adding the buttermilk and to mix gently.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!