Manjal Inji Moru Kuzhambu

Yogurt curry made with raw turmeric and ginger


  • 1 1/2 cups curd
  • 1 1/2 cups water
  • 2 tablespoons fresh coconut, grated
  • 1 piece ginger, half inch long
  • 1 piece Mango ginger / white turmeric, half inch long
  • 1 piece raw turmeric, half inch long
  • 2 green chillies, chopped finely
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Fresh coriander leaves, to garnish
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 pinch Asafoetida / hing
  • Few curry leaves
  • 2 dry red chilles


  1. Grind ginger, white turmeric, raw turmeric, cumin seeds, curry leaves, green chillies and grated coconut to smooth paste with some water.
  2. Beat curd and add this mixture. Whisk well.
  3. Adjust consistency with water and taste with salt.
  4. Temper this curry with hot oil and fried mustard seeds, hing, curry leaves and broken dry red chillies.
  5. Garnish with some coriander leaves.
  6. Serve Manjal Inji Moru Kuzhambu as side dish.

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