Spicy Buttermilk Gravy (More Kulambu)

Spicy Buttermilk Gravy (More Kulambu)

The word pronounced “More” in Tamil means buttermilk. This recipe is for a gravy made with buttermilk, along with a special blend of spices. There are certain specific vegetables used for this gravy, and you can use just one of these vegetables or a combo. Other than the vegetable used in this recipe, you can use eggplants, raw plantains, fresh okra, ash guord or yams.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Channa Dahl, Chayote Squash, Cilantro, Coconut, Coriander, Cumin, Curry Leaves, ~Eggplant, Green Chillies, Mustard Seeds, Olive Oil, Rice, Serrano Peppers, Toor Dahl, Turmeric, Yoghurt

Spicy Buttermilk Gravy (More Kulambu)

Chayote (Chow Chow) More Kulambu

Spicy Buttermilk Gravy (More Kulambu)

Serves 4 - 6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Indian Gravy
Misc Pre-preparable, Serve Hot
Region Indian


  • 2 Chayote Squash (peeled, trimmed and cut into 1 to 2 inch cubes)
  • 1/2 - 1 cup Fresh Coconut (grated or pieces)
  • 2 - 4 Green Chillies (serrano peppers)
  • 3 tablespoons Coriander Seeds
  • 3 tablespoons Channa Dahl
  • 1 - 2 teaspoon Cumin Seeds
  • 2 - 3 cups Plain yoghurt (or 4 cups buttermilk)
  • 2 tablespoons Sour Cream
  • 2 tablespoons Olive oil (or any cooking oil)
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Turmeric Powder
  • 1/4 cup Cilantro (finely chopped)
  • 4 teaspoons Salt


  • 6 - 8 leaves Curry Leaves


Serving Suggestions:

1) Serve with hot rice. Cook toor dahl (Recipes available on this site. See under 'Indian Basic' Category). Add 2 tablespoons of mashed toor dahl to hot steamed rice; mix well. Serve this Spiced Buttermilk Gravy either on top, or on the side of the rice mixture.
2) Serve as a side dish to Idlis, Dosas, Vadas, Upma or any other suitable item.


1) If by mistake you add too much water initially to the sauce pan while cooking the squash, and the gravy is too thin and runny, you can correct it a little as follows. Add 2 teaspoons of rice flour to the coconut mixture or the yoghurt mixture and mix well, before adding it to the saucepan. This should help thicken a runny gravy a little.
2) Rubbing hands with a few drops of cooking oil before peeling the chayote squash helps to avoid stickiness. Using a wide peeler is very helpful too.


Step 1

Soak the coriander seeds, channa dahl and cumin seeds in a small bowl with a cup of water, for about 10 minutes. Drain.

Step 2
Place them in a blender. Add green chillies and coconut.
Step 3
Add 1 cup water, or enough water to barely immerse the contents.
Step 4

Grind the ingredients in the blender, from medium speed to high, until the mixture is very smooth. Add water to the blender as necessary, a little at a time, if the mixture is too thick and does not grind easily. Transfer the contents of the blender to a bowl. Add little spurts of water on the sides and center of the blender to loosen the mixture still sticking to the blender, and add it to the bowl.

Step 5

Add the yoghurt, sour cream and 2 cups of water to the blender. Blend for a few seconds, or until it becomes smooth buttermilk. Transfer the contents of the blender to a separate bowl.

Step 6

In a medium non-stick saucepan on medium heat, add the oil. When oil is heated up, add the mustard seeds. When the mustard seeds start to crackle rapidly, add the chayote squash pieces and stir. Add water to the saucepan, enough to immerse the squash. Add turmeric powder, curry leaves and 2 teaspoons of salt. Mix well.

Step 7

Cover partially, and cook for about 8 to 10 minutes, or until the squash is cooked well, but firm. Add water as necessary, a little at a time. Squash cooks easily. Do not overcook. Use a toothpick from time to time to check if the squash is cooked.

Step 8

Set the heat to low. Add the coconut mixture to the saucepan. Add 1 teaspoon of salt. Mix well, until the contents are well blended. If it starts to get too thick, add half a cup of water. Let it simmer for a minute or two. The mixture should be easily pourable, neither too thick nor runny.

Step 9

Add the buttermilk mixture to the saucepan.

Step 10

Add 1 teaspoon of salt. Mix thoroughly.

Step 11
Add the chopped cilantro. Mix thoroughly. Serve hot.
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