An all-time favourite South Indian curd curry, the Mor kuzhambu, South Indian Curd Curry
is marked by its mild tang, creamy mouth feel and rich taste.
Nevertheless it is quite easy to make and uses common ingredients. It is basically whisked curd flavoured with a semi-spicy coconut paste.
The secret behind getting this right is to take the curry off the stove as soon as it starts frothing. Never let it boil because then it’ll curdle and lose all flavour and aroma.
Serve it with hot rice .