Mor Kuzhambu

Mor Kuzhambu

Ingredients:

Curd	1 1/2 Cups
Turmeric powder	1/8 tsp
Ginger	1 inch piece
Grated coconut	1/4 Cup
Cumin seeds	1 tsp
Hing	2 small pinches
Salt	As needed
Coriander leaf	2.5 tbsp
To Soak and Grind
Channa Dhal	1 1/2 tblsp
Coriander seeds	1 tblsp
Rice	1/8 tsp
Toor Dhal	2 tsp
To Roast and Grind
Fenugreek seeds	1/4 tsp
Red chillies	7 Nos (depends on your spicy level)
To Temper
Mustard seeds	1 tsp
Urad dhal	1/2 tsp
Curry leaf	1 sprig

Method:

1. Soak everything under "To soak and Grind" in warm water for 30 mins.
2. Meanwhile, boil the vegetable (here I used white pumpkin) along with little salt and a pinch of turmeric powder.
3. Heat a pan with little oil and roast the fenugreek seeds and red chillies for few secs.  Do not burn the fenugreek seeds, otherwise it gives you the bitter taste.
4. Grind grated coconut, cumin seeds and ginger without water.  Then add the soaked items and roasted items to the mixture and grind it to a smooth paste.
5. Beat curd, turmeric powder and hing until you get the consistency like dosa batter. Now add the grinded mixture to this and mix well.  Also, add the boiled vegetable to this mix.
6. Pour this content in wok/kadai and bring it to boil.  Do not boil it for long time.
7. Switch off the flame, then temper the items under "to temper" and add it to mor kuzhambu and garnish with coriander leaves.
8. Your Mor Kuzhambu is ready now.