Moor kuzhambu/kulambu (மோர் குழம்பு)

Ingredients

• Steam/Boil the vegetables(like Chow-Chow/Chayote, White Pumpkin) with 1 tsp. salt.
• 1 tsp. Toor Dhal
• 1 tsp. Chana dhal
• 1/4 tsp. Dhania or Coriander Seeds
• 1/4 tsp. Raw Rice
• 1/4 tsp. Cumin Seeds
• 1 Red Chilly
• 1 Green Chilly
• 2 Tbsp. Coconut, grated
• 1/4 tsp. Turmeric
• 1 spring of curry leaves
• 1 cup Skimmed Butter Milk (or) Skim 1 cup of curd with 1 cup of water and 1 tsp. salt

Method

• In a small bowl, soak Toordhall,Chanadhall,Raw rice,Coriander and Cumin seeds for about 30 mins.
• Steam/Boil the vegetables(like Chow-Chow/Chayote, White Pumpkin) with 1 tsp. salt.
• Grind the soaked ingredients along with green chilly, grated coconut into a fine paste.
• In a bowl, pour the buttermilk; add turmeric,curry leaves, ground paste, cooked vegetables; mix well
• Check for salt and adjust the salt & consistency of the kuzhambu. The given water /curd ratio is precise enough.
•  Now heat the content on medium low flame for about 10 mins or until froth appears; once forth appears remove from the heat.
  
• Heat the pan with 1 tsp. of Oil, season with mustard seeds,uraddhall, 1(or)2 red chilly and curry leaves and pour it over the kuzhambu.
• Serve hot or cold with rice with any spicy side dish/poriyal

Note

• Do not cook this kuzhambu  on high flame - that will make the curd break and water will separate out.
  
• This recipe used Okra: If adding Okra, saute it well in 1 Tbsp. oil until the goey stuff disappears and/or till okra is dry and cooked well.
• Reheating is not advisable; If you prefer, serve this curry over hot rice.