Mor Kozhambu

INGREDIENTS:

Curd - 2 cups (slightly sour)

Lady's finger - 6

Turmeric powder - 1/4 tsp.

Toor dhal - 1 tsp.

Jeera - 1 tsp.

Green chillies - 2 or 3

Raw rice - 1/2 tsp.

Coconut(scraped) - 2 tablespoons

Ginger - 1/2" piece

Mustard seeds - 1/2 tsp.

Hing - a pinch

Curry leaves - few

Oil- 2 tsp.

Ghee-1 tsp.

Salt - as per taste

METHOD:

Blend curd with a little water. Mix turmeric powder and salt to curd. Keep aside.

Soak toor dhal, jeera and rice in water for 15 minutes. Grind it with coconut, ginger and green chillies to a fine paste.

Cut lady'sfinger into long pieces.

Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry leaves and saute the lady'sfinger well alongwith a pinch of salt. Now add the ground paste and allow it to cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle). Generally, ladysfinger and ashgourd is used for this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu.