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Moar Kozhambu

Ingredients:

Vegetables like brinjal, cucumber, carrot, chow-chow, pumpkin, lady's finger can be used. Bitternut vetral, manathakali vethal, brinjal vethal, clustar beans vathal, lady's finger vathal can be used after frying them in a little oil.

Method:

Soak the toor dal and rice together for 1/2 an hour. Then grind them along with cumin seeds, coriander seeds, rice, green chillies into a fine paste. Meanwhile add turmeric powder and salt to the buttermilk. Add the ground paste to the buttermilk and bring to a boil till the buttermilk foams. Season the moar kozhambu with mustard seeds and garnish them with curry leaves and coriander leaves.
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