Moar Kozhambu
Ingredients:
- thoor dal 3 tsp
- butter milk 3-4 cups
- a pinch of turmeric powder
- salt to taste
- rice 1/2 tsp
- a few curry leaves
- coriander seeds 1 tsp
- green chillies 3
- cumin seeds 1 1/2 tsp
- coconut grated 4-5 tsp
- a few coriander leaves
- mustard 1/2 tsp
- vegetable 100 gm or vathal
- oil for seasoning
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.