Mor Kulambu

MOR KUZHAMBU: Soak 1tbsp lentils for half an hour in a cup of water.. Heat a kadai and pour 1tbsp oil. Add 1sp fenugreek seeds, ½ sp cumin seeds, 1sp split black gram, 8 green chillies and fry for a few minutes under slow fire. Then add the soaked dhal, ½ sp shredded ginger and one handful of shredded coconut and fry for a few seconds. Grind these ingredients coarsely with 1 cup of thick fresh curd and 1 cup of thick butter milk. Heat the kadai again and pour 3tbsp oil. Add 1sp mustard seeds and when they splutter add 5 red chillies, 1sp turmeric powder and 1 cup of crushed tomatoes. Cook under medium fire until oil floats on the surface. Pour the prepared mor kuzhambu with enough salt. When it starts to simmer, put off the fire and add ½ cup of thick butter milk. Add chopped coriander and curry leaves. If you want to add vegetables, then white pumpkin [poosanikkai], ladies fingers and seeppankizhangu are suitable for this mor kuzhambu. Like urundai kuzhambu, small urundias are steamed and added to this mor kuzhambu.