Sankethi Style Raita

Ingredients

1 bunch Celery
2 Carrots
1/4th cup yellow split peas soaked in hot water for half an hour
1 tsp Cumin seeds
1 tsp Black Pepper
1/4 tsp Turmeric
4-5 Green Chilies as per taste
Few Coriander Leaves
1/2 cup of Fresh Coconut / desiccated coconut.
Salt as per taste.
2 cups of Curd / plain yogurt.
1/4 tsp Mustard seeds
1/4 tsp Fenugreek seeds
Few Curry Leaves
2-3 Red Chilies broken into pieces
2 tblsp of Olive Oil. (good medicinal value)

Method:

1. Cut stalks of celery and carrots into small cube size.
2. Heat oil in a pan. When the oil is hot, add mustard seeds. Allow them to splutter. Add fenugreek seeds. Take care they don't turn black. Add curry leaves,red chillies.
3. Add the celery and carrot. Fry for some time. Add salt. Close the pan with lid.
4. While the veggies are getting cooked, grind the other above ingredients (except curd/yogurt) to a smooth paste in a blender. Once the veggies are cooked, add the ground paste. Stir well immediately. Check for consistency. If too thick, add 1/2 cup of water. Boil for 1-2 seconds.
5. Remove from heat. Add curds/yogurt to make the dish into semi-liquid consistency.

In Sankethi community, the dish 'Morpuli' is mostly prepared on auspicious occasions and served as a side accompaniment with Vangibath (spiced eggplant rice) and Ambadae (Dal pakodas). In the ordinary days may be served with rice/rotis/idlis/bread.