Ingredients

• 2 cups - sour curd
• 6 - red chillies
• 2 tsp - rice flour
• Salt to taste
• For Seasoning:
• 2 tsp - gingili oil
• 1 tsp - mustard seeds
• 1/4 tsp - fenugreek seeds/Vendhayam
• Curry leaves

How to Make Moorvendhasaru

• Mix the rice flour with curd and keep it aside.
• In a heavy bottomed pan, add oil and when the oil is hot, add the mustard seeds. When the mustard seeds begins to sputter, add fenugreek seeds and curry leaves and fry a while.
• To this add broken red chilli and fry for a while.
• To this add curd-rice flour mixture and salt.
• Keep it in flame till it starts to boil.
• The Moorvendhasaru is ready to serve hot with white rice along with a tsp of gingili oil.
• Recipe courtesy: Subbu's Kitchen.