Ingredients

• 1 cup - sour curd
• Salt to taste
• 1/2 cups - vegetables (pumpkin, bhindi, potato etc)
• 1/2 tsp - turmeric powder
• For masala paste:
• 2 tsp - dhania
• 1 tsp - jeera
• 4 to 5 chillies
• Few sprigs of coriander leaves
• 1/2 cup - coconut
• 1 inch - ginger
• 2 tsp - chana dal
• For tempering:
• 2 tsp - coconut oil
• 1 tsp - mustard seeds
• 1 tsp - methi seeds
• A few curry leaves

How to Make Mor Kozhambu

• Grind the ingredients for the masala into a very fine paste.
• Heat coconut oil in a pan. Add mustard and methi seeds. When they splutter, add curry leaves.
• Add diced vegetables.
• When veggies are fried, add masala paste and mix well.
• Add 1/2 tsp turmeric powder.
• Now add diluted sour curd and salt and simmer.
• When bubbles start to appear, remove from fire.
• Serve with rice or adai.