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2 cups - mixed vegetables, chopped finely (raw papaya, bottle gourd and squash)
4 - green chillies, slit vertically
4 - garlic flakes, crushed
3 stalks - curry leaves
1 - onion, chopped finely
2 to 3 - dried red chillies, whole
1 - fresh coconut, scraped
1/2 tsp - turmeric powder
4 cups - fresh buttermilk
1/2 tsp - mustard seeds
1/2 tsp - fenugreek seeds
1 tsp - cumin seeds
To taste - salt
How to Make Moru Kalan
Grind coconut, cumin and garlic together to a smooth paste. Keep aside.
Mix chopped mixed veggies, turmeric, 1 stalk curry leaves and green chillies.
Add 1.5 tbsps of water and cook in a deep vessel, till the vegetables are soft.
Add ground paste, after cooling the vegetables a little.
Add buttermilk. Warm again, stirring gently and continuously.
Do not bring to a boil, or mixture will curdle.
Take off fire and pour into a serving dish.
Heat oil in a small pan. Add mustard, fenugreek seeds and curry leaves.
Allow it to splutter. Add broken red chillies and onions.
Stir-fry for a minute and pour over the kalan to season.
Serve with rice, appams, and papadams.
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