Ingredients

• 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.