Ingredients

• 1/4 tsp - Methi seeds
• 1 tsp - Channa dal (soaked in water for 20 minutes)
• 1 tsp - Tamarind paste
• 2-3 - Green Chillies
• 3 tbsp - grated fresh Coconut
• 1 tsp - Jeera
• 1 pinch - Turmeric powder
• 2 cups - thick Curds
• 2.5 cups - Water
• 2 tbsp - Rice Flour
• 5-6 - fresh Curry Leaves
• Mustard seeds for tadka
• Oil for seasoning

How to Make Plain Mor Kozhambu

• Dry roast the methi seeds until they turn golden brown, add it to the soaked channa dal.
• Grind together the jeera, coconut, green chillies, soaked channa dal, methi seeds, and tamarind paste.
• Whip the curd well with water, add the rice flour and turmeric powder and mix well.
• Heat oil in a pan, splutter a few mustard seeds.
• Add the whipped mixture and stir continuously till it thickens.
• Then add the ground paste and fresh curry leaves, let it simmer for about 5 minutes, and remove from heat.