MOOR KUZHAMBU

INGREDIENTS:

Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml

In 1 tsp oil roast and grind 

Cumin seeds – 1 tspn

Green chilly –2 nos

Grated coconut – 1 tbsp

Channa dhall – (kadalai paruppu) – 1 tsp

Rice – 1 tspn

Methi seeds – 5 nos

For tempering:

Oil – 1 tspn

Cumin seeds – 1 tspn

Mustard seeds – 1 tspn

Garlic – 2 nos (chopped)

Curry leaves – few nos

Asofoetida - little

Method:

Soak the rice and channa dhall for 20 mins.

Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.          

With that paste add one glass of water and boil it in low flame for 5 mins.

Add laban (moor) in to it.

Finally temper the above said ingredients and add to kuzhambu.

Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

 NOTE:

If you use curd add 2 cups of water and make the butter milk.