- Heat oil in a pan. Add Mustard seeds and allow it to splutter.
- Add Gram dhal, Urad dhal, Red chilli, Green Chilli, Curry leaves, Hing powder and Onion and fry until golden brown.
- Add Coconut, salt and fry for some more time until the coconut colour changes.
- Switch off the stove and garnish with Coriander leaves.
- Mix with rice and enjoy.
This can be stored and used if you don't add onion.
Now lets move to Mor Kuzhambu (Buttermilk). It tastes better if you use slightly sour buttermilk.
Carrot Mor Kuzhambu:
Buttermilk - 300 ml
Carrot - 2 Medium (Cut into small pieces 2")
Chow chow(Chayote) - 1/2 (optional) (Cut into small pieces 2")
Salt - As Required
Chilli - 4 Nos.
Cumin Seeds - 1 Tsp
Coriander Seeds - 2 Tsp
Grated Coconut - 3 Tsp
For Garnishing / To Temper:
Mustard Seeds - 1 Tsp
Urad Dhal - 1 Tsp
Gram Dhal - 2 Tsp
Curry leaves - Few
Coriander leaves - Few
- Boil some water and Cook the vegetables (carrot and chow chow) with little salt.
- Grind Green chilli, Cumin Seeds, Coriander Seeds and Coconut into paste.
- Once the vegetable gets cooked add the above paste to it.
- Allow it to boil for some more time (until the raw smell disappears).
- Add the buttermilk and let it warm (around 5 minutes).
- Adjust salt and Switch off the stove and temper as given.
- Mor Kuzhambu is ready and can be had as side dish with coconut rice.