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"Mor" (Butter milk) Kuzhambu
 Cooked dal is not required for "Mor" (Buttermilk) kuzhambu. Ingredients: Toor dal- 1 tbsp Chana dal- 1 tsp Jeera- 2 tsp Green chillies- 3-4 Couple of curry leaves Buttermilk- 1 cup Vegetables (eg. Okra) or "sambar vadam" For tempering: mustard seeds- 1/2 tsp, 5 dried red chillies, a hint of asafoetida, 10 methi seeds Oil- 2 tsp Salt to taste How to make: 1) Soak toor dal and chana dal in water for 20 minutes. 2) In a frying pan, roast jeera, green chillies and curry leaves in a little bit of oil. After jeera turns darker in color, add coconut and roast until coconut turns golden brown. Grind these in a blender with 1/4th cup water. The ground product should be thick in consistency. 3) In a medium-sized stove top-safe bowl, add 1/2 cup water. Let boil. Add the ground mixture. Add salt. 4) Add cooked vegetables (see below). Cook for 5 minutes. 5) Meanwhile, in a small frying pan, add 1 tsp oil. Add mustard, red chillies, asafoetida and methi seeds. After the mustard crackles, add these to #4 above. 6) Turn off stove and remove kuzhambu from stove to cool down. Add buttermilk and mix well. Notes: You can use any kind of vegetable for Mor kuzhambu. My favorite is okra or ladies finger (roast cut okra in a little oil and add to kuzhambu at step 4). Or else, you can add sambar vadam to kuzhambu (roast "sambar vadam" in a little oil and add at step 4). Buttermilk should be sour. The more sour it is the better.    related searches : Mor Kuzhambu
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