Mor Kuzhambu

Ingredients:

Thick and sour butter milk - 2 cups

White pumpkin - 1 cup sliced

Turmeric powder -1/2 tsp
Salt- to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Redchillies - 2
Curry leaves
Coriander leaves

Soak in water for 20 mins:
Toor dal - 2 tsp
Raw rice - 2 tsp

Grind:
Grated coconut - 2 tsp
Ginger - 1 small piece
Cumin seeds - 1/2 tsp
Green chillies - 4
Soaked dal and rice

Method:

1. Heat oil in a thick pan, splutter mustards and red chillies. Add curry leaves
2. Immediately add the ground paste and boil for 2 minutes in low flame to avoid any sticking to the bottom. Add turmeric powder and the veg. Add a little water if the paste gets too thick and bring it to a boil
3. Add the butter milk to the boiling paste. Add salt. Do not cook for long time
4. The curry should be semi-thick. Garnish with coriander leaves

Note:

Okra (Bhendi) can be fried and added instead of white pumpkin