Mor kozhambu is a gravy and is like kadhi of north indians. Mor means buttermilk in tamil. This Mor kozhambu is made up of buttermilk and is usually served with rice and pickles.


Ingredients:
1/4 tsp Methi seeds
1 tsp Chana 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 and
Oil for seasoning .


Method:

1. Dry roast the methi seeds until they turn golden brown and add it to the soaked chana dal.
2. Grind together the jeera, coconut, green chillies, soaked chanadal, methi seeds and tamarind paste.
3. Whip the curds well with water and add the rice flour and turmeric powder to it till it dissolves well.
4. Heat oil in a pan and add a few mustard seeds - when they crackle add the whipped mixture continuously stirring till it thickens.
5. Once it thickens add the ground paste and fresh curry leaves and let it simmer for about 5 minutes.
6. Remove from fire and its ready to serve . Serve with plain steamed rice along with pickles and papads.

Making Time: 25 minutes

Serves: 4 persons.

Shelflife : 1 day.

Note: You could do away with the tamarind paste if the curd is really sour - in case the curd is really fresh then use the tamarind.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.