Moor kulambu

Ingredients:

• Curd / Yogurt – ½ cup
• Turmeric powder – ½ tsp
• Salt – to taste
• To grind to a paste:
• Fresh grated coconut – 3 tbsp
• Raw rice - 1 tsp
• Toor Dal - 1/2 tsp
• Green chillies – 3
• Ginger – ½ inch piece

For Seasoning:

• Mustard seeds – ¼ tsp
• asafoetida-1/4 tsp
• Whole dry red chillies - 2
• Oil - 1 tsp
• Curry leaves – 1 sprig

Directions:

1. Wash and soak rice and toor dal for 30 mins. 
2. Then grind it to a smooth paste along with grated coconut,green chillies and ginger 
3. In a bowl, mix together the curd, ground paste,turmeric powder,salt and required amount of water depending on the gravy and thickness you want. 
4. Heat the oil in a kadai and add the mustard seeds. Once it pops add asafoetida,whole chillies,curry leaves and add the mixed curd gravy to this tempering.
5. Keep the flame in the medium and bring the liquid to a boil and simmer for a few seconds.
6. Once it starts boiling and rising to the top like milk does switch off the stove and transfer to the serving bowl.

"Now the delicious moor kulambu is ready to serve"