Mor kozhambu (Buttermilk gravy)
Ingredients
Grated coconut 200gms
Green chilli 10gms
Cumin seeds 5gms
Curd 500 gms
Besan 10gms
Hing 1 pinch
Tempering:
Coconut oil 15ml
Urad dal 2gms
Mustard seeds 2gms
Jeera 2gms
Curry leaves 5nos
Whole red chillies 2
Method
Take grated coconut, green chilli and cumin seeds in a mixer and prepare a paste. Keep aside.
In a clean container, add curd, turmeric powder and besan and mix well.
Take a clean cooking vessel, add both the above items, mix well and cook on a medium flame for 25
to 30 minutes. Add a pinch of hing (asofeotida). Cool and store well.
When required, take desired quantity in a vessel and heat with choice of vegetables (okra/white
pumpkin dice/ banana stem dice) till the vegetables cook, check for seasoning and temper.
Benefit: The sourness of the curd and spices in this dish helps it stay good for extended period of time.
(Contributed by ITC Grand Chola.)