INGREDIENTS :-
(1) Tovar dal - 2 table spoons
(2) Chana dal - 1 table spoon
(3) Urad dal - 1 table spoon
(4) Green chilly – 2 Nos.
(5) Red chilly – 2 Nos.
(6) Asafoetida - a pinch
(7) Methi - 1 teaspoon
(8) Dhaniya - 4 table spoons
(9) Jeera - 1 teaspoon
(10) Grated coconut - 2 table spoons
(11) Moor (buttermilk) - 1 cup (to be added in the end)
METHOD :
Fry all the ingredients in a little oil, adding the coconut and green chilly in the end. Grind the paste, mix well with the buttermilk and keep aside. Take a heavy bottomed vessel and pour 2 cups of water with whatever vegetable you want cut in cubes (eg: Pushanikai, Cucumber, Potata etc)., or, cut in pieces, (Vendai, Carrot, Beetroot etc.). Add salt and turmeric also at the same time. Cook the vegetables. When the vegetables are cooked, pour the moor(buttermilk) mixed with the ground paste. Then cook on the fire till it is frothy on top. Add the curry leaves. Do not close for 5 minutes or close with Jali or plate with holes.
MOOR KOZHAMBU (2)
INGREDIENTS :-
(1) Tovar dal - 2 table spoons
(2) Oil - 2 teaspoons
(3) Mustard - 1 teaspoon
(4) Urad dal - 1 teaspoon
(5) Asafoetida - a pinch
(6) Curry leaves - few
(7) Sambar powder - 1 table spoon
METHOD :
Take a thick bottomed vessel and add the oil. Crackle the mustard. Add the urad dal, some Asafoetida, and a few curry leaves. Now, put the Sambar powder in it and mix after a moment. Pour 1 cup of water, Add salt and any pieces of vegetable that you want. Boil till the vegetables are cooked. Then, pour a little cold water and add the moor (buttermilk) and a few more curry leaves and coriander leaves. Keep on the fire till it is frothy and then remove from fire. Do not close. To thicken, add rice flour.
MOOR KOZHAMBU (3)
INGREDIENTS :-
(1) Coconut – half (Grated)
(2) Green chilly – 3 Nos.
(3) Jeera – 1 table spoon
(4) Oil - 1 teaspoon
(5) Mustard - 1 teaspoon
(6) Urad dal - 2 teaspoons
(7) Curry leaves - few
(8) Moor (buttermilk) - 1 cup
METHOD :
Grind ½ coconut, green chillies and Jeera into a soft paste. Beat the moor well so there are no lumps. Mix the ground paste well with the beaten moor. Take a heavy bottomed vessel and pour the oil. Crackle the mustard. Add the urad dal and a few curry leaves. Now, pour the ‘moor’ beaten well and mixed well with the ground paste. Add some more curry leaves and cook the mixture on low fire till it is frothy. Remove and do not close at once. You can add any Vegetable pieces you want by boiling them separately in water & salt. Remove the water and add with the Moor Kozhambu.
