Mor Kuzhambu

This kuzhambu is usually prepared during festivals and 
other special occasions in our home.
Ingredients:

Buttermilk  - 2 cups

Turmeric - 1/4 teaspoon

Toor  Dhal    / Pigeon peas  -1 teaspoon
Chana Dhal / Split chick peas - 1 teaspoon
Rice flour - 1/2 teaspoon

Urad Dhal / Black gram -1/2 teaspoon

Dhaniya / coriander seeds  - 1 teaspoon

Vaendhayam / Fenugreek  -4 or five peices

Jeera /cumin seeds - 1/2 teaspoon

Grated Coconut - 2 Tablespoons

1 Green Chilly and 1 Red Chilly

Perungayam  / Asafoetida - 1/4 teaspoon

Mustard - 1/4 teaspoon

Few curry leaves and salt to taste.

Method:

Soak Toor dhal and chana dhal  for 1/2 an Hour. Add turmeric, asfoetida,rice flour and curry leaves to buttermilk.Heat little oil in a pan.Add dhaniya, urad dhal,red chilly, fenugreek and fry for sometime.Now drain the water and remove Toor dhal and Chana dhal. Fry them a little along with the above ingredients and grind them along with Grated coconut,green chilly and jeera. Add the paste to buttermilk and bring it to a boil.Turn off the stove and season with mustard seeds. 

Note:

You can use Poosanikai (Ashgourd ),parangikai  (yellow pumpkin) vendakkai (okra) or any vegetables of your choice.You need to boil or fry them and add to the kuzhambhu. If you don`t have rice flour, you can soak  1 teaspoon of Raw rice and grind it along with other ingredients. We should not boil the buttermilk  too much ,so it is better to cook in a low / medium flame.