Moar(Curd) Kozhambu(South indian kadi)

Ingredients

• Any vegetable from the given list(White pumpkin,Carrot,Brinjal/eggplant ,Ladies finger/okra,beans)-1/2 cup cut into medium size cubes

• curd-1 cup

Procedure

1. cook the vegetable in a cup of water with little salt and turmeric (now prepare the masala given below)
2. when the vegetables are well cooked and tender, add masala to the boiling water .
3. Bring it to boil (You may store the Kozhambu at this stage in the fridge for up to 3-4 days)
4. Add the curd just before serving.

For masala

• channa daal- 1 1/2 tsp
• Red dry chillies- 3 nos
• coriander seed- 1/2 tsp
• jeera -1/4 Th tsp
• coconut -1tsp shredded
• fresh Green chillies-to taste
• Ginger-1/2 tsp
• oil -1 tsp

Masala procedure

1. Heat a pan in medium flame and add oil
2. Add the chana daal and stir till they turn golden brown
3. Then add the coriander seeds and red chillies
4. after the red chili swells to a bright red color, add jeera,coconut,green chillies and ginger
stir them in a low flame for a few seconds
5. and grind it into a fine paste adding sufficient water

For Tadka

1. Heat 1 tsp of oil in a pan
2. After the oil is hot add the 1/4 Th tsp of mustard
3. Once the mustard seeds splatter add 1/4Th tsp of chana daal and urad daal ,stir on a medium flame till they turn golden brown
4. add a pinch of asafotida
5. add a dry red chili
6. when the chili swell add a few curry leafs
7. After they splatter add them to the Kozhambu.

Garnish it with the tadka and coriander leafs. Serve hot with rice.
Source-straight from my mom's kitchen