Mor Kozhambu

Ingredients:

• Yoghurt/Sour Cream/Butter milk - 1 cup

• Rice flour - 2 tsp

• Toor Dal - 2 tsp

• Cumin Seeds - 1/2 tsp

• Mustard seeds - 1/4 tsp

• Green chillies - 2 small

• Ginger - 1/4 inch piece

• Curry leaves - a few

• Turmeric powder - 1/4 tsp

• Oil - 1 tbsps

• Salt to taste

• Grated coconut - 2 tsp

• Ash gourd or Ladies finger - 1/4 lb diced (optional)

**Method: ** Soak the toor dal for an hour or so. Grind the soaked dal, rice flour, green chillies, ginger and coconut and cumin seeds to a coarse paste and set aside. In a bowl, blend the yoghurt with a little water, add turmeric, salt and the ground paste and mix well.

In a pan, heat the oil, splutter mustard seeds. Add the curry leaves. Add veggies if needed. Allow the veggies to cook adding a little water. Then, add in yoghurt mix to the pan and bring to a boil and remove from heat. Serve with rice and any spicy side dish.