![](https://rasoitime.com/wp-content/uploads/Halwai/mor-kozhambu.jpg)
Ingredients:
• 1 cup – sour Curd
• Salt to taste
• 1/2 cups – vegetables (pumpkin, bhindi, Potato etc)
• 1/2 tsp – Turmeric powder
• For masala paste:
• 2 tsp – Dhania
• 1 tsp – Jeera
• 4 to 5 chillies
• Few sprigs of Coriander leaves
• 1/2 cup – Coconut
• 1 inch – Ginger
• 2 tsp – Chana dal
• For tempering:
• 2 tsp – Coconut oil
• 1 tsp – Mustard Seeds
• 1 tsp – Methi seeds
• A few Curry leaves
Method:
- Grind the ingredients for the masala into a very fine paste.
- Heat coconut oil in a pan. Add mustard and methi seeds. When they splutter, add curry leaves.
- Add diced vegetables.
- When veggies are fried, add masala paste and mix well.
- Add 1/2 tsp turmeric powder.
- Now add diluted sour curd and salt and simmer.
- When bubbles start to appear, remove from fire.
- Serve with rice or adai.
Recipe courtesy of Varadarajan