Ingredients:

• 2 cups – sour Curd
• 6 – Red Chillies
• 2 tsp – Rice flour
• Salt to taste
• For Seasoning:
• 2 tsp – gingili oil
• 1 tsp – Mustard Seeds
• 1/4 tsp – Fenugreek seeds/Vendhayam
• Curry leaves

Method:

1. Mix the rice flour with curd and keep it aside.
2. In a heavy bottomed pan, add oil and when the oil is hot, add the mustard seeds. When the mustard seeds begins to sputter, add fenugreek seeds and curry leaves and fry a while.
3. To this add broken red chilli and fry for a while.
4. To this add curd-rice flour mixture and salt.
5. Keep it in flame till it starts to boil.
6. The Moorvendhasaru is ready to serve hot with white rice along with a tsp of gingili oil.
7. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan