Mor Kuzhambu

1 cup of slightly sour curds, beaten smoothly

Grind to a paste:
1/4 cup of grated coconut
1 clove of garlic peeled
1/4 inch of ginger, peeled
1 green chilli
1tsp of cumin seeds

Add the paste to the beaten curd along with 1 tsp of turmeric and 2 tsp of salt. Keep aside.

Cook a few pieces of vegetables in water, adding a pinch of turmeric and 1/2 tsp of salt, if you want to add them to the morkuzhambu. Keep aside.

1.Heat 1 tsp of oil in a kadai.

2. Add 1/2 tsp of mustard. When they pop, add a red chilli broken in half and a few curry leaves, along with a pinch of heeng (perungayam). Add cooked vegetables like poosanikai or ladies' finger at this stage, if you have prepared it by cooking in turmeric and salt mixed water.

3. Lower the heat and add the curd mixture. Let it come to near boiling point with the kuzhambu foaming at the sides. Don't let it boil but take it off the heat before it does. (If it boils curd breaks into water and particles, instead of being a smooth sauce.)

4. You can add masal vadai at this stage instead of vegetables.

5. Garnish with coriander leaves and serve with rice.