Mor Kozhambu (Tamilnadu style)

This is third and final recipe for this week theme Cooking with curds. Mor Kuzhambu is  a south Indian kadi made with curd and vegetables. You can use any one verity vegetable or mixed vegetables for this kuzhambu.  my mother makes this kuzhambu with bottle gourd and some times with okra, that taste so delicious. But she makes it in Andhra style, in Andhra style we don't add coconut. That is the only differences between Mor kuzhambu and majjiga pulusu. The most important ingredient for this curry is the paste. Ingredients for this paste will change in each recipe I mean for each family. About vegetables can use vegetables like white pumpkin, okra, carrot, chow chow, bottle gourd. In Tamil style they don't add onions to this curry so lets check the Mor Kuzhambu....
INGREDIENTS: ---
Curd   ---- 2 cups
Turmeric powder  --- 1/4 tea sp
Salt to taste
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 5 seeds
Dry red chillies  --- 2 broken
Curry leaves ---  1 spring
Fresh coriander leaves  --- 2 tab sp chopped
FOR PASTE:---
Split pigeon peas  ---  1 tab sp
Coriander seeds  ----  1/2 tab sp
Cumin seeds  ----  1 tea sp
Rice   --- 1 tab sp
Green chillies  --- 3 or according to your taste
Grated fresh coconut  --- 4 tab sp
VEGETABLES: --- I used white pumpkin and carrot you can use any other veges you like but not cauliflower and cabbage. Cut the vegetable in to 1 inch cubes and set a side.
METHOD:---
1. Soak pigeon peas, coriander seeds, cumin seeds, rice in enough water for for 2 to 3 hours.
And grind them with green chillies and grated coconut with little water in to a fine paste and set a side.
2. Take curd in to a bowl and add this ground paste, salt to taste, turmeric powder and whisk well.
3. Heat oil in a pan add mustard seeds let them splutter then add fenugreek seeds, dry red chillies, curry leaves and add vegetable pieces saute for a while then add 1 cup of water  reduce the heat cover and cook till vegetable pieces become tender.
4. Open the pan add curd mixture mix well, check and adjust salt and bring to a full boil, then reduce the heat and cook for 5 minutes.
5. Remove from heat garnish with coriander leaves serve hot.
If you want to use okra then no need to boil the okra. cut okra in to 1 inch pieces and fry them in oil till they change the color then add them to kuzhambu and bring to boil.
Serve hot with rice, idli, dosa or with rava pongal. I like to have this with upma also and this also taste better next day..
This is my third post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here