Time Taken: 20 mins
Thick Buttermilk - 2 cup
Toor Dal - 4 tbsp
Grated Coconut - 3tbsp
Jeera seeds - 2 tsp
Green Chilis - 1 big
Sundaikai vathal/Dried Turkey Berry - 10 - 15 nos
Ginger - 1/4 tsp
Turmeric Powder - 1/2 tsp
Asafetida - 1/2 tsp
Oil - 3 tsp
Salt as needed
Method:
1. Soak toor dal in water for half an hour.
2. In the mean time fry dried turkey berry in 2 tsp oil and keep it aside.
3. Grind soaked toor dal, coconut, jeera seeds, geen chilis and ginger, Grind it to fine paste.
4. Add the grounded paste, turmeric powder, salt and asafetida in thickbuttermilk and mix well.
5. Boil it in a medium flame for 3-4 mins and switch off the flame. Mor Kozhambu is ready.
6. Add fried turkey berry to the mor kozhambu.
7. For tempering - heat oil, add mustard seeds & Jeera seeds. When it splutters, add it to mor kozhambu and mix.
8. Garnish with coriander leaves. Serve hot with rice and ladies finger fry.
