This is a regular curry made with old or very sour plain yogurt/curd. It is easy to prepare and it can also be used a day later it will still taste great,(ofcourse you gotta put the curry in the refrigerator). Vivek likes mor kuzhambu prepared the way his mother does and it tastes awesome! We make it at least once in two weeks.
Mustard seeds - 1.4 tsp
Coriander seeds - 2.5 tsp
Cumin seeds - 1 tsp
Toor dhal - 2 tsp
Bengal gram - 1.5 tsp
soak all the above for an hour
Coconut - 3 tsp
Greenchilies - as per spice requried
Ginger - 1.5 inch
grind all the above ingredients together into a fine paste and mix it with 2.5 glasses of yogurt. Make sure the yogurt is in room temperature.
You can add the any of the following vegetables - Ladies finger/okra, Poosinikai/white pumpkin,chow chow/Chayote Squash,Sorakai/bottle gourd,sepankizhangu/colacasia. Colacasia has to be pressure cooked and then peeled as it takes longer time to cook.
Pour a little oil in kadai - add 2 dry chilies, mustard seeds, cumin seeds, turmeric powder, curry leaves, then any vegetable of choice chopped into medium pieces. saute for little while and then add very little water suffcient enough to get the vegetables cooked. When the vegetable is well done add the mixed curd and salt. Remove it from the stove before it starts boiling.
Serve with rice.
I am sending this to Sangeeth's Calcium Rich Event