Plain moor kuzhambu/Buttermilk curry

Ingredients:

• Curd - 1 1/2 cups
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 6 to 7
• Red Chilies - 2
• Onions - 1/4 chopped(Optional but it gives nice crunchy taste)
• Salt - to taste
• Oil - 2 tsp
• Coriander leaves - for garnishing

To Grind:

• Grated coconut - 4 tsp
• Green chilies - 5
• Cumin seeds - 1/2 tsp
• Ginger - 1/4 inch piece
• Garlic - 2 cloves
• Curry leaves - 3
• Pepper seeds - 1/4 tsp
• Raw rice - 1 tsp, toor dhal - 3/4 tsp (Soak in water for 30 mins or till becomes soft)

Method:

1. Blend the curd by adding little water in a blender and make 2 cups buttermilk.
2. Grind the items under "To Grind" to a smooth paste.
3. Heat the pan. Add oil, mustard seeds and cumin seeds. Once the mustard seeds crackle, add
4. curry leaves, red chilies, turmeric powder and chopped onion. Fry for a minute or two.
5. Add the ground paste and fry for a minute or two.
6. Immediately add the buttermilk and salt. Give it one boil.
7. Do not allow it to boil too much. Garnish it with coriander leaves.
8. Serve with hot plain rice.

Note:

You can also add vegetables like okra, pumpkin, ashgourd