Ingredients:

Buttermilk – 2 cups
Turmeric powder – ΒΌ teaspoon
Green chillies – 2
Jeera – ½ teaspoon
Thuvar dhal – 1 teaspoon
Raw Rice – ½ teaspoon
Coriander seeds – 1 teaspoon
Grated coconut – 2 tablespoon
Oil – 1 teaspoon
Mustard seeds – half teaspoon
Few curry leaves and one red chiily

Method:

Soak Thuvar dhal, coriander seeds, raw rice and jeera in water for 10 to 15 minutes. Grind alongwith coconut and green chillies to a fine paste. Churn the buttermilk and add the paste, turmeric powder and salt. Bring to boil. When it starts boiling, immediately switch off the stove. Season it with mustard, red chilli and curry leaves.

Tips: You can add vegetables to the mor kuzhambu. The best suitable vegetable for mor kuzhambu is Ashgourd (white pumpkin known as Poosanikai in Tamil). Another vegetable is ladies finger.

If you are using ashgourd, first you have cook the vegetable pieces (you have to remove the skin, seeds and the white inner portion and cut it into medium size pieces) with little water, salt and turmeric powder till soft. Drain the excess water. Then add to the buttermilk mixture and bring to boil.

If you are using ladies finger, cut the vegetable into 2 inch pieces and fry it in a teaspoon of oil till it changes its colour and add to the kuzhambu and bring to boil.