Mor Kuzhambu

Mor Kuzhambu is a scrumptious Buttermilk curry to have along with the rice. In Iyengar homes, these are made on auspicious days. 
Lovely Mor Kuzhambu and a different version is here, rather called the Iyengar version. This is also called as Varuthu Aracha Mor Kuzhambu. This also my MIL style of mor kuzhambu, a yummy and delicious style.

You need:
Curd - 2 cups (slightly sour)
Lady's finger - 6
Turmeric powder - 1/4 tsp.
Toor dhal - 1 tsp.
Jeera - 1 tsp.
Green chillies - 2 or 3
Raw rice - 1/2 tsp.
Coconut(scraped) - 2 tablespoons
Ginger - 1/2" piece
Mustard seeds - 1/2 tsp.
Hing - a pinch
Curry leaves - few
Oil- 2 tsp.
Ghee-1 tsp.
Salt - as per taste

Blend curd with a little water. Mix turmeric powder and salt to curd. Keep aside.
Soak toor dhal, jeera and rice in water for 15 minutes. Grind it with coconut, ginger and green chillies to a fine paste.
Cut lady'sfinger into long pieces. Or use any other vegetables like Seppakizhangu, or even brinjal.

Heat a pan, add oil, temper with mustard seeds, hing and curry leaves. Now add the lady's finger, and saute well with a pinch of salt. Now add the ground paste and allow it to cook till the raw smell goes off.
Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle).
Generally, ladysfinger and ashgourd is used for this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu.

Note: Always keep in mind that this preperation cannot be reheated again on the gas. But you can use the microwave to heat the Mor Kozhambu.