Mor Kozhambu Recipe Serves 2-4 Ingredients: 2 cups buttermilk + 1 cup water Salt to taste Grind Together: 1/2 cup grated coconut 1/2 tsp jeera A pinch of turmeric powder 1/2 cup coriander leaves, loosely packed For Tempering: 2 tsp oil 1/4 tsp mustard seeds 5-6 fenugreek seeds 1″ piece of ginger, crushed 1 dry red chilli, halved A few curry leaves How to Make Mor Kuzhambu:

  1. Heat oil for tempering. Add the rest of the ingredients in the order given. When the mustard seeds pop and the fenugreek seeds turn a golden brown and fragrant (take care not to burn!), add the ground coconut paste. Mix well and turn off heat.
  2. Add the diluted buttermilk, mixing well as you do. Add salt. Serve with warm rice and side dish of choice.