Mor Kuzhambu

Ingredients:

Method:

1. Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick. Add salt and heat on a low flame till the buttermilk reaches room temperature. Take it from the fire and set aside. Roast in a little oil, one by one, the coconut, the remaining turmeric, jeera, coriander and green chillies. Blend to a smooth paste.
2. Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes.
3. Season it with mustard seeds and curry leaves.

Serve with hot plain rice.

Note: This dish cannot be re-heated on direct fire.