This dish is made by my mom on all festive seasons. Easy to prepare.
Curd – 1 cup
Any vegetable – cut into cubes (preferably white pumpkin)
Chana dhal – 1 tsp
Toor dhal – 1 tsp
Fenugreek / methi seeds – ¼ tsp
Red chilli – 1
Green chilli - 1
Dhaniya seeds – 1 tsp
Pepper – ½ tsp
Jeera – ½ tsp
Grated coconut – little
Asafetida / Hing – ½ tsp
Turmeric powder – ½ tsp
Curry leaves – few
Mustard seeds – 1 tsp
Red chilli - 1
Soak the toor dhal half an hour before.
Cook the vegetable in little water till soft with pinch of salt and turmeric powder.
Beat the curd well.
In a pan put little oil fry the dhaniya, chana dhal, red chilli, pepper, jeera, till it turns golden brown. Turn off the stove.
Finally add grated coconut, green chilli and mix it.
Powder it in a mixie with the soaked toor dhal.
Add the cooked vegetable to the beaten curd. Also add the grounded paste, salt and mix well. Dilute it with little water if its thick. Now place it in simmer for 3 to 4 minutes and turn off the stove.
Do the tempering and add to it.
Mor Kolambu is ready to be served. It goes well with Vazhakai fry / Vazhaika podimas.