Dheyn Oundy | Mor kuzhambu

Ingredients

1 cup thick yoghurt
1 cup boiled vegetables of your choice (commonly added are ladies finger, drumstick, brinjal, pumpkin, carrot...)
Handful of chopped coriander leaves

To grind

3 ts pottu kadalai

1/4 cup grated coconut

2 green chilli

1 inch ginger piece
1/4 ts turmeric powder
1/4 ts vendayam powder, cumin powder (optional)
1 ts peppercorns (optional)

For tempering

2 ts oil

1 ts ghee

1 ts mustard seed
1/2 ts cumin seed, 1/4 ts vendayam (optional)

2 small red chilli
1/4 ts hing
Few curry leaves

Preparation

- Pressure cook the vegetables with little salt and a cup of water. Keep them aside.
- Grind pottu kadalai, grated coconut, green chilli, peppercorns and ginger together with very little water.
- Add turmeric powder, vendayam powder and cumin powder to the above and mix it along giving a pulse.
- Heat oil in a stock pot. Once they turn hot, temper them with mustard seed, cumin seed and fenugreek seed. After they sputter add red chilli, hing and curry leaves.
- Turn the flame to a medium. Add the boiled vegetables along with its water. Give it a boil.
- Turn the flame to simmer. Add the whisked yoghurt. Constantly stir them for a minute or two. 
- Finally add the chopped coriander leaves and let it stand in simmer for an extra minute.
- Finally you can also add any steamed or fried vada. They taste amazing with mor kuzhambu.

Its as simple as that!