Moru Kulambu ( மோர் குழம்பு )

This is one of those dishes that has thousands of variations. If you gather up 10 people in a room and ask them how they would make moru kolambu, I bet you would end up with ten different recipes! And this mild buttermilk curry is my most favorite item in south indian thali. And this is the most simplest yet delicious dish.

• Steam the vegetables with little salt in a microwaveable steamer 
• You may also boil them in a pan the traditional way or pressure cook it - I hate to throw away the water after boiling the veges for fear of losing the vitamins/minerals or over cook it..I have a steamer that works wonders..just 5 to 7 mins in microwave is all it takes..
• You can add vegetables like Cho-Cho, White Pumpkin, Okra, Senai kilangu (suran.) - any bland vegetable goes well with this kolambu.
• If adding Okra, saute it well in little oil until the goey stuff disappears and the vegetable is dry and well cooked
• Soak the following in enough water to immerse them for about 30 mins: 

1. 1 tsp of Toor Dhal
2. 1 tsp of Chana dhal
3. 1/4 tsp of Dhania or Coriander Seeds
4. 1/4 tsp of Raw Rice
5. 1/4 tsp of Cumin Seeds
6. 1 Red Chilly

• Skim 1 cup of curd with 1 cup of water and very little salt (your veges have some salt already)
• The curd must be void of all lumps and sour curd is preferred. Just leave it out of the fridge for few hours if you don't have sour curd
• Grind the soaked spices along with 1 green chilly, 2 tbsp of grated coconut (or 4 1-inch coconut pieces) into a fine paste
• Now in a pan pour the buttermilk and add 1/4 tsp of turmeric, 1 spring of curry leaves, ground paste, cooked vegetables and mix well
• Check for salt and adjust the salt & consistency of the kolambu. The given water /curd ratio is precise though
• Now heat the contant on medium low flame for about 10 mins until froth appears
• Do not heat the kolambu on high flame - that will make the curd break and water will separate out.
• Once froth appears, remove the pan from heat.
• Do a tadka (season the hot oil with 1 tsp of mustard seeds, 1 red chilly) and pour it over the kulambu
• Serve hot or cold with plain white rice and any spicy side dish or poriyal
• Note: do not reheat this kolambu - it will taste good even when cold. If you prefer, just warm the rice and add the curry instead of reheating the curry directly.