As mentioned earlier, Moru kulambu has hundreds of variations. Here is another one - this is by far by most favorite variation. Fewer ingredients and supreme taste.
- Soak 2 tsp of raw rice, 2 tsp of toor dhal, 1 tsp of cumin seeds in 1/4 cup of water for atleast 30 mins
- Skim sour curd and make about 3 cups of buttermilk
- Add 3 slit green chillies, a pinch of turmeric powder into the buttermilk and set aside
- Saute suran (Senai Kilangu - preferably frozen - to minimise cooking time) in 3 tsp of oil until vege is well cooked. Sprinkle some salt, turmeric powder to the vege while sauteing and set aside once cooked
- Fine grind the soaked grains along with 1/4 cup of grated coconut
- Mix the ground paste into the buttermilk and adjust the salt per taste
- In a hot pan, add 2 tsp of oil and season it with 1 tsp of mustard seeds
- When the seeds splutter, lower the heat, and add 1 spring of curry leaves, 3 red chillies, sauted vegetables
- Maintain a low heat and gradually add the buttermilk mixture to the pan
- Stir frequenlty to avoid disintegration of the curd
- Let the mixture simmer on low heat until froth collects on the sides - may take about 10 to 15 minutes
- Serve hot or cold with plain steaming rice
