Moor Kozlumbhu/Yogurt Curry

Moor Kozlumbhu (Yogurt Curry) is a yogurt based gravy its kind of creamy and little sourish from the yogurt.  It is very simple and easy to prepare and we had together with Takkali Paruppu and Methi Leaves Curry (or actually it turn out to be dry kind of gravy).

Normally my mor kozlumbhu is a very simple way of preparing, having the yogurt or laban diluted, stir fry some onions, spices and allowing to simmer just when it starts to froth.

Thanks to Shanthi of www.shanthisthaligai.blogspot.com

What you need

2 cups of curd
6 lady fingers - halved
1/4 tsp turmeric powder
1tsp of toor dhal
1 tsp of jeera
2 or 3 green chillies
1/2 tsp of raw rice
2tbs of coconut (scrapped)
1/2"piece ginger
1/2tsp mustard seeds
a pinch of hing
curry leaves
2tsp of oil
1tsp of ghee
salt

How to do

1.  Blend curd with a little water.  Mix turmeric powder and salt to curd.  Keep aside.

2.  Soak toor dhall, jeera and rice in water for 15mins.  Grind it with coconut, ginger and green chillies to a fine paste.

3.  Cut lady'sfinger into long pieces.

4.  Heat a pan, add oil and ghee, temper with mustard seeds, hign and curry leaves and saute the lady's finger well along with a pinch of salt.  Now add the ground paste and allow it cook till the raw smell goes.

5.  Pour in the bleded curd and heat till frothy.  Do not bring it to a boil.  When boil it will curdle.

6.  Generally,  ladysfinger and ashgourd is used for this kozhambu.  If using ashgourd, boil it with salt and add to the kozhambu.

Enjoy....