Recipe column- mor kulambu

Method 1:

Roast 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of corriender seeds, 1 teaspoon of toor dal. Add 1 teaspoon of cummin and 2 tablespoon of coconuts. Grind it to a smooth paste.Cook the vegetable and add the paste. Allow it to boil for 2 minutes and add 1 cup of curd beaten to a smooth texture. Heat up a kadai, add 1 teaspoon of coconut oil allow the mustard seeds to splitter and 5 curry leaves.
Pour it into the kulambu and garnish with corriender leaves.

Method 2:

Soak 1 teaspoon of corriender seeds, 1 teaspoon of toor dal and 1 teaspoon of cummin for 20 minutes. Roast 1/4 teaspoon of fenugreek/methi seeds and 2 tablespoon of coconuts. Grind it to a smooth paste.Cook the vegetable and add the paste. Allow it to boil for 2 minutes and add 1 cup of curd beaten to a smooth texture. Heat up a kadai, add 1 teaspoon of coconut oil allow the mustard seeds to splitter and 5 curry leaves.Pour it into the kulambu and garnish with corriender leaves.