Buttermilk Gravy (Morkhuzhambu)

• Thoor Dhal- 1 tsp
• Raw Rice- 1 tsp
• Grated coconut- 1 tsp
• Green chilies- 2
• Ginger- 1 small piece
• Yoghurt or Buttermilk- 1 cup
• Turmeric powder- 1/4 tsp
• Salt
• Asafetida- a pinch
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Urad dhal- 1/2 tsp
• Onion- 1 (chopped)
• Ladies finger (okra)- 3 (cut into pieces) - optional
  or
• Egg plant (brinjal)- 2 (cut into pieces) - optional
• Coriander leaves (cilantro)

Soak thoor dhal and rice in water for 20 minutes. Drain the water. Add green chilies, ginger and grated coconut and grind into a smooth paste.

Mix this paste with the beaten yoghurt or butter milk. Add asafetida, turmeric powder & salt. Mix well. Set aside.

Heat oil in a pan. Add mustard seeds. When it starts to pop add urad dhal and fry for few minutes. Add onions and fry until golden. Add okra or egg plant and fry until the vegetables are soft. Then pour the yoghurt mixture. Let it boil for 10 minutes. Garnish with chopped coriander leaves.