Moor Kolambu

Ingredients:

• Butter Milk or Curd - 1 cup ( 1/4 lt)
• Shredded Coconut - 100 gms
• Dry Red Chillies - 5-6
• Cumin Seeds - 1 teaspoon
• Hing - little
• Raw white rice - 1 spoon
• Toor Dhal - 1 spoon
• Turmeric powder - half teaspoon
  
• Curry Leaves - 2 sticks
• Onion - 2 medium sized
• Chow Chow or Turnip or White Pumpkin - 150 gms

Method:

• Soak the Toor Dhal and Rice in water for 10 mins
• Add the soaked dhal and rice in a blender with coconut, red chillies, hing, 1 stick curry leaves, half onion, Turmeric and Cumin seeds.
• Grind the ingredients to a smooth paste.
• Add the curd or Butter Milk and just give a slight blend just to mix it with the grinded paste.
• Add 2 spoons oil in a pan and fry the onions and remaining one stick curry leaves, add the vegetable and cook until the vegetable is 3/4 done.
  
• Add the grinded mixture and salt to taste.
• When the gravy comes to a boil remove from heat and serve it with steamed rice.