Toor dhal 1 cup
Turmeric 1/2 tsp
Thick Buttermilk 3 cups
Fresh grated coconut 3 tsp
Green Chillies 3
Cumin Seeds 1/2 tsp
Hing 1/4 tsp
Curry leaves 4-5
Oil 1 tsp
Salt as per taste.
Wash and pressure cook toor dhal for 2 whistles with turmeric and enough water.
Make sure the dhal is completely boiled and is mushy.
In a vessel mix together boiled toor dhal, yogurt and water.
Grind to smooth paste coconut, green chilly and cumin with little water.
Pour the ground paste and salt to the toor dhal mixture.
Heat oil in a pan add mustard, hing and curry leaves and fry until mustard stops spluttering.
Pour the toordhal mixture to the pan and mix carefully.
Cook on medium heat without letting it to form bubbles.
After 3-4 mins take off from flame and garnish with coriander leaves.
Serve toor dhal mor kulambu with steamed rice and pickle