Moar Kuzhambu

Moar kuzhambu is what I make when I don't have the enthusiasm to do any extensive cooking. I always have some kind of podi (instant spice powder to mix with rice) at hand and have podi rice with moar kuzhambu.

Ingredients (3 - 4 servings):

Plain yogurt - 2 cups (using a measuring cup)
Asafoetida - a couple of pinches
Turmeric powder - a couple of pinches
Salt to taste

To grind to a paste:

Green chillies - 2 to 3 (vary this to suit your taste)
Fresh ginger - 1/2 inch stick
Grated/powdered coconut - 2 tablespoons
Channa dhal soaked in warm water for about 15 minutes - 1.5 tablespoons

For seasoning:

Cooking oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Dried red chillies - 1 broken into half
Fresh cilantro - a few strands broken by hand

Procedure:
1. Grind green chillies, fresh ginger, grated/powdered coconut and the soaked channa dhal with a little water into a smooth paste and set aside.
2. Churn the yogurt into buttermilk in a deep vessel with about 2 cups (using a measuring cup) of water, add asafoetida, turmeric powder, salt and the paste from step 1 to it, mix well and heat on the stove top on medium heat for about 5 - 10 minutes until the mixture gets warm and turn off the stove. Exercise caution lest it will curdle.
3. In a small pan, heat some cooking oil, pop mustard seeds, add the dried red chillies and transfer the contents immediately into the buttermilk mixture from step 2.
4. Garnish with a few strands of fresh cilantro.

Note:
1. If you have some sour yogurt left, this is the best dish to use that up. I add some sour cream sometimes to add that extra richness and creaminess to the dish :-).
2. You can add veggies and vadas to this dish instead of keeping it plain.
3. Another variation in taste and flavor could be brought about by using dried red chillies instead of green ones and adding about a teaspoon of cumin seeds while grinding. You can also omit the ginger.

Yet another easy dish is ready!!!