Ingredients:

Curd – 2 cup

Chepan kelangu – 10 (either potatoes after cooking or ladysfinger after frying can also be added)

Jeera – 1 tsp

Toor Dhal – 2 tsp

Ginger – a small piece

Green chillies – 2

Turmeric – a pinch

Salt – to taste

Grated coconut – 3 tsp

Asafoetida – a pinch

Oil & mustard – 1 tsp each

Curry leaves to garnish

Method:

1. Soak the toor dhal in water for 15 mins.

2. Cook chepan kelangu separately after washing them. Peel off the skin and cut them if needed.

3. Grind jeera, coconut, green chillie and the soaked toor dhal along with ginger.

4. Now make the curd little watery adding little water.

5. Add turmeric and asafoetida to this and keep it on stove in low flame.

6. Now add the grinded material and cooked chepan kelangu and add salt.

7. This kuzhambu should not boil for more than 4 – 5 mins.(like milk when it starts raising, the stove should be turned off)

Garnish with popped mustard seeds and curry leaves.