Mor Kuzhambu - South Indian

Ingredients

Coriander seeds : 2 tsp
Kadalai paruppu ( bengal gram dal ) : 50 gm
Sour curd : 200 ml
Turmeric powder : 2 pinches
Coriander leaves : a little 
Curry leaves : a little
Oil :  as needed
Dry red chilli : 2
Green chilli : 4
Coconut : 2 pieces
Salt : as needed
Asafoetida  : a little 
Mustard : a little

Method

Mix 400 ml water with 200 ml curd, turmeric powder, salt and set aside.
Soak coriander seeds, kadalai paruppu in water for sometime.
Strain the water and grind the paruppu, coriander seeds with green chilli, red chilli, coconut, water to a paste.
Mix the ground  paste with curd and boil in a vessel.
If adding vegetables, boil them with kuzhambu.
If using potato, saeppangizhangue, cook them, peel the skin and add to the kuzhambu.
If using eggplant, pumpkin or ladies finger, cut them lengthwise, boil it with turmeric powder  and add to the kuzhambu. 
Heat oil in a pan.
Add mustard and asafoetida.
When mustard splutters, add to the kuzhambu. 
Add coriander, curry leaves , stir well and remove the vessel from the stove.