Morkhozumbu/ Buttermilk Curry

Ingredients
Buttermilk - 5 cups
Green chillies, slit - 4 to 5

Veggie - ladies finger or potato

Hing - 1 pinch

Ginger - 2 " piece

Channa dhal - 1 tbsp
Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp
Turmeric powder - 1 tbsps
Coconut, shredded - 2-3 tablespoons
Salt to taste
1 tsp mustard seeds
1 sprig of curry leaves
Oil for seasoning
Water for diluting the buttermilk if needed

For Buttermilk Curry:

Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick. If your curd is not sour, add little lemon juice or citric acid to make to sour. Also, add salt and heat on a low flame till the buttermilk reaches room temperature. Take off from the fire and set aside.

Shallow fry the ladies finger in oil till cooked. If you are using potatoes, jusst boil them, peel skin and add. Need not fry the potatoes. Since the Ladies finger leaves out some gluten, we need to fry it first. Then keep aside..
Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander, channa dhal and green chillies. Blend to a smooth paste.
Heat oil in pan, Season with mustard seeds, curry leaves, hing, veggie( ladies sfinger or potato), then add this coconut ,warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes. Do not allow to boil.. Just make it warm..
Delicious when eaten with hot plain rice.
Cannot be re-heated on direct fire. Enjoy !!!