1. Curd 2 cups + half cup water.
2. Kadalai maavu (or arisi maavu which is available in shops) 2 teaspoon.
3. Salt to taste (approximately 1-1/2 tsp, taste and see).
4. 1/2 teaspoon turmeric powder - optional.
To grind into a fine paste: (Step 1).
1. Coconut 2 teaspoons.
2. Small onion 4 nos.
3. Garlic 4 peeled pieces.
4. 1.5 inch ginger piece (remove skin).
Add all of the above and grind in a small mixie jar to make it into a fine paste. It looks like chutney.
Method: (Step 2).
1. Mix curd and water nicely to make thick buttermilk.
2. With this, add 1-1/2 tsp salt. Taste and see if it is okay.
3. Add the ground paste (from step 1) and mix well.
4. Add 2 tsp kadala maavu and mix well with hand, so that no clumps are formed.
5. Keep on the stove.
6. You can add 1/2 tsp of turmeric powder for the color. This is optional.
7. Keep watching the mixture. The top surface of the mixture will start to become thick. When this happens, stir the mixture only on top surface. Do not stir the whole mixture from bottom. Like this, stir 3 times when it becomes thick on top. This will take around 5 minutes. Do not let it boil - very important. (If you let it boil, it will become watery.). After stirring for 3rd time, switch off the stove. Leave it open for sometime.
To temper: (Step 3).
After mustard seeds and uzhundu bursts, add 2 small red chillies (wholly, remove only the stem) and temper. Now add wet curry leaves and temper lightly and switch off. Add this to the mor kuzhambu.
