Moor/Buttermilk Curry

Ingredients:
Buttermilk - 1 Cup
Tomatoes - 2 (Chopped)
Mustard Seeds - 1 tsp.
Curry Leaves - Few
Asafoetida - 1 tsp.
Salt - To Taste
Oil - 1 tsp.

Grinding Ingredients:
Toor Dal - 1 tsp.
Coconut - 1 tsp.
Coriander Seeds - 1 tsp.
Red Chillies - 3
Raw Rice - 1 tsp.
Ginger - 1 Piece

Method:

Soak the grinding ingredients for half an hour and blend them into
a smooth paste.Set it aside.

Heat oil in a pan and add mustard seeds and curry leaves.

When the mustard seeds splutters,add the chopped tomatoes,salt,
asafoetida/hing and cook till the juice wilts from the tomatoes.

Mix together the paste and the buttermilk and add it to the pan.

Cook for a couple of mins and adjust  the seasoning.

Remove from the stove and serve it hot with plain rice.


Note : You can also add okra/lady's finger or white pumpkin to the
            moor/buttermilk curry if desired.