Vadai Mor(moar) Kuzhambu recipe(Watery Stew Made of Buttermilk)

Mor kuzhambu is a staple festival menu here in Tamil Nadu.Be any festival,this mor kuzhambu and ylundhu vadai is a must.The literal English translation of mor kuzhambu is buttermilk stew.Otherwise usulayy mor kuzhambu is made when ever there is excess of buttermilk that needs to be finished.Though I am not a great fan of this traditional stew,I do love it when prepared this way.But for any festival or auspicious occasions like wedding this vibrant yellow colored stew will sure have wore its place in our part of the world.Since ulundhu vadai is also made,usually 4-6 vadais are added to the mor kuzhambu along with the other vegetables.This is to enhance the taste and flavor.Here I am presenting the way we make this in our home,please let me know your thoughts.

Vadai mor kuzhambu recipe
Star ingredients:Butter milk ulundhu vadai
Time:20 minutes
Serves:6
Ingredients:
1 cup curd
4-6 ulundhu vadai
1/2 cup cut pumpkin
10-12 curry leaves
1 teaspoon mustard seeds
Salt
Oil to temper
To grind:
3 table spoons grated coconut
1 teaspoon tur dal (soaked in water for 10 minutes)
1 teaspoon channa dal(soaked in water for 10 minutes)
3 green chilles
1 tablespoon cumin seeds
1 teaspoon coriander seeds (optional)
Method:
1.Grind the listed ingredients to a smooth paste. Add two cups of water to the ground paste and boil for 5  minutes adding salt.
2.Take the curd and beat it really well,there should be no lumps at all,add the well beaten curd to the boiling mixture and reduce the flame.Once the curd starts to froth remove immedietly from heat.Temper with curry leaves and mustard seeds.
3.Dip the ulundhu vadai in hot water for few seconds and squeeze.Add it to the mor kuzhambu and serve along with steamed rice.
Notes:
1.Instead of pumpkin you can vegetables like okra,vazhaithandu (tuber of plantain tree)
2.Beating the curd very well is the key for good mor kuzhambu.If curd is not beaten well there will be lumps in the kuzhambu and it will not be creamy.
3.Next important point is after adding the curd the kuzhambu should not start to boil,remove from heat immedietly it starts to froth.
See my other version of mor kuzhambu here.
This post is part of the Chennai Bloggers Club's CBC VIBGYOR BLOG TAG where some of us will write a post on the colours of VIBGYOR each day starting 1st of September to the 7th of September.The colour theme for today's post is yellow