Morkuzhambu

Ingredients :

Turmeric powder 1/2 teaspoon

 4 Tablespoon coconut oil 

5 cups of buttermilk

quarter cup grated  coconut 

Salt to taste

 For soaking :

4 tablespoon Thuvar dal

3 green chillies 

2 tbsp coriander seeds/ dania

1 teaspoon mustard 

Seasoning :

1 tsp mustard seeds

7 to 8  curry leaves

vegetable:

 4  lady finger finely cut into 3 inches pieces

 or 10 pieces of ashgourd ,

Method: 
Soak the ingredients given for soaking and after an hour grind them into a smooth paste adding the  grated  coconut.

Add salt and  turmeric powder to the buttermilk and mix well.

Light the stove and place the buttermilk container and lower the heat.Once it comes up switch off the stove or remove from the fire. Do not use a ladle to stir it.

Take a kadai and pour the coconut oil, put mustard once it splutters, put the curry leaves and the vegetable. Fry nicely . Take it out and add this to the buttermilk. Do not cover when it is hot, it will become thin and watery. 
PS
 some use chana dal instead of thuvar dal for grinding, some do not use mustard for grinding, some add jeera along with without dania, some put besan pakodas instead of vegetables.