பச்சை மோர் குழம்பு / Pachai Mor Kozhambu / Raw Butter Milk Gravy / Hasi Majjige Huli

As the title says "no cooking" is required at all.I make it when I have excess fresh curds in the fridge.The steps are very simple

• Churning curd with salt ,hing and turmeric
• Grinding raw masala paste and mixing it with curd
• Of course seasoning with mustard and curry leaves for good aroma

Ingredients
Part - 1 Buttermilk

• Thick curd - 4 cups
• Salt - 1 teaspoon or more
• Hing - little
• Turmeric - little

Part 2 - Masala Paste

• Coconut pieces - 1/2 cup or more
• Green chillies - 3
• Coriander leaves - handful
• Roasted channa dhal / fried gram - 2 tablespoons
• Cumin seeds / jeera - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon

Part 3 - Seasoning

• Oil / ghee - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Channa dhal / Broken urad dhal - 1/2 teaspoon
• Green chilly - 1 (slited)
• Curry leaves - 2 or 3

Method

Step - 1 - Buttermilk

• Take curd in a big container / vessel.Pour water little by little and churn it using mathu.Put hing, salt and turmeric and churn again to form thick butter milk

Step 2 - Masala Paste

• In a mixer take the items given under "Part -2" and grind it to a smooth paste using water

Step 3 - Morkozhambu

• Add the masala paste to the buttermilk and mix well

Step 4 - Seasoning

• In a separate pan / kadi heat oil or ghee.Season with mustard, channa/ urad dhal,chillies and curry leaves.Allow it to cool

• Pour it over the mor kozhambu and mix well

Pachai Mor Kozhambu is ready.Serve it along with hot rice and spicy gravy