Moor Kozambhu Method 1

Ingredients
Channa dhall 2 t.spoons
Red chillies 4
Green chilles 2
Methi 1/2 t.spoon
Hing small pinch
Coconut 4 t.spoons
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few 
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
             Okra washed 


Method
Fry channa dhall, red chillies, methi, hing and green chillies in 
little oil.  Grind this mixture with coconut and little salt in
butter milk. 
Heat some coconut oil, splutter mustard, then add curry leaves, 
little hing, salt, turmeric and the vegetables, and fry 
this for a few minutes. Now add the ground paste and the 
remaining butter milk to the above and bring this to a boil.  
Boil this just for a few minutes. Garnish with cilantro.