Moor Kozambhu Method 2

Ingredients
Thuvar dhall 2 t.spoon
Rice 1 t.spoon
Urad dhall 1 t.spoon
Methi 1/2 t.spoon
Red chillies 3
Green chillies 2
Coconut 4 t.spoon
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
Soak thuvar dhall and rice in little water.
Fry urad dhall, methi, red chilles and green chillies in coconut
oil. Grind this mixture with the soaked dhall, 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. 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.