Mor kuzhambu/ Buttermilk Gravy

• Soak rice(1/4 cup) & channa dal/toor dal(1/4 cup) for 40 min. Grind it with little cumin seeds and fried green chillies(3 to 4) to a smooth paste. Keep it aside.
• In the same mixi jar add ginger, garlic, curry leaves and corriander leaves grind it to smooth paste and add to the same paste.
• Boil the white pumpkin in water (up to veggies disolve) with turmeric powder and salt.

• Boil until the pumpkin turns transparent.

• Mix curd along with turmeric powder and salt.
• In a pan add oil mustard seeds, cumin seeds, urad dal and channa dal, red chillies and asafoetida then add ground mixture, mix it until the gravy thickens.

• Add in the curd and boiled veggies(I used white pumpkin here). 

• Let the gravy heats but not boils. You can notice some bubbles on the gravy when it reaches to boiling point. Then that's the time to switch off the stove.

• Enjoy the delicious Mor kuzhambu.