Venthaya keerai paruppu urundai morkuzhambu

soak 3/4 cup thuvaram paruppu 1/4 cup kadalai paruppu and a table spoon payatham paruppu for about 1 1/2 to 2 hours. Drain the water completely . Save a tea spoon of the soaked dal and Grind the rest of it to a coarse paste with 3-4 red chillies, a few curry leaves and salt, without adding any water. Heat a tea spoon of coconut oil and add 1/4 tea spoon mustard seeds and a pinch of asafoetida powder. When the mustard splutters add 1 cup washed and chopped venthaya keerai. Sauté until it wilts for about 2 minutes. Add the ground dal paste. Mix well and sauté just for a minute. Turn the heat off. When cooled down to touch, make little balls and steam just for 10 minutes. If steamed for too long, the lentil balls will turn hard. Grind 4-5 green chillies, 1/2 tea spoon black pepper corns, 1 level tea spoon cumin, a small piece of ginger ,2 level table spoons fresh coconut and the tea spoon of soaked dal that you have saved, to a fine paste. Beat a cup of thick, sour curd. Add 2 - 2 1/2 cups water to get buttermilk. Add the coconut paste to the buttermilk. Add salt & a few pinches of turmeric powder ( optional) some people like it white. Mix well . Heat the buttermilk over medium heat until it gets frothy. Add the steamed lentil balls one by one into the kozhambu. Stir well and bring it to a boil. Boil just for a minute and turn off the heat. Temper with mustard seeds and a few curry leaves in a tea spoon of coconut oil.