• First let us soak both the dals, along with coriander seeds, cumin seeds, green chilies, ginger and curry leaves in ½ cup water for the masala. Let this soak for a minimum of 15 minutes.
• Mix the curd and water in a wide bowl. Use a whisk, combine it all together in to uniform liquid
• Wash , peel and chop the flesh of the mango into chunks. Use a mango that is sweet and slightly sour. The rumani variety of mango is small, round variety and has a mild sourness to it.

Let us make the masala paste

• Take the soaked dals and other ingredients in a blender jar, along with that soaked water, add fresh coconut and grind it to a fine paste. No need to add water as we are taking it along with the soaking water. Keep aside until use

Now let us make the gravy!

• In a heavy bottom pan, take the chopped mangoes along with ½ cup of water. Cook this until the mangoes turn a bit soft. It will take around 5-8 minutes in a medium flame.
• Once the mangoes turn soft, add the ground coconut masala to this. Add 1 cup of water to the mixer jar, wash and add that water also to the pan. Mix well.
• Now to this add salt and turmeric powder. Mix well and allow this to cook in a medium flame until the rawness of the fresh masala escapes.
• Once the rawness escapes, that takes about another 8-10 minutes. Reduce the flame to simmer. Add the whisked yogurt to this and mix well.
• After adding curd mix, the gravy shouldn't boil, as it will curdle the gravy and liquify it. So keep the flame to absolute minimum
• Once you see bubbles around the edges of the pan, take it off the heat.

Let us add Tadka

• Heat coconut oil in a tadka pan, once hot splutter mustard seeds, add curry leaves, fenugreek seeds and broken red chilies finally add cumin seeds and pour this sizzling tadka over the morkuzhambu.
• Serve this delicious mor kuzhambu with rice. I served this as a side to mixed vegetable pulav made on a weekday.