This is not quite as your grandmother made it, but tastes great.
Ingredients:
Curd, not too fresh and creamy, maybe a day old, churned well ( I use an egg whisk).
Green chillies, grated coconut, a small piece of peeled ginger and a spoonful of jeera.
A table spoon full of raw rice and a table spoon full of thowar dhal.
Turmeric ( very little, you dont want a jaundiced looking dish) salt to taste,
Vegetables: Arbi (colocasia) boiled well, peeled and cut into marble sized pieces.
Capsicum: About a quarter of a medium sized one, chopped into two cm pieces.
For the seasoning: Curry leaves, coconut oil and mustard and jeera, one or two red chillies
Method:
Soak the rice and thowar dhal for about 10 minutes. Add the coconut, ginger, jeera and green chillies and grind to a paste.Keep aside
Fry the capsicum in a little hot coconut oil for 2-3 minutes and keep aside.
Churn/whisk the curds adding a little water if too thick, add a little turmeric and required salt, and bring to a slow boil.
Since the curd tends to split into curds and whey, make sure the burner is on low flame and that you stir often.
Once the curd begins to boil, add the coconut paste. Boil for 3 minutes. The rice in the paste will help it thicken.
Add the cooked arbi and capscicum. Boil for another 3 minutes.
Take off from the stove. Season with mustard, Red chillies (one large or two small), jeera, curry leaves all fried in a little coconut oil).
Serve hot with hot rice and bhendi/ brinjal or karela. And pappad.