More (curd/yogurt) Kuzhambu

As a family we are a huge fan of curd/yogurt in its many forms. One of our all time favourite side dishes is the more kuzhambu /pulisseri/ kadi. "More" means curd in tamil and this dish is called pulisseri in Kerala. It used to be prepared in my home back in India when the curds turned very sour over the span of a few days and could not be used for making thayir sadam (curd rice).  It just needs a couple of vegetables and is very easy to prepare. Whenever I make this more kuzhambu my family ends up asking for more with the last drop being slurped up.
Traditionally its made with cucumbers, ash gourd etc but I love the taste of potatoes and carrots in a curd gravy. So this is my version of this recipe.

Ingredients
Potatoes - 1 no: cubed
Cucumber -- 1/4 cubed
Carrots - 1/2 a carrot (if big) diced
Turmeric
Salt to taste
Curry leaves - 5-7
Water - 1 cup

For Tempering
Mustard seeds - 1/2 tsp
Red chillis- 1 no broken into 2-3 pieces

For Grinding
Sour Curd (yogurt) - 1/2 cup
Coconut shredded - 1.5 tbsp
Jeeragam (cumin) - 1 tsp
Red chillis - 2-3 nos as per spice level
Water - 1or 2 Tbsp

Method

1. In a vessel boil the vegetables until al dente and add salt, turmeric and curry leaves.
2. Grind the said ingredients into a thick paste and set aside.
3. Pour the ground mixture to the boiled vegetables. Reduce heat and let the mixture froth. Do not let it boil after adding the ground mixture because the Kuzhambu will become watery as the curds separate.
4. Crackle the mustard seeds in a kadai and add the tempering. More Kuzhambu is ready to serve and tastes best with rice or sevai (rice noodles).