Ingredients

Curd  : ½ Litre ( Blend to form thick buttermilk )
Coconut : ½ ( grated )
Green Chilli : 5
Cumin : 1 tsp
Asafoetida powder : ½ tsp
Rice flour : 25 gm
Salt : as needed

To soak in water

Red gram dal : 150 gm
Black gram dal : 10 gm
Green gram dal : 10 gm
Dried red chillli : 5

For seasoning

Oil : as needed
Mustard : a  little
Dried red chillli : 2
Cumin : a  little
Curry leaves : a  little

Method

Grind the dals with half salt in a mixie.
Add asafoetida powder, rice flour, mix well and make small balls.
Cook these in a pressure cooker.
Grind coconut, green chilli, cumin to a paste.
Mix buttermilk, salt and ground paste in a copper bottom vessel and let it boil.
Add the cooked dal balls.
The balls will rise.  
Remove from fire.
Heat oil in a frying pan, add mustard, dried red chillies, cumin, curry leaves and when mustard splutters, add it to the Morekuzhambu.