Mosuru Avalakki(curds avalakki)
Ingrediants
Avalakki(medium thick)              ----1 cup
Ghee or oil                                -----2tsp
Curds                     ----1to 11/2 cup
Milk                                          -----1/4to 1/2 cup
Green chillies                             -----2or3
Curry leaves                              -----few
Coriander leaves                      ------1tsp(finely cut)
Onion                                     ------2 tsp(finely cut)
For seasoning
 Urad dal                                   -----1tsp
 Rea chilly                                    ----1or2
 Mustard seeds                            ----1tsp

Optional
 Ground nut and cashew nut (1tsp).Grated carrot,cucumber.Pomegranate seeds
Method
Cut onions and chillies.If you are adding carrots and cucumber grate it or finely cut it.
Keep a heavy bottom kadai in the stove ,heat it add ghee mustard seeds, urad dal,and pieces of chilly.(ground nut and cashew nut) can be added.
When the mustard seeds splutters add curry leaves add green chillies and onions,(If you like you can  add cut  cucumber and carrots now)When the onions are fried ,changes colour switch off the stove.
.Take a serving bowl add the curds, If the curd is ready to consume  add little milk,If you are eating after an hour or if the curd is more sour add more milk.Add salt and 3/4 of  the seasonings.
Clean and wash the avalakki with water ,drain the water ,and add the avalakki into the curd mixture(Avalakki should not remain in the water more than 3to5 minutes or the avalakki will absorb more water so it does not absorb curds.
Taste and see.Add add water if the curd is thick and creamy
.If it is sour add more milk.Add curd if it is thick
Rest of the seasonings and the finely cut coriander leaves can be added.
Pomegranate seeds and fresh grapes can be added