Mor kuzhambhu/ Buttermilk curry recipe: It’s all about pre-preparation, grinding, mixing and very little cooking, I’d say. Is there anyone out there who doesn’t like this curry, then it would be a surprise. Especially, vegetarians would love this recipe.
Ingredients:
1 cup curd + 1/2 cup water
3/4 cup okra(cut into 1 inch pieces)
1/2 tspn turmeric powder
Salt to taste
For grinding:
1 tblspn raw rice(soaked for 20 minutes)
1 tblspn tur dal(soak it along with rice for 20 minutes)
1/2 tblspn cummin seeds
1/2 tspn fenugreek seeds
4-5 green chilly
3 tblspn grated coconut
For tempering:
1/2 tblspn mustard seeds
2 red chillies
1/2 tblspn cummin seeds
1 stalk of curry leaves
Few coriander leaves (finely chopped)
Method:
- Blend the curd in mixie to make it fine. Mix with 1/2 cup water and blend again. Buttermilk is ready now. Keep aside.
- Heat 1 tbl spn oil in a pan and add the okras. Sauté for a minute and cook for 3-5 minutes with closed lid. Stir in-between. Switch off the stove. Okras would be slightly brown on the sides and cooked. Keep aside.
- Dry roast cummin seeds and fenugreek seeds. Keep aside. Now blend all the ingredients given above for grinding: soaked rice, soaked dal, roasted cummin seeds, roasted fenugreek seeds, grated coconut, green chillies. Adding very little water, blend them to a paste. Keep aside.
- Heat 2 tblspn oil in a kadai. Add the paste, turmeric powder and sauté for a minute. Then add the buttermilk, okras and cook in medium flame until there are slight bubbles on the edges and on the surface. At this stage switch off the stove.
- Heat 1 tblspn oil in a pan and add the mustard seeds to splutter. Now add the red chillies, cummin seeds, curry leaves, coriander leaves and sauté for a minute. Pour this tempering over the curry and serve hot with rice.
Note:
1. Curry tastes good with sour curd.
2. Over cooking would curdle the curry. Once buttermilk is added, pay attention to get the curry at the right consistency.
Happy Cooking!
Sarah's Kitchen 