Kalyana More Kuzhambu | Buttermilk Curry

Ingredients:

• Yoghurt (churned) – 2.5 cups
• Lady’s finger – 8 nos (fried)

Ingredients: Spice paste

• Grated coconut – ½ cup
• Green chillies – 4 nos
• Cumin seeds – 2 tsp
• Toor dhal – 1 tbsp (soaked in water for 30 mins)
• Turmeric powder – 1 tsp

Ingredients: Tempering

• Mustard seeds – 1 tsp
• Fenugreek seeds – ½ tsp
• Red chilly – 1 no
• Curry leaves – 1 sprig

Method:

1. Churn yoghurt without any lumps. Set aside.
2. In a mixie, add the ingredients mentioned under spice paste and grind to a fine paste.
3. In a broad vessel, mix this paste with the churned yoghurt. Add salt.
4. Place this on the stove and warm.
5. Once hot and NOT boiling, heat oil in a wok and temper with mustard, fenugreeks seeds, red chilly and curry leaves and pour over curry.
6. Serve hot with rice, lentils and dollops of ghee.

Note:

• Vegetables like white pumpkin, carrots, chayote squash, colocasia etc can be added instead of lady’s finger. They need to be boiled with salt before adding in.

Here is the video: