Kalyana More Kuzhambu | Buttermilk Curry


  • 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


  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.


  • 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:

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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