Buttermilk Curry ~ Mor Kuzhambu

Kapoor Sanjeev, June 4, 2014

Serving Size: 4 servings

Ingredients:

  1. Split Bengal Gram 3 tsp
  2. Curd/Yoghurt 100 ml
  3. Coconut 1/5 no
  4. Cumin 1 tsp
  5. Turmeric powder 1/4 tsp
  6. Green chilli 1 no
  7. Salt to taste
  8. Coriander leaves 1 sprig

 

For Tempering

 

  1. Dry red chilli 2 no
  2. Mustard seeds 1/4 tsp
  3. Black gram 1/4 tsp
  4. Curry leaves a few
  5. Oil 10 ml

 

Directions:

  1. Heat a kadai and roast split bengal gram.
  2. Grind coconut, roast split bengal gram, green chilli and cumin seeds into a fine paste.
  3. Heat 5 ml of oil in a thick bottomed vessel. Add the ground paste and fry for a minute in a medium fire.
  4. Add curd, turmeric powder, salt and fry for a minute in a slow fire. Add water to make it to curry consistency.
  5. 
Bring to boil and remove from heat. Keep aside.
  6. Heat remaining oil in a kadai. Add mustard seeds and black gram. Add curry leaves and broken red chillies when mustard seeds start to splutter.
  7. Add over the curry and garnish with chopped coriander leaves.
  8. Serve hot with white rice.
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