Buttermilk Curry ~ Mor Kuzhambu
June 4, 2014
Serving Size: 4 servings
Split Bengal Gram 3 tsp
Curd/Yoghurt 100 ml
Coconut 1/5 no
Cumin 1 tsp
Turmeric powder 1/4 tsp
Green chilli 1 no
Salt to taste
Coriander leaves 1 sprig
Dry red chilli 2 no
Mustard seeds 1/4 tsp
Black gram 1/4 tsp
Curry leaves a few
Oil 10 ml
Heat a kadai and roast split bengal gram.
Grind coconut, roast split bengal gram, green chilli and cumin seeds into a fine paste.
Heat 5 ml of oil in a thick bottomed vessel. Add the ground paste and fry for a minute in a medium fire.
Add curd, turmeric powder, salt and fry for a minute in a slow fire. Add water to make it to curry consistency.
Bring to boil and remove from heat. Keep aside.
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.
Add over the curry and garnish with chopped coriander leaves.
Serve hot with white rice.
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