You came back tired from work but not in a mood to cook. Or you don’t have much time to cook. Not to worry, we bring a recipe of instant buttermilk curry before you.
Ingredients – List I
- · Curd/Buttermilk – 2 cups
- · Rice flour (or Gram flour) – 1 tbsp
- · Turmeric powder – 1/4 tsp
- · Salt – to taste
Ingredients – List II
(To mince or to crush)
- · Ginger – 1″ piece
- · Green chili – 1
- · Coriander leaves (Cilantro) – 1 sprig
- · salt – according to taste
- Ingredients – List III
- (For seasoning)
- · Oil – 2 tsp
- · Mustard seeds -1 tsp
- · Fenugreek seeds – 1/4 tsp
- · Cumin seeds – 1/4 tsp (or use carom seeds)
- · Dry Red Chilies – 2 (or use mor milagai)
- · Asafoetida – a pinch
- · Curry leaves – few
1.Beat the curd together with little water, salt, turmeric powder, rice flour (or besan gram flour) till it is smooth and creamy. You can also make it with store bought yogurt or buttermilk. (Tip: – The curd should be little sour to get best results. In foreign countries, sometimes the store bought yogurt or buttermilk is not sour enough. In that case, add few drops of lemon juice or tamarind pulp while whisking.)
2.Finely chop the items under “List II”. You can also crush them in a mixie (or food processor).
3.Heat oil in a kadai. Add the mustard seeds. When it splutters, add the fenugreek seeds, cumin seeds, dry red chilies, asofoetida and curry leaves.
4.Add the finely chopped ginger, green chili, and cilantro. Saute for a minute.
5.Now reduce the flame to the lowest setting. Add the whisked buttermilk.
6.Let it warm through for about 3-4 minutes. Keep stirring constantly till you see steam coming out. Be careful to not let it boil otherwise, the curd will curdle. Switch off the stove.
- · Serve this curry warm with some white rice or Khichadi.
- · Mor Kulambu tastes great along with fish fry, potato fry, brinjal fry or any other vegetable fry.
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