This Kerala Style seasoned buttermilk curry is nothing but buttermilk seasoned with spices and garnished with coriander leaves. It is enjoyed with hot rice and needs no accompaniment other than a Papad. Do be careful not to boil this curry as it may split. I thank my friend Anil Kumar Ramdas ji who generously shared this recipe with me.
Ingredients:
250 ml/ one large cup of thick curds
100 ml water
2 shallots sliced
2 green chillies slit
1 inch piece of ginger chopped fine
3 cloves of garlic chopped fine
A large pinch of Haldi/ turmeric powder
Salt
2 tsps finely chopped coriander for garnishing.
For the tempering:
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp Cumin seeds
5 seeds of Fenugreek
1 dry red chilly
1 sprig of curry leaves
Method:
Whisk the curds well and add water to it. Mix well and keep aside. Heat the coconut oil. Add the mustard seeds, and after they splutter drop in the cumin seeds. Add the curry leaves, red chilly and the Fenugreek seeds. Toss and immediately tip in the sliced Shallots, chopped ginger, garlic and green chilly. Saute for a minute. Lower the flame totally and add the turmeric powder, salt the blended curds or buttermilk. Mix well. Garnish with freshly chopped Coriander leaves, switch off the stove and pour the curry to another bowl to avoid splitting of the curds. It is optional to squeeze a little lime juice to enhance the flavour. This curry is not to be boiled.
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