Onam special - How to effortlessly make Buttermilk curry | Mor Curry
A comfort curry made using yoghurt/curd, coconut and mild spices to make a simple curry to accompany the boiled rice
Ingredients
- Okra- 8 to 10 small
- Curry leaves-12 to 15
- Mustard seeds-1 1/2 tsp
- Ginger- 1 1/2 tsp
- Garlic-1 1/2 tsp
- Fenugreek seeds-1/2 tsp
- Onion-1/2
- Dried chillies-3
- Sour curd/yoghurt-100 ml
- Oil/coconut oil-3 tsp
Ingredients for masala paste
- coconut-3 tbsp
- Turmeric powder-1/2 tsp
- Cumin seeds-1 tsp
- Green chilli-1
Instructions
For the paste
- Add ingredients to grind in a blender and paste adding little water.
For Buttermilk curry
- Whip the yoghurt in a blender with 1 cup of water.
- Heat oil in a pan.
- Add Mustard seeds and fry until it splutter.
- Add Onion and fry until it become golden brown.
- Now it is time to add chopped ginger. Fry for a few seconds.
- Add chopped garlic.
- Add chopped okra and fry until they shrink and the colour darkens.
- Add coconut paste and mix well.
- Add enough water, turmeric powder and cook the lady's finger.
- Cook covered for faster cooking.
- Add salt.
- Add yoghurt/curd and mix well.
- Cook the curry in low heat to avoid curdling of the curry. keep aside from heat when the curry is done.
For tempering
- Add oil in a pan.
- When the oil is hot enough add mustard seeds and fry until it splutters.
- Add curry leaves.
- Add dried chillies.
- When all the ingredients fried evenly pour on top of the curry and serve.
- Serve with rice.
Notes
- Cook in a low heat after adding the curd/yoghurt to avoid the curdling of the curry.
- Spluttered mustard will give nice aroma and taste to the curry. Be patient.