Saturday, 4 February 2012

Buttermilk Curry with Okra/Bindhi/Lady's Finger

I studied in a convent which was run by Malayali nuns. Buttermilk curry was served on every Wednesday afternoon for lunch along with fried fish. The curry used to be in a nice yellow colour with big chunks of ash gourd in it. The rice, buttermilk curry and fried fish combo was unbeatable and I also liked it with lemon pickle. After my school days I never got to taste this curry for the next six years. During my last year of working days in Chennai, I stayed in a hostel which was again run by a Malayali couple who prepared excellent version of this curry. This curry can be cooked with veggies like okra, raw banana, ash gourd and cucumber. I have shared my version of the curry, Enjoy!
Yoghurt - 1 cup
Okra/bindhi/Lady's finger - 1 cup (cut into roundels)
Onion(medium) - 1 (chopped)
Red chillies - 3
Curry leaves - 15
Mustard seeds - 1/2 Teaspoon
Turmeric powder - 1/2 Teaspoon
Oil - 1 Tablespoon
Salt - to taste
To grind
Red Lentil/yellow lentil/Toor Dahl - 1 Tablespoon
Channa dal/yellow split peas - 1 Tablespoon
Coconut - 1/4 cup (grated)
Green chilli - 2
Cumin seeds - 1 Teaspoon
Garlic - 2 pods

1. Soak toor and channa dal in 1/2 a cup of water for 30 minutes and grind it into a fine paste along with the items mentioned under the to grind header.
2. Take a big bowl and mix the yoghurt with 2 cups of water along with turmeric powder, salt and the ground paste. Mix properly without any lumps and the buttermilk should be neither thick nor thin.
3. Now heat 1/2 tablespoon of oil in a pan and fry the okra in medium heat until the mucilage of the okra is completely dried and the okra should be crunchy. Transfer them to a plate.
4. Heat the rest oil in the same pan and allow the mustard seeds to splutter. Then add the curry leaves and red chillies and fry for 15 seconds.
5. Now add the onion and sauté until its cooked and then add the okra and cook for another 5 minutes.
6. Add the yoghurt mix to the pan and bring it to a boil. This should not take more than 3 to 5 minutes. Turn off the heat.
     Butter milk curry is ready to be served.

* Different vegetables like raw banana, cucumber and ash gourd can be used.

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