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Buttermilk Stew

500 mL yoghurt diluted with water (until thin)
1 1/2 tsp salt
4-5 creen chillies
1/4 tsp cumin seeds
1/2 tsp toor dal
1 tsp channa dal
1/2 tsp rice
1 handful scraped (or grated) coconut
curry leaves
cilantro leaves

2 tsp sesame oil
1 tsp mustard seeds (pref. black)
2 red chillies
1/2 tsp coriander seeds, if desired

Soak the dals and rice for a few minutes, and then grind to a smooth
paste with the green chillies, coconut and curry leaves. Wash the
grinder with a little water, and add this to the paste.

Add the paste and salt to the yoghurt, and mix well. Heat slowly
until it comes to a boil. Add the curry leaves, and remove from
the heat once it froths up.

Fry the chillies and mustard seeds (and the coriander seeds, if
you are using them) in the sesame oil in a small container (egg
poachers or Greek coffee pots work very well), and once the mustard
stops popping, pour into the yoghurt mixture. Stir, then put the
cilantro leaves on it.

Variations: Vegetables could be added: I recommend okra or taro
root. For this, the okra should be cut and fried in a little oil.
Taro root should be steamed (pressure cookers are great for this),
peeled and sliced. These should be added to the kuzhambu after it
has been removed from the heat.

As with most things, this is served mixed with rice. It is very
good accompanied by paruppu usili.

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