Indian: Buttermilk Stew by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Indian >> Buttermilk Stew


	Buttermilk Stew

		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.