Recipe:
STEP 1
Items to grind:
Rice - 2 tsp
Toor Dal - 2 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 1/2 tsp
Green chili - 4 (depends on your taste)
Coconut - 2 tsp (optional too. Just to give rich creamy look.)
Ginger - small piece
Coriander leaves or Cilantro(optional) - 2-3 strands
STEP 2
Mix this three items in a bowl:
Buttermilk - 1 cup (or 1/2 cup Yogurt + 1/2 water )
Asafetida - a pinch
Turmeric Powder - a pinch
Tempering:
Oil - 4 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Dry Red Chili or Sun Dried Curd Chilli (Moor Milagai) - 2-3 (optional )
Radish - 1 cup / (any one of this vegetables: turnip,okra, chayote/cho-cho)
Salt - to taste
Steps to prepare
- Soak all the ingredients in "Items to grind" for 15 mins and then grind it into coarse paste. Keep it aside.
- Now add Buttermilk, Asafetida,Turmeric Powder and whisk it for 30 seconds.
- Put oil in a pan for tempering. Put mustard seeds, Curry leaves and Dry red chili or Sun dried curd chilles in it.
- Now add Radish and fry it 5 mins. And then add the masala mixture (prepared in step 1), add required salt and allow is to get cooked.
- Put off your stove once you could see that whole curry is cooked well
- Add Buttermilk mixture (prepared in step 2)
- Mix it will. Now It's ready to eat with with rice, fried and spicy veggies.
Tips:
- If you like vegetables to be crunchy, then you can put 2 tsp of oil and just saute for 2 mins and use it while cooking. This keeps your vegetables in your curry crunchy.
- Easy way to find this curry is done: oil oozing out in the edges of the pan.
- You can add 1/2 tomato, if you like.
- Along with Sun dried curd chilli(Moor Milagai), you could add any sun dried vegetables that you get in Asian stores
- To avoid curdling, never pour buttermilk in boiling curry.
