More Kuzhambu, South Indian Doodhi Buttermilk Curry

by Tarla Dalal

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मोर कुज़ाम्बू - हिन्दी में पढ़ें (More Kuzhambu, South Indian Doodhi Buttermilk Curry in Hindi)

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This is the South Indian counterpart of kadi. It can be prepared with various vegetables like ladies finger, white pumpkin, capsicum, colocasia etc.

Try other curries such as Mixed Vegetable Kuzhambu , Pumpkin Kootu , Kadala Curry and serve with plain rice .

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More Kuzhambu, South Indian Doodhi Buttermilk Curry recipe - How to make More Kuzhambu, South Indian Doodhi Buttermilk Curry

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

To Be Ground Into A Smooth Paste (makes Approx. 3/4 Cup)
1/2 cup freshly grated coconut
1/4 tsp cumin seeds (jeera)
1 tsp raw rice (chawal)
4 green chillies , roughly chopped
1/4 cup water

Other Ingredients
2 1/2 cups sour buttermilk
salt to taste
1/2 tsp turmeric powder (haldi)
1 1/2 cups bottle gourd (doodhi / lauki) or ash gourd
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
4 to 5 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania) for the garnish

Method

Combine the buttermilk, little salt and turmeric powder in a bowl, mix well and keep aside.
Combine the bottle gourd, little salt and 2 cups of water in a deep pan, mix well and simmer till it is cooked (for approx. 10 to 12 minutes), stirring once in between.
Add the prepared paste and buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the fenugreek seeds and curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the kuzhambu and mix well. Serve hot garnished with coriander.

Nutrient values per serving