You are here: Home> Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Sabzis > More Kuzhambu, South Indian Doodhi Buttermilk Curry
More Kuzhambu, South Indian Doodhi Buttermilk Curry
Tarla Dalal
06 December, 2024
Table of Content
Try other curries such as Mixed Vegetable Kuzhambu , Pumpkin Kootu , Kadala Curry and serve with plain rice .
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 servings
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 chilli , 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.
More Kuzhambu, South Indian Doodhi Buttermilk Curry recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for More Kuzhambu, South Indian Doodhi Buttermilk Curry
The Nutrient info is complete
-3701.webp)
-10876.webp)
