Friday, November 2, 2012

More Korrumba Kozambu -- buttermilk curry

This is a strange but delicious sauce that is poured on rice and eaten, usually with a chutney like lentil chutney or eggplant chutney


1 teaspoon whole coriander seeds (for easier version, can use 1 tsp. coriander powder instead)
1 teaspoon chana dal (different from chana) (can use 2 Tablespoon fried chana dal instead)
1/2 teaspoon cumin (jeera) seeds (for easier version, can use 1 tsp. cumin powder instead)
1 fresh medium indian green chili
approx 1/2 inch cube of fresh ginger, skin removed

2 tablespoons dried coconut powder (can use fresh coconut instead)
1/2 tsp salt

2 cups of yogurt
1 tablespoon rice flour

1/2 teaspoon whole mustard seeds
4 or 5 dried or fresh curry leaves


1. Soak first five ingredients in hot water for 15 minutes.

2. Add coconut and salt and grind finely in mixee. (as an easier version, can use powdered cumin and coriander instead, and fried chana dal instead of dried -- then you just have to grind the coconut and dal, which is much easier)

3. In a small pan on the stove, add rice flour to yogurt and mix well. Add ground mixture to yogurt, mix well.

4. Heat the yogurt mixture slightly, do not boil, until it foams, then switch the heat off.

5. Cook mustard seeds in a little oil until they pop, add to yogurt mixture along with curry leaves.


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