Friday, April 23, 2010

Curd curry( more kulumbu/mosru saaru)

Curd curry is a south Indian speciality. Its very common in kerala and T.N. An excellent way to Include Curd in our diet. Very simple , easy and goes really well with brown rice. Great way to beat the heat. Here goes the recipe.

Thick Curd - 2 cups
Onions - 1 nos
Turmeric powder - 1/4 tsp
chilly powder - 1/2 tsp
lady's finger - 200 grams
Salt for taste

To grind:
Coconut - 1/4 cup grated
green chillies - 6 nos
jeera - 1 tsp
garlic - 4 nos

For seasoning:
Mustard seeds - 1/4 tsp
fenugreek seeds - 1/2 tsp
curry leaves - 1 stalk
coconut oil for cooking - 5 tbsp

Whip the thick curd and keep it aside. In a wok, add 3 tbsp coconut oil, when hot add finely chopped onions, turmeric powder and chilly powder and fry for a min. Now add ground paste and fry for a min. Reduce the flame to Sim, with constant stirring add whipped curd and add enough water ( for the gravy, with constant stirring). Now finally add chopped lady's fingers ( wash, dry using cloth , chop and microwave or stir fry before hand, to prevent slime). Check for salt and add. Just before turning of the flame do the seasoning with mustard seeds, fenugreek seeds, curry leaves using remaining coconut oil.

For simple curd curry, exclude the lady's fingers. Even other greens like beans, drumstick, green peas etc may be added. I have excluded curry leaves due to non-availability.

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