Buttermilk Curry (More Kulambu)

Ingredients:

Buttermilk - 3 cups

Turmeric - 1 tsp

Salt - To Taste

To Grind:

Thuar Dhal - 2 tbsp

Raw Rice - 1 tbsp

Cumin seeds(Jeera) - 1 tsp

Green Chillies - 4

Red Chllies - 2

Aniseed(Sombu) - 1 tsp

Ginger - 1 inch piece

Coconut - 1 tbsp (Can be added if u wish)

Mustard Seeds - 1 tsp

Garlic - 4 pods

Coriander Seeds - 1 tsp

To Season:

Mustard seeds - 1 tsp

Urad dhal (Broken) - 1 tsp

Red Chillies - 2

Finely Chopped Pearl Onions - 3 tbsp

Aesfoetida - 1 pinch

Method:

Soak the Thuar dhal and rice in water for 1/2 hr.

Then grind all the ingredients mentioned in "To Grind" along with the soaked rice and dhal, to a smooth paste. 

Wipe the curd and get a thick butter milk. 

Keep the kadai in the stove and add the ground paste & some water. 

Keep on stirring it, in low flame, till the paste gets cooked. 

We can get to know this when the color changes. This process might take 10 mins.

Then add the Buttermilk and stir well, so that the paste and buttermilk should mix completely.

Be careful the kulambu should not boil. You should be cautious enough to get this gravy done appropriately, if you allow it to boil, it will leave all the water at the bottom and the curd will curdle at the top. I have done this mistake and hence as a precaution I am telling it here. 

I love this dish a lot. The good side dish for this gravy is Vada(Paruppu Vada), All fried veggies like Potato, Yam, Coleasia and Okra fry. In almost all tamilian and kerela wedding, this recipe will be a must in the luncheon.