Now to the buttermilk curry! As usual, the recipe has many variations, depending on the occasion, and taste preference. For instance, if it is for medicinal purpose, as in for indigestion, the buttermilk curry will not have onion or coconut. And also, it will be totally fatfree.
moru = buttermilk. koottaan = to add/side dish/accompaniment/add-on. so, meenkoottaan is fish curry.
ozhichu= to pour. thus, morozhichukoottaan is a dish made of buttermilk, that is poured on rice, which is our main food.
Ingredients:
Buttermilk - 1/2 gallon
Oil - 2 tbsp
Onion, chopped -- 1/2 cup
Ginger, crushed -- 1 tbsp
Garlic, crushed -- 1 tbsp
5 green chillies, slit
turmeric powder - 1 tsp
red chilli powder -- 1/2 tsp
fenugreek/ methi powder - 1/4 tsp
cumin powder - 1/2 tsp
black pepper powder - 1 tsp
Coconut, grated, fresh or dried coconut powder -- 1/2 cup
mustard seeds, black - 1 tsp
dried red chillies - 3
curry leaves -- 1 sprig
Salt, as needed
Heat oil. Add mustard seeds. Let'em pop. Reduce heat, we do not want it burned. Add the onion, ginger, garlic, green chillies. Saute for a minute or two, till soft and you get the aromas. Add the dried red chillies, each broken in three pieces ,and the curry leaves.
Now add the spice powders. stir and fry for a minute. Add the coconut.
stir and fry for amother minute or two.
Pour in the buttermilk. Keep stirring. Low to medium heat. Add enough salt. Do not let it come to boil. Should be just warmed enough.
Note: You may make this as thick or thin as you like. Add boiled and cooled water.
If you are in a really nutritious mood, you may add some veggies -- say, zucchini, cucumber etc. cubed and cooked. Or you can add them right before pouring in the buttermilk, cook, and then finish off.
I ran out of curry leaves, so you don't see any curry leaves. :( |
| rice withbuttermilk curry, nazrani beef fry, baby mango pickle (hot) |
Serve with rice, pickles and Nazrani style mutton or beef fry, or Malayali "thorans" and "mezhukkupurattis" -- vegetable stirfry, or spicy lentils.
