In kerala, it is a common practice to finish any meal with yogurt or buttermilk.
There are a number of ways you can customize the taste of buttermilk. and I follow the easiest amongst all.. but great in taste as well…. :)
Ingredients :-
Youghurt-1 ½ cup (Mix ½ cup of water and beat it in a blender) or you can use 2 cups of Laban (butter milk)
Small onion 3-4 (cut straight)
Ginger – 1 teaspoon finely chopped
Garlic -1 clove (crushed)
Mustard seeds-1 teaspon
Green chillies-2
Cumin (jeera) powder – ¼ teaspoon
Fenugreek powder- ¼ teaspoon
Turmeric powder- less than ¼ teaspoon
Curry leaves
Oil
Small onion 3-4 (cut straight)
Ginger – 1 teaspoon finely chopped
Garlic -1 clove (crushed)
Mustard seeds-1 teaspon
Green chillies-2
Cumin (jeera) powder – ¼ teaspoon
Fenugreek powder- ¼ teaspoon
Turmeric powder- less than ¼ teaspoon
Curry leaves
Oil
Preparation:
Mix the cumin powder, fenugreek powder and turmeric powder with 2 spoons of water to get a paste, keep aside.
Heat oil in a pan. Add mustard seeds, when it start to pop add ginger and garlic and sauté for few seconds, add the small onions, green chillies and curry leaves, when the onion becomes golden brown add the masala paste and sauté for a 2-3 min. keep the flame low and add the laban (buttermilk), add salt ,stir for 2 min. remove from the stove. Moru curry is ready.!
Heat oil in a pan. Add mustard seeds, when it start to pop add ginger and garlic and sauté for few seconds, add the small onions, green chillies and curry leaves, when the onion becomes golden brown add the masala paste and sauté for a 2-3 min. keep the flame low and add the laban (buttermilk), add salt ,stir for 2 min. remove from the stove. Moru curry is ready.!
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