From Amma With Love

More Kushambu

Buttermilk and Coconut Sauce

for grinding:

     1/4 tsp.  toor daal

     1/8 tsp.  methi ( fenugreek ) seeds

     1 tsp.   vegetable oil

     1/4 tsp.  chana daal

     1/16 tsp.  urad daal

     3 or 4 dried red chili peppers 

     1 tsp.  uncooked rice ( optional )

     1/2 cup  shredded coconut

     1/2 cup or more buttermilk 

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1 cup vegetables, like eggplant, okra, and chayote squash, cut in pieces. 

a pinch of turmeric powder

1/4 tsp.  vegetable oil 

1 sprig curry leaves

salt to taste

water 

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Soak the toor daal in water for 20 to 30 minutes, drain them, and set them aside.

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Cook the cut vegetables in water to cover, with salt and turmeric powder.

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While cooking the vegetables, heat oil in a heavy saucepan, add methi seeds

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When the methi seeds start getting brown, add the chana daal, urad daal, uncooked rice ( optional ), and dried red chili peppers

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When the dried red chili peppers are brown, turn off the stove and add the shredded coconut and mix them well.

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Grind oil-roasted spice mixture ( above ) and the toor daal with the buttermilk using an electric blender to fine paste.

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Heat oil in a heavy saucepan, add the mustard seeds. When the mustard seeds pop, add the curry leaves, cooked vegetables ( if it is too much water drain ), and the ground spice-coconut mix. 

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Add 1/2 cup water and salt and boil. Mix everything well and let it cook for 20 minutes more.