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
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
Soak the toor daal in water for 20 to 30 minutes, drain them, and set them aside.
Cook the cut vegetables in water to cover, with salt and turmeric powder.
While cooking the vegetables, heat oil in a heavy saucepan, add methi seeds.
When the methi seeds start getting brown, add the chana daal, urad daal, uncooked rice ( optional ), and dried red chili peppers.
When the dried red chili peppers are brown, turn off the stove and add the shredded coconut and mix them well.
Grind oil-roasted spice mixture ( above ) and the toor daal with the buttermilk using an electric blender to fine paste.
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.
Add 1/2 cup water and salt and boil. Mix everything well and let it cook for 20 minutes more.
