Recipe and Photo Courtesy: Priya (my friend)
This is a lovely Kerala style dish from Priya...A lot similar to our mor kozhambu
Curd – 4 cups
Water – about 2 cups
Besan /Gram Flour – 3 tsp
Ginger- 3 one inch pieces
Garlic -3 cloves (crushed rougly)
Dried Red chillies-2
Onion-1/2 an average sized (fine chopped)
Coriander/Dhaniya powder – 11/2 tsp
Pepper powder -1/2 tsp
Turmeric powder-3/4 tsp
Green chilies -3 (or to taste)
Red chilly powder-1/2 tsp
Mustard seeds -1 tsp
Cumin seeds/ Jeera-1/2 tsp
Methi/ Fenugreek seeds -1/4 tsp
Curry leaves -1 sprig
Coriander leaves- to garnish
Salt( to taste)
Coconut oil – 1 tbsp
Vegetable oil- 1 tbsp
-Blend together curds, water, gram flour, ginger, green chilies, turmeric powder, red chilly powder, pepper, coriander powder and salt.
-In a pot, add 1 tbsp vegetable oil. Add garlic and onion. Fry until brown.
-Turn off the heat and add the blended curd-spice mixture and curry leaves while stirring continually.
-Turn on the heat and simmer the mixture till it begins to boil over. Make sure to stir continually to prevent the mixture from separating. Check for salt. Move away from heat.
-In a pan, add coconut oil. When hot add mustard, cumin seeds, methi seeds and dried red chilly. Once the mustard begins to splutter, add this to the mixture in the pot.
-Let it boil for a couple of minutes. Garnish with fresh coriander.
-Serve hot with white rice.