MORU CURRY/ BUTTER MILK CURRY

MORU CURRY/ BUTTER MILK CURRY

INGREDIENTS

BUTTER MILK- 1/2 CUP
TURMERIC POWDER-1/4 TEASPOON
SALT

SHALLOTS- 2
GARLIC - 2 CLOVES
GINGER- 1 INCH PIECE

FENU GREEK SEEDS- 1/4 TABLESPOON
CUMIN SEEDS- 1/4 TABLESPOON


TO SAUTE

COCONUT OIL- 2 TABLESPOONS
MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2
CURRY LEAVES- 1 SPRIG



PREPARATION



ADD TURMERIC POWDER WITH BUTTERMILK

CRUSH GINGER, GARLIC AND CUMIN SEEDS

CHOP THE SHALLOTS

HEAT A PAN.  ADD MUSTARD SEEDS, FENU GREEK SEEDS

 DRIED RED CHILLIES, AND CURRY LEAVES

FRY THE SHALLOTS FOR 1 MINUTE

ADD CRUSHED GARLIC, GINGER, AND CUMIN SEEDS

ADD THE BUTTERMILK AND SALT.  BOIL IN LOW FLAME