This is first time i preparing this , i got this recipe from the NDTV cook website, while i was browsing for other stuffs this caught my attention and ingredients are very simple and easy to prepare. When u want to serve more recipes , you can prepare this because it will take very less time and very tasty too, this has very different taste, though it has a similarity with out morkuzhambu, So off to recipe.
Thin Butter milk – 1 cup
Turmeric – a pinch
hing – a pinch
salt – as required
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Methi seeds – 1/2 tsp
Curry leaves – few to temper
Onion – 1 medium size finely chopped
garlic – 4 without skin finely chopped
coconut – 1/4 cup shredded
green chilly – 3 nos (adjust according to the family spicy need)
Thick curd – 2 tbsp
Ginger – 1/2 inch
First grind the item given under ” To grind ” nicely and transfer the content in to the thin butter milk and mix well , Now add the turmeric , salt and hing and mix the mixture well.
Transfer the mixture in the heavy bottomed vessel and keep the flame in the medium , and keep stirring till it becomes frothy, Then off the flame, Heat the another kadai and pour the coconut oil once heat ,add the mustard seeds once cracked add the methi seeds and garlic along with curry leaves and saute till the raw smell goes, then add the chopped onion and saute well , once the onion cooked transfer the content in to the butter milk mixture.
Mix well and serve this accompaniments for the Hot Rice, One of the tastiest combo .
- Beat the butter milk well so that it will not have any lumps,
- All the spices should be adjusted to the family taste.
- Do not allow the mixture to boil well as it has curd and butter milk it tend to curdle. So keep it in the low medium flame and keep it till frothy .
- you can finally temper it with coriander leaves for the flavor.