Vegetables - 1½ cups (Okra or Squash Vellai Possanikkai)
TO TEMPER
Sesame Oil-2 tsp
Mustard - ½ tsp
Fenugreek Seed - ½ tsp
Red chili - 1 no
Curry Leaves - 1 strand
Coriander Leaves - 2 tbsp (chopped)
TO GRIND
Green Chili - 2 nos
Coriander Seed - 1 tbsp
Toor Dhal - 2 tsp
Raw Rice - 2 tsp
Cumin - ½ tsp
Ginger - 1 inch
Coriander Leaves - 3 tbsp
Grated Coconut - 3 tbsp
Instructions
PREP:
Wash and soak items given in to grind section except coriander leaves and coconut for 30 mins. Grind to smooth paste by adding coriander leaves and coconut.
Mix curd, turmeric, salt and ground mix. Beat slightly to make break the lumps in the curd. if needed add little water to make it to gravy consistency.
Cut veggies to an inch thicker, chop coriander leaves
In a small pan heat oil, when hot add items given in to temper section. Add veggies and fry until its cooked. Add Curd mixture and let it come to boil about 3-4 mins.
immediately remove it from fire.
TIPS:
Do not let it boil for longer as it ruins the taste
Add water based on the consistency you like.
Notes
Serve with white rice, best combined with Potato roast or Vadam.
Recipe by Sashi Recipes at https://www.sashirecipes.com/buttermilk-gravymoor-kulambu.html