The Coconut we use should be slightly tender so that its milk is still sweet and blends well into the dish, when ground. For the right consistency of the dish, one has to grind the Coconut very well into a fine paste. Also, using freshly prepared Buttermilk will give the best result. In case of non-availability of Buttermilk, we may use normal Yoghurt which may be whipped in the Mixie once.
Any of the above mentioned vegetable (I have used Brinjal/Egg plant)- 1 Cup
Tamarind- Lemon sized, pulp extracted in a cup of water
Turmeric- 1 tsp
Curry leaves- Few
Buttermilk/Whipped Yoghurt- 1 1/2 cup
Salt to taste
Fenugreek/Methi seeds- 1/2 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Red chilly - 1 (Broken into peices)
Grated Coconut- 1 cup
Green chillies- 3
Cook the vegetable with Tamarind water, Turmeric and Curry leaves. (Note: When using Okra, cook it too in Tamarind water). Grind Coconut with Green chillies to a fine paste. Add this to the cooked vegetable. Let it boil for few minutes. Now add the Buttermilk/Whipped Yoghurt. Allow the dish to build foam but take care not to boil it. In a pan, heat ghee. Add Methi seeds. When it turns Brown, add Urad dal, Mustard seeds and Red chilly. When the Mustard splutters, add Curry leaves. Pour this seasoning to the curry and serve hot with Rice. Its a good side dish for Idly and Dosa too.
Preparation Time: About 30 minutes
Serves: 4 people