PUMPKIN YOGHURT CURRY...

INGR:

Pumpkin ( White/Yellow )          500 gms

Curds                                           400 gms

Coconut grated                          1 cup

Turmeric pd                                1/2 tsp

Cumin seeds                              1/2 tsp

Fenugreek pd                             1/4 tsp

Mustard seeds                            1/2 tsp

Hing                                              a pinch

Green chillies                              2

Onion                                            1

Red chilli                                      2

Curry leaves                                a sprig

Coriander leaves                         a sprig

Coconut oil                                   1 tbsp

Salt to taste

  

METHOD:

1. Cut pumpkin into 1" cubes, add turmeric and 3/4 cup water.
2. Cook them in a cooker for 7 mts. or till tender; remove the cooked pieces and keep aside.
3. Grind together grated coconut, green chillies, cumin seeds to a smooth paste.
4. Take a bowl and add curds; whisk them till smooth, add the coconut paste and mix well.
5. To this mixture, add cooked pumpkin pieces, toss them around to coat them nicely all over.
6. Heat coconut oil in a pan, add mustard seeds, on spluttering add hing, fenugreek pd and red chillies.
7. Add curry leaves and onions, roast till onions turn pink.
8. Now put in pumpkin, curds and coconut mixture and mix well.
9. Season with salt and switch off the flame.
10. Garnish with coriander leaves and serve hot with rice.
11. This even goes well with roti/puri etc.

Note:

• This dish is a great one during summers.
• Pumkin can be replaced with lauki, snake gourd, bhindi or any vegetable of choice.
• Do not cook after adding curds.

NEER MOR ( HERBAL SPICED BUTTERMILK )

RECIPE :

INGR:

Curds                        1 cup  ( 250 gm)
Raw Mango              1/2
Cucumber                1/2
Curry leaves             2 sprigs
Coriander leaves      2 sprigs 
Mint leaves                a small bunch
Ginger                        1/2"
Green chillies            2
Roasted cumin pd     1 tsp
Hing                             a pinch
Water                           1 litre
Rock salt                     for taste

Method:

1. Chop mint, coriander, curry leaves finely.
2. Cut green chillies and ginger into tiny pieces.
3. Slice thinly raw mango and cucumber.
4. Run them all together in a mixer to a fine paste.
5. Add this paste to curds and whisk them in a blender till frothy, by adding water little at a time.
6. Season it with cumin pd, hing and rock salt, run the blender for 10 secs.
7. Store in airtight bottle in refrigerator .
8. For serving, mix crushed ice or chilled water; approx 1:2.

Note:

• Can filter the buttermilk and store.
• This stays fresh for 3-4 days.
• The thinner the buttermilk, the more tastier it is.
• This acts as a coolant & hydrant in hot summers..
• Down south this refreshing drink is served during summer months instead of water.
• Can have it anytime, all day long.