More Kuzhambu, South Indian Doodhi Buttermilk Curry
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 71440 times
- Combine the buttermilk, little salt and turmeric powder in a bowl, mix well and keep aside.
- Combine the bottle gourd, little salt and 2 cups of water in a deep pan, mix well and simmer till it is cooked (for approx. 10 to 12 minutes), stirring once in between.
- Add the prepared paste and buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the fenugreek seeds and curry leaves and sauté on a medium flame for a few seconds.
- Pour the tempering over the kuzhambu and mix well. Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||138.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||2.2 mg|
|Folic Acid||1.7 mcg|
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