Buttermilk And Cucumber Creamy Curry Recipes

BUTTERMILK AND CUCUMBER CREAMY CURRY

Buttermilk and Cucumber Creamy Curry image

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil
3 to 5 whole dried red chili peppers, such as chile de arbol
7 to 10 fresh curry leaves
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/4 cup grated fresh coconut
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 teaspoons peeled minced fresh ginger
1/4 cup fresh cilantro, including soft stems
3 large seedles cucumbers, such as English cucumbers, peeled and cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon ground paprika
3 cups nonfat plain yogurt, whisked until smooth
2 cups buttermilk

Steps:

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, curry leaves, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lover the heat and cover the pan until the spluttering subsides.2. Quickly add the coconut, green chili peppers, ginger, and cilantro, and cook over medium heat until the coconut is golden, about 5 minutes. Add the cucumber, salt, and paprika, and cook until the pieces soften, about 10 minutes.3. In a blender, blend together the yogurt and the buttermilk and add to the pan. Simmer over medium heat until hot, about 5 minutes. (Do not boil, or the kadhi will curdle.) Transfer to a serving dish and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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