Light tangy buttermilk curry with vegetables and coconut paste — a cooling Tamil Nadu dish perfect with steamed rice.
Ingredients
2 cups buttermilk
1 cup colocasia or drumstick
1/2 cup grated coconut
1 tsp cumin
3 green chillies
Turmeric
Mustard seeds
Curry leaves
Dried red chillies
Salt
Method
Cook vegetable until tender. Grind coconut with cumin and chillies. Whisk buttermilk with turmeric and coconut paste. Add cooked vegetable. Heat gently, do not boil. Temper and add.