Sourashtra mor kuzhambu/buttermilk curry/dheim ounty(similar to punjabi kadhi)

Ingredients

• Split Bengal Gram 3 tsp
• Curd/Yoghurt 100 ml
• Coconut 1/5 no
• Cumin 1 tsp
• Turmeric powder 1/4 tsp
• Green chilli 1 no
• Salt to taste
• Coriander leaves 1 sprig
• For Tempering
• Dry red chilli 2 no
• Mustard seeds 1/4 tsp
• Black gram 1/4 tsp
• Curry leaves a few
• Oil 10 ml

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Preparation

• 1. Heat a kadai and roast split bengal gram.
  2. Grind coconut, roast split bengal gram, green chilli and cumin seeds into a fine paste.
• 3. Heat 5 ml of oil in a thick bottomed vessel. Add the ground paste and fry for a minute in a medium fire.
• 4. Add curd, turmeric powder, salt and fry for a minute in a slow fire. Add water to make it to curry consistency.
  5. Bring to boil and remove from heat. Keep aside.
• 6. Heat remaining oil in a kadai. Add mustard seeds and black gram. Add curry leaves and broken red chillies when mustard seeds start to splutter.
  
• 7. Add over the curry and garnish with chopped coriander leaves.
  8. Serve hot with white rice.

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