Spicy Buttermilk Gravy (More Kulambu)
The word pronounced “More” in Tamil means buttermilk. This recipe is for a gravy made with buttermilk, along with a special blend of spices. There are certain specific vegetables used for this gravy, and you can use just one of these vegetables or a combo. Other than the vegetable used in this recipe, you can use eggplants, raw plantains, fresh okra, ash guord or yams.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Channa Dahl, Chayote Squash, Cilantro, Coconut, Coriander, Cumin, Curry Leaves, ~Eggplant, Green Chillies, Mustard Seeds, Olive Oil, Rice, Serrano Peppers, Toor Dahl, Turmeric, Yoghurt
Spicy Buttermilk Gravy (More Kulambu)
Serves | 4 - 6 |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Dietary | Diabetic, Gluten Free, Vegetarian |
Meal type | Indian Gravy |
Misc | Pre-preparable, Serve Hot |
Region | Indian |
Ingredients
- 2 Chayote Squash (peeled, trimmed and cut into 1 to 2 inch cubes)
- 1/2 - 1 cup Fresh Coconut (grated or pieces)
- 2 - 4 Green Chillies (serrano peppers)
- 3 tablespoons Coriander Seeds
- 3 tablespoons Channa Dahl
- 1 - 2 teaspoon Cumin Seeds
- 2 - 3 cups Plain yoghurt (or 4 cups buttermilk)
- 2 tablespoons Sour Cream
- 2 tablespoons Olive oil (or any cooking oil)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Turmeric Powder
- 1/4 cup Cilantro (finely chopped)
- 4 teaspoons Salt
Optional
- 6 - 8 leaves Curry Leaves
Note
Serving Suggestions:
1) Serve with hot rice. Cook toor dahl (Recipes available on this site. See under 'Indian Basic' Category). Add 2 tablespoons of mashed toor dahl to hot steamed rice; mix well. Serve this Spiced Buttermilk Gravy either on top, or on the side of the rice mixture.
2) Serve as a side dish to Idlis, Dosas, Vadas, Upma or any other suitable item.
Options:
1) If by mistake you add too much water initially to the sauce pan while cooking the squash, and the gravy is too thin and runny, you can correct it a little as follows. Add 2 teaspoons of rice flour to the coconut mixture or the yoghurt mixture and mix well, before adding it to the saucepan. This should help thicken a runny gravy a little.
2) Rubbing hands with a few drops of cooking oil before peeling the chayote squash helps to avoid stickiness. Using a wide peeler is very helpful too.