Yogurt/Buttermilk - 2 cups
Turmeric powder - 1/4 teaspoon
Grated coconut - 1/2 cup
Green chilli - 2 to 3
Cumin seed - 1/2 teaspoon
Dry red chilli - 2
Shallots - 4 to 5 sliced
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - a pinch
Curry leaf - 1 stalk
Water - 1/2 to 1 cup
Salt to taste


Beat yogurt with water with out any lumps. Grind coconut, cumin and green chilies together, keep aside. Heat 1/2 tablespoon oil in a pan add mustard seeds and fenugreek let it splutter. To this add curry leaves, sliced shallots and red chilli and turmeric powder saute for few seconds. Add ground coconut mixture and saute everything together for 2 minutes. Add yogurt and salt, stir well. Lower the flame and stir continuously. Cook for 5 minutes. Do not let it boil else it will curdle. Remove from flame. Serve with plain rice and some Thoran /Mezhukkupuatti

Note: If you are using butter milk no need to add water. If you are using yogurt instead then beat it well with enough water to get buttermilk consistency.You can increase or decrease the amount of water according to the thickness of curry you need. I used yogurt for this recipe.