Mor Kuzhambu Brahmin

Ingredients

• - Brahmin buttermilk curry
• - 2 tbsp ghee
• - 1 tsp mustard seeds
• - 1/4 tsp asafoetida (hing)
• - Curry leaves
• - Salt to taste

Method

1. Make coconut paste: Blend half cup fresh grated coconut, 2-3 green chillies, 1 tsp cumin, 1 tsp coriander seeds and 4 garlic cloves to a very smooth paste.
2. Whisk yogurt: Whisk 2 cups thick sour yogurt with 1 cup water until completely smooth.
3. Mix coconut paste into yogurt: Add the coconut paste to the whisked yogurt. Mix thoroughly.
4. Add turmeric: Add half tsp turmeric and salt. Mix well.
5. Heat on very low flame: Pour into a heavy pan. Heat on the absolutely lowest flame stirring continuously — Brahmin mor kuzhambu must never boil.
6. Stir continuously: Keep stirring on very low heat 10 minutes until warm, slightly thickened and the raw coconut smell disappears.
7. Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.
8. Pour tempering: Add tempering to the mor kuzhambu. Stir gently.
9. Add asafoetida: Add a generous pinch of asafoetida. Stir.
10. Serve: Adjust salt. Brahmin mor kuzhambu is made without onion or garlic in the more traditional versions — only coconut, green chilli and cumin. Serve with steamed rice.