- Buttermilk - 3 cups
- Vellarikka (Golden Cucumber ) - 1 cup (about 200 grams chopped)
- Turmeric Powder - a pinch
- Pepper Powder - 1/4 tsp
- Salt - as needed
- Coconut - 3/4 cup
- Garlic - 3-4
- Cumin seeds - 1/2 tsp
- Green Chilies - 1 or 2
- Mustard seeds - 1/4 tsp
- Shallot onions - 4-5 (chopped)
- Dry red chilies - 1 or 2
- Fenugreek seeds - 1/8 tsp
- Curry Leaves - 1 strand
- Oil - 3 tbsp
Grind together all the ingredients under 'to grind' to a coarse paste.
Take the chopped vegetables in a pan with turmeric powder, salt, pepper powder and little water. Cook it for about 5-10 minutes till the veggies are soft. (If you do not want any vegetables, skip this step.)
Once the water almost evaporates, add the ground paste and cook for another 2 minutes.
Now add the buttermilk and required salt. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil. Switch off.
Heat oil in another small kadai and splutter the mustard seeds, fenugreek seeds, dry red chilies and curry leaves.
Add the chopped shallots to this and fry till it turns dark brown and crispy.
Add this seasoning to the curry. Mix and serve.