Coconut in Buttermilk Gravy

This is a traditional dish from the southern state in India, Kerala. This dish usually goes well with rice and is considered as one of the major unavoidable constituent of any South Indian Lunch. The main ingredients in this dish are buttermilk, coconut and spices. The spicy coconut paste blends in well with the buttermilk and turmeric powder gives this dish the warm yellow color.

Cook Time:

15 Minutes

Yield:

4 Servings

Ease of Cooking:

Easy

What all you'll need?

• Shredded coconut - 1 cup
• Cumin Seeds - 1 teaspoon
• Turmeric Powder - 1 teaspoon
• Dried Red Chili - 4-5 (depending on how spicy you want)
• Buttermilk - 2 cups
• Coconut Oil - 1 tablespoon
• Salt - As required
• Mustard Seeds - 1 teaspoon
• Fenugreek Seeds - 1/2 teaspoon
• Curry Leaves - A bunch
  

Let's cook it!!

1. Grind coconut, cumin seeds, turmeric powder and dried red chili very well in a mixer/grinder by adding little buttermilk to make a smooth paste.
   
2. Once the mixture is very well ground, add the remaining buttermilk and blend it well. Add salt as required.
3. Heat a pan, add the coconut oil. Once the oil is warm, add mustard seeds, fenugreek seeds,curry leaves and 1 red chili. Wait until the mustard seed splutters.
   
4. Pour the gravy into the pan and let it warm for a few seconds (make sure that it is not kept long enough to boil. If buttermilk is boiled, water and the yogurt will separate out and will ruin the dish). Turn off the heat.

Coconut buttermilk gravy is ready to be served with steamed rice.