Buttermilk and Cucumber Creamy Curry


Serves: 4
Total Calories: 266

Ingredients

1 tablespoon peanut oil
3 to 5 whole dried red chili peppers, such as chile de arbol
7 to 10 fresh curry leaves
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/4 cup grated fresh coconut
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 teaspoons peeled minced fresh ginger
1/4 cup fresh cilantro, including soft stems
3 large seedles cucumbers, such as English cucumbers, peeled and cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon ground paprika
3 cups nonfat plain yogurt, whisked until smooth
2 cups buttermilk

Directions:

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, curry leaves, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lover the heat and cover the pan until the spluttering subsides.

2. Quickly add the coconut, green chili peppers, ginger, and cilantro, and cook over medium heat until the coconut is golden, about 5 minutes. Add the cucumber, salt, and paprika, and cook until the pieces soften, about 10 minutes.

3. In a blender, blend together the yogurt and the buttermilk and add to the pan. Simmer over medium heat until hot, about 5 minutes. (Do not boil, or the kadhi will curdle.) Transfer to a serving dish and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 266
Calories from Fat: 63

This Buttermilk and Cucumber Creamy Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
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Buttermilk and Cucumber Creamy Curry
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Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
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