Butter milk curry



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butter milk-500 ml

water-3/4 cup


grated coconut-1/2 cup-3/4 cup

garlic-2 cloves

green chilly

curry leaves

turmeric powder-1/2 tsp

cumin-2 pinch

oil-1 tsp




Mix butter milk and water together. In a mixie jar, add coconut, cumin,chilly, curry leaves, garlic and turmeric, grind into fine paste. Heat a clay pot, add oil, saute tomato, then add grinded coconut with some water, add salt, cook in low flame, once it boiling, add buttermilk, stir well, now add fenugreek powder, mix well and turn off flame. Finally splutter mustards, curry leaves and chilly then add to the curry.

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