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Butter milk stew

This butter milk stew is made with vegetables cooked in a delectable combination of fresh coconut, pasted green chillis and well beaten sour yogurt or curd. Vegetables like okra, tomato, bottle gourd and drum sticks are usually used to prepare this flavored dish with a tinge of spice that tickles your taste buds. I have used tomato, onions and few fenugreek leaves to make this stew.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup thick sour yogurt or curd
  • 3 cups water
  • 1 Tbsp rice powder
  • 1 onion cubed
  • 2 tomatoes chopped
  • 1 bunch fenugreek leaves chopped
  • ¼ tsp turmeric powder
  • Salt to taste
  • For paste:
  • 2 Tbsp grated coconut
  • 2 green chillies
  • For seasoning:
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • ½ tsp cumin seeds
  • 1 pinch asafoetida
  • 1 spring curry leaves
  • 2 tsp oil

Method
 

  1. Make a paste of grated coconut and green chillies by adding little water. Set aside.
  2. Mix the rice powder in half cup of water and keep aside.
  3. Beat the curd well and add the water to make butter milk, keep aside.
  4. Add the ground paste, rice powder water, salt and mix well.
  5. Heat oil in a deep bottomed pan. Add mustard, fenugreek, cumin seeds. Let them splutter, then add asafoetida, turmeric powder and curry leaves. Sauté for a minute.
  6. Add onions, chopped fenugreek leaves and fry for a minute. Add chopped tomatoes and cook till soft.
  7. Add the butter milk mixture and cook on a low flame stirring continuously.
  8. Let the liquid come to boiling point. When it starts boiling switch off the flame immediately.
  9. Cover lid and let it sit for few minutes and allow the liquid to absorb the flavors.
  10. Serve with steamed rice.