Sandhya's Buttermilk Curry

Since we've received Mysore Style Cooking, the recipe book of Sandhya, a lovely woman who opens her home to the yoga students in Mysore for lunch, we haven't stopped trying the dishes and are so thankful that she has shared her knowledge.  Even with as much Indian cooking that we have done we are still surprised at the subtle differences in technique that make a such a difference and every dish turns out to be absolutely delicious.  I wish I was a better writer and more talented photographer to get across the point. 

I was fortunate to receive permission from the books photographer and publisher Sandra Ramacher to include some of Sandhya's recipies in our blog, so here starts a series, but if you are at all interested in Indian cooking I can't recommend her book enough, it's available from Ashtanga.com or from Amazon.com as below.

Sandhya's Buttermilk Curry - not the best photo but a delicious dish

This recipe for Buttermilk curry is special not only because it's a traditional South Indian dish, but Sandhya learned it from Guruji's mother, who also had a reputation for being an excellent cook.  As all of the recipies, there are no onions or garlic used but it's packed with flavour.  We don't have access to bottle gourd here so used a courgette type of squash

Buttermilk Curry from Mysore Style Cooking by V. Sandhya (serves 4)

500 g (17oz) bottle gourd or ash gourd, peeled and chopped into 1cm pieces
500 ml (17fl oz) water
250 ml (8fl oz) buttermilk
8 to 10 curry leaves (if available)
Salt to taste

For the paste:

4 tbsp chana dal
2 cups fresh coconut grated
3 tbsp ginger root, grated
1 - 2 green chillies
4 - 5 curry leaves (if available)
1/4 tsp turmeric
1/4 tsp coriander powder
2 tsp fresh coriander leaves, finely chopped
1 tsp cumin seeds 3/4 cup water

Tempering:

2 tbsp oil
1 tsp black mustard seeds
1 pinch asafetida

1. Wash the chana dal in water, then cover with fresh water and leave to stand for 1 hour.  Drain and set aside.
2. Place the gourd and water into a pot and cook with the lid on low heat for 10 minutes.  Then drain and set aside.
3. Add all other ingredients listed for ground paste to the soaked chana dal and grind coarsely. 
4. Pour the cooked bottle gourd (or courgette) into a heavy bottomed pot and add the ground paste, buttermilk, curry leaves and salt.  Cook uncovered until the mixture starts boiling, then lower the heat.
5. Meanwhile prepare the tempering by heating the oil over low heat in a heavy bottomed pot.  Add the black mustard seeds, and when they start to splutter add the asafedtida. Pour the tempering into the buttermilk curry and immediately cover with the lid so that the flavours combine.  Turn off the heat and let sit for a few minutes.  Serve hot with rice.