This is a favorite curry of our family. I learned it at my in laws place and is now a hit among family and friends. Buttermilk is lavishly used in cooking most of the sour curry. This curry is a combination of buttermilk, coconut and kanthari mulagu. Kanthari mulaku is a chili commonly found in Kerala, Meghalaya and few other Asian countries. It is know as bird’s eye chili because birds love to pick the ripe chili. These Chilies are very small in size(not more than 2-3 cm)yet pungent and hot, this chilies will make your eyes water if you eat one. It is commonly found around the houses in Kerala. This chili has a property to reduce cholesterol level. Any way it is a very tasty chilli.
- 1 big vellarikka skinned and deseeded cuts to cubes.
- Water enough to cook (1 1/2 cup approximately)
- ¼ tsp of turmeric powder
- Salt to taste
- 2 cups of grated coconut.
- Jeera – ½ tsp
- Kandari molugu-8-10Nos (Bird’s eye chili) (Can increase or decrease according to your spiciness) Can be substituted with Green Chili 4-6 Nos if Kandari is not available.
- 2-3 cups of beaten sour curd
- Curry Leaves – 2 stalk
For Tempering: – 2tbs- Coconut oil
- 1 tsp Mustard
- 2-3 Red dry chili
- ¼ tsp Uluva Powder
- Take a cooker or any deep flat bottom vessel add vellarikka pieces, salt and turmeric power. Pour enough water (1.5 cup approx) to cook the vegetable. Cook until the vellarikka is soft. If you are using a cooker 2 -3 whistle will be enough.
- Make a paste of items 5-7 ( Coconut, green chilli and jeera) adding little curd).
- Mash the vellarikka and add the coconut paste to the vellarikka and heat it. Then add the beaten curd and curry leaves. Adjust the salt & sourness according to your taste. You should not boil *the curry, just little bubbles should come. (*curries with curd added should not be boiled it will curdle and become watery)
- Remove from the stove. To prepare the tadaka, heat the oil, add mustard, when it cracks add red chili and uluva power. When the uluva power turns light brown colour and nice aroma come add it to curry and keep the lid closed for some time.