South Indian Buttermilk Curry with Coconut

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A soothing South Indian buttermilk curry finished with a fresh coconut and cumin paste, gently simmered with tender ash gourd and finished with a fragrant curry leaf tempering. Lightly tangy and creamy, it is traditionally ladled over hot steamed rice for a comforting everyday meal.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 10 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 6 gSugar
• 6 gProtein
• 320 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 1.5 mgIron
• 12 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the coconut paste

• 1/2 cup fresh grated coconut
• 1 tsp raw rice (soaked 10 minutes)
• 1 tsp cumin seeds
• 1 small green chili, sliced
• 1/4 tsp turmeric powder
• 2 tbsp water for grinding

For the curry base

• 2 cups plain yogurt, slightly sour
• 1 cup water
• 1 cup ash gourd (or okra), peeled and cubed
• 1 small onion, thinly sliced
• 2 green chilies, slit lengthwise
• 1 inch fresh ginger, julienned
• 3/4 tsp salt, or to taste

For the tempering

• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/4 tsp fenugreek seeds
• 1 dried red chili, broken
• 8 to 10 fresh curry leaves
• 2 tbsp fresh coriander, chopped for garnish

Directions

1. Soak the raw rice in warm water for 10 minutes, then drain. Grind it together with grated coconut, cumin seeds, green chili, and turmeric into a smooth, thick paste using 2 tablespoons of water; set aside.
2. In a large bowl, whisk the yogurt and water together until completely smooth and lump-free; keep aside.
3. Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter, then add fenugreek seeds, dried red chili, and curry leaves and stir for 20 seconds until fragrant.
4. Add the sliced onion, green chilies, and ginger to the pan and sauté for 2 to 3 minutes until the onion turns translucent.
5. Stir in the cubed ash gourd along with salt and 1/4 cup of water. Cover and cook on low heat for 8 to 10 minutes until the ash gourd is fork-tender.
6. Add the ground coconut paste to the pan and stir well to coat the vegetables. Cook for 2 minutes to remove the raw flavor of the paste.
7. Reduce the heat to the lowest setting and slowly pour in the whisked buttermilk while stirring continuously to combine.
8. Warm the curry gently for 3 to 4 minutes, stirring often, until heated through but never allowed to simmer or boil. Remove from heat as soon as small bubbles appear at the edges.
9. Stir in the chopped coriander, taste for salt, and serve immediately over hot steamed white rice with a vegetable side dish.

Cook’s Notes

• Never let the curry boil after adding the buttermilk, as high heat will cause it to split and curdle.
• Use naturally soured yogurt (left out for a few hours) for the most authentic tangy flavor.
• Ash gourd can be swapped with okra, brinjal, or even just pearl onions if preferred.
• For a thicker curry, reduce the water to 1/2 cup or add an extra tablespoon of grated coconut to the paste.
• Best enjoyed the same day it is made, as the curry thins out and loses its fresh flavor upon reheating.

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