𝑴𝒐𝒓𝒖 𝒄𝒖𝒓𝒓𝒚..

Its summer afternoon, the taste of mango pickle lingering on my tongue which I devoured hastily in the kitchen from the martaban (Vessel used to store pickles), I think of Yogurt, cool and acidy and ask Ammi, ending her perplexity of dishes to cook. I witness, sitting on the kitchen slab, the magic.

Take 1tbsp of grated fresh coconut, 1 inch ginger, 4-5 garlic shallots, 3-4 peppercorns, 4-5 uncooked rice grains, 2tsp cumin seeds and make paste out of it.

In a pan add 1tsp mustard seeds, 8 shallots of onions, few curry leaves, 3 dried red chillies, 4 green chillies slit in half, sauté, add 2tsp turmeric powder and mix well. Let the masala cool down. Add yogurt after it cools down. (This is my mother's recipe) but usually buttermilk is added after the masala is cooked in simmer. I prefer adding a little bit of chopped coriander for freshness. 

Happy cooking❤️