Now that it is time for the normal routine, I am sharing with you a delicious curry that goes so well with rice. The first time I made it, I couldn’t click it but what I got back was an empty bowl. We had HD’s assistant for lunch and he couldn’t stop raving about it, saying, “Etha, curry nalla rasamundu!” (Sister, the curry tastes too good!”) After that, I have already made this a couple of times for our Saturday lunches. The original recipe, that I have adapted from Ummi Abdullah’s “Malabar Pachakari Vibhavangal”, a book I picked up from Calicut airport during my journey back here, uses yam (koorka or chinese potatoes) but since I have never cooked with them, I cooked it with marrow. You can substitute any quick cooking vegetable like bottle-gourd to make this delicious and quick curry. Off to the recipe…
Koosa Pulinkari ~ Marrow Buttermilk Curry
- 250 gm marrow koosa
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- 1 1/2 cup thin coconut milk
- 2 green chillies slit
- 1/2 cup thick coconut milk
- 1 tsp rice powder
- 3/4 cup thick yogurt whipped
- FOR TEMPERING:
- 1 tbsp coconut oil
- 1/2 tsp fenugreek seeds
- 6 garlic cloves
- 3 dried chillies
- 2 sprigs curry leaves
- Peel and chop the marrow. Mix the turmeric, red chilli and salt into it and keep marinated for 15 minutes.
- Add the thin coconut milk and green chillies and cook till the marrows are almost done.
- Mix the rice flour into the thick coconut milk. Add to the curry and cook till the curry starts to thicken.
- Add in the yogurt and cook for another minute. Switch off. Do not boil after adding the yogurt.
- Heat oil in a saucepan. Fry the fenugreek seeds briefly.
- Add the remaining ingredients and cook till the raw smell of garlic is gone. Pour into curry and close the lid. Leave for 10 minutes undisturbed. Mix and serve warm with rice!