Buttermilk Curry

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • Ash gourd - 1/4 kg
  • Grated coconut - 1/2 cup
  • Green chilli - 3-4
  • Cumin seed - 1 tsp
  • Ginger - 2 cm piece
  • Turmeric powder - 1/2 tsp
  • Rice flour - 2 tsp
  • Sour curd - 1 cup
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Red chilli, broken into two pieces - 1
  • Curry leaves - a few
  • Coriander leaves for garnishing
  • Salt to taste

How to Make Buttermilk Curry

  • Peel the gourd. Discard the soft core and seeds.
  • Cut the flesh into 3 cm pieces.
  • Add 1 cup of water and cook until soft.
  • In the meantime, grind the coconut with green chilli, cumin, ginger and turmeric and prepare a smooth paste.
  • Add the paste and salt to the gourd pieces.
  • Mix the rice flour with 1/2 cup water and add.
  • Bring to boil and let the curry simmer for 2-3 minutes, then remove from the flame.
  • Beat the curd until smooth and add to the curry (should have consistency of thin cream).
  • Heat oil in a seasoning ladle.
  • Add the mustard seeds.
  • When the seeds splutter, add the red chillies and curry leaves. Fry for few seconds.
  • Add the seasoning to the curry.
  • Garnish with coriander leaves. Serve with steamed rice.