Name: Koosa Pulinkari (Marrow Buttermilk Curry) recipe by Rafeeda AR at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

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. Turn 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 the curry and close the lid. Leave for 10 minutes undisturbed. Mix and serve warm with rice.

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