Indian Long Beans and Buttermilk: Buttermilk Curry with fried vegetables and tempering

This soothing summer dish utilizes the bounty of summer,   a judicious use of the souring buttermilk, works well with what is in the pantry plus requires only minimum work. This was usually a light dinner dish, after a hot summer day or a heavy lunch; usually made for 'family', revealing its simple homely roots. However it also works as an elegant soup served alongside  continental dishes.

Method

1 Cup of thick Curd/Yogurt

1 Cup Buttermilk

1/2 Red Onion or any other onion,  finely chopped

2 small hot Thai  green chillies, 

1/2 Cup crispy fried  Indian long beans/Chinese Long Beans cut into 1 inch tubes / fried Indian Long Bean fritters/ Payaru kondattam

pinch of Sugar

Salt
Vegetable oil for deep frying the beans

For tempering

1 tsp mustard seeds

1 tbsp urad dal

1-2 red chillies

1 stem curry leaves
Coconut Oil

Method

I have used Payaru kondattam here; these are Indian Long Beans boiled with salt and dried in the sun. These store well and are deep fried as accompaniments to the meal, like the Pappad/pappadums.

Whisk the yogurt/curd and buttermilk into a smooth consistency,

Add salt, and  a pinch of sugar and whisk again,

Slice the Indian Long Beans into 1 inch sections and deep fry until the edges start turning golden brown.

Heat the oil and temper the mustard seeds, urad dal seeds, red chillies, and curry leaves,

Add the onions and green chilies and saute on medium heat until soft and the edges start turning brown.
Add the ingredients, alongwith the fried long beans/ payaru kondattam to the yogurt and mix well.
Note: the fried long beans would start absorbing the liquid; so this is not a 'make-ahead' dish; do not keep for longer than 10-15 minutes before serving.