Buttermilk Curry
Ingredients
- Curd/Buttermilk - 2 cups
- Gram flour - 1 tbsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Ginger - 1" piece
- Green chili - 1
- Coriander leaves - 1 spring
- Oil - 2 tsp
- Mustard seeds -1 tsp
- Fenugreek seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Dry Red Chilies - 2
- Asafoetida - a pinch
- Curry leaves - few
Method
- Beat the curd together with little water, salt, turmeric powder, besan gram flour till it is smooth and creamy. You can also make it with yogurt or buttermilk.
- Finely chop the Ginger , Green chili ,Coriander leaves .You can also crush them in a mixie
- Heat oil in a pan. Add the mustard seeds. When it splutters, add the fenugreek seeds, cumin seeds, dry red chilies, Asafoetida and curry leaves
- Add the finely chopped ginger, green chili and coriander leaves. Saute for a minute.
- Now reduce the flame to the lowest setting. Add the whisked buttermilk.
- Let it warm through for about 3-4 minutes. Keep stirring constantly till you see steam coming out. Be careful to not let it boil, otherwise the curd will curdle. Switch off the stove.
- Serve this curry warm with some white rice or Khichadi.
- This curry tastes great along with fish fry, potato fry, brinjal fry or any other vegetable fry.
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