September 12, 2018

BUTTERMILK CURRY

Ingredients:
Sour buttermilk - 2 glasses
Besan - 2 tbsp
Jaggery - 1 tbsp (grated)
Coriander - cumin powder - 1 tsp
Turmeric- 1/2 tsp
Curry leaves- few
Small onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Ginger - small piece (minced)
Green chillies - 3 (slit)
Red chillies - 2 (broken into bits)
Salt to taste
Oil - 2 tbsp
Cumin, mustard & Fenugreek seeds - 1/2 tsp

Method:

  • Mix buttermilk with besan, salt, jaggery and other spices.
  • Heat oil in kadai, add mustard, cumin and fenugreek seeds, red chillies and fry till mustard crackles.
  • Add ginger, garlic, onion, green chillies and curry leaves and cook till onions are soft and light browned.
  • Stir in the buttermilk mixture and simmer gently over a slow flame for 10 minutes.
  • Serve hot with rice.


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