buttermilk curry
(kadhi)
Ingredients
buttermilk - 3-4 cups
gram flour - 1-1/2 tablespoon
ginger - 1 teaspoon, grated
sugar - one half tablespoon
salt to taste
vegetable oil - 1 tablespoon
mustard /cumin seeds - 1 teaspoon
green chillies - 1-2 small, chopped
asafoetida (hing) - a pinch
curry leaves - 5-6
turmeric - a pinch
cilantro to garnish
Recipe
1. Add gram flour, grated ginger, sugar and salt to buttermilk. Mix well, dissolve lumps of gram flour and start cooking over low flame, uncovered.
2. Stir continuously to avoid spilling out of pot. Cook for 5-6 minutes and then turn off the heat.
3. Heat vegetable oil , add mustard / cumin seeds or both, followed by asafoetida, green chillies, curry leaves and turmeric. Shake pan and remove from heat and add to buttermilk. Stir well, garnish with cilantro and serve hot with
khichadi or
steamed rice along with
masala papad.
Tip
While heating stir continuously to prevent buttermilk separating. For thicker consistency, add more gram flour.