Tuesday, September 22, 2015



2 cup -Thick curd/ plain yogurt
2 tblsp Chopped ginger
4 Green chilli
7- 8 cups  Water (Adjust the quantity depending upon your curd's thickness and sourness)
2 spring Chopped curry leaves
2 tblsp Chopped coriander
 pinch of Asafoetida
1 Lemon(optional)

To temper

Pinch of  asafoetida
2 spring Curry leaves
2 tsp Oil
2 tsp Mustard


Chop ginger, green chilly, coriander and curry leaves very finely and  you can also try grinding the chilly, ginger and few curry leaves to add it in the buttermilk.
In a deep  bowl, place the thick curd.
Beat the curd  and add all the other items including salt. Make sure you beat/ whisk the buttermilk well coz, the frothy top adds a lot of flavor
Add water and mix well. If If the buttermilk is not that sour and you need to make a lot, then you can squeeze lemon
Temper the items given under ‘To temper’ table and mix it to the buttermilk.
Add a pinch of asafoetida raw and rest while tempering, both together gives a great flavour. Keep refrigerated to have it chill, when ever needed.

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