| Recipe Name:
Buttermilk curry |
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| Category:
Indian Regional |
Sub Category:
Gujrati |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
4 |
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Ingredients: |
| Sour buttermilk |
|
2 glasses |
| Gram flour |
|
2 Tbsp |
| Grated jaggery |
|
1 Tbsp |
| Dhania,jeera powder |
|
1 tsp each |
| Turmeric powder |
|
1/2 tsp |
| A few curry leaves |
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|
| Mustard, jeera & fenugreek seeds |
|
1/4 tsp. each |
| Small onion( minced ) |
|
1 no. |
| Garlic (crushed) |
|
2 flakes |
| Ginger (minced) |
|
1 small |
| Green chillies |
|
3 nos |
| Red chillies |
|
2 nos |
| Salt to taste |
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Method: |
- Mix buttermilk with gram flour, salt and all the spices.
- Heat oil,add mustard, jeera,fenugreek and red chillies and fry till the mixture turns brown.
- Add ginger, garlic, onion and curry leaves and cook till soft and almond coloured.
- Put in the buttermilk,curry leaves and the remaining ingredients and simmer gently over a slow fire for 10 minutes.
- Serve hot.
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