Buttermilk

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Time20 Min
DifficultyEasy
Serves2

Nutrition Info. (per serving)

ProteinFatCarbsFibre76 Cal76 Cal76 Cal76 Cal
  • 4gProtein
  • 4gFat
  • 6gCarbs
  • 0gFibre

Ingredients

Dry Grocery

  • Salt 1 pinch
  • Asafoetida/hing 1 pinch

Fruits & Vegetables

  • Curry Leaves 10 units

Dairy

  • Curd 0.75 cups

Other

  • Water 0.75 cups
  • Green Chillies 2 units
  • Coriander Leaves 4 g

Directions

1WASH AND CLEAN THE GREEN CHILLI, GINGER, CORIANDER LEAVES AND CURRY LEAVES. IN A MORTAR AND PESTLE, POUND THE GINGER AND GREEN CHILLI
2THEN ADD THE CURRY LEAF, CORIANDER, HING AND POUND TO COMBINE AND RELEASE NATURAL JUICES
3ONCE DONE, IN A BOWL ADD THE POUND MIXTURE, CURD, SALT AND MIX WELL WITH A WHISK
4 ADD WATER AND MIX AGAIN ALLOW IT TO REST REFRIGERATED FOR 10MIN
5 STRAIN AND CHECK SEASONING SERVE CHILLED

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