Buttermilk Curry

Make flavorful and healthy buttermilk curry with this easy recipe
Buttermilk-curry-recipe

Make Gujarati-cooking inspired Buttermilk curry with ease!

Buttermilk is perhaps the healthiest beverage that you can have among all Indian beverages. It is low in calories, light on the stomach and keeps you cool during a hot summer day. But buttermilk extends beyond just being a drink of choice to most Indians.

Buttermilk is called Chaach (Chaas) in Hindi, More in Tamil, Majjige in Kannada, Majjiga in Telugu, Mattan in Malayalam, Chasa in Gujarati and Makhana in Punjabi.

Buttermilk or Chaach
Buttermilk is a healthy beverage in Indian cuisine

Regardless of what it is known across India, it is definitely a favorite among many – young and old.

Here we present Buttermilk curry that combines Buttermilk with a host of spices to make a yummy dish that you’d want more of.

South Indian equivalent of this would be More Kuzhambu (which translates to Buttermilk Sambar in Tamil).

Buttermilk Curry 1
Buttermilk curry / sambar – Photo credit: Wikipedia

Because of the buttermilk base, the overall curry is light yet flavorful. We recommend that you pair this with a bowl of steaming hot rice.

Follow this step-by-step recipe to make Buttermilk curry Gujarati style!

Buttermilk-curry-recipe

Buttermilk Curry Gujarati style recipe

Make flavorful and healthy buttermilk curry with this easy recipe
0 from 0 votes
Course Side Dish
Cuisine North Indian, South Indian

Ingredients
  

  • 2 glasses Sour Buttermilk Chaach in Hindi
  • 2 tablespoon Gram flour
  • 1 tablespoon Jaggery Grated
  • 1 teaspoon Dhania-Jeera powder Cordiander-Cumin
  • 1/2 teaspoon tsp. turmeric powder
  • 5 nos A few curry leaves
  • 1/4 teaspoon tsp. each of mustard cumin and fenugreek seeds
  • 1 small onion minced
  • 2 flakes garlic crushed
  • 1 piece smallginger minced
  • 3 nos. green chillies slit
  • 2 nos. red chillies broken into bits
  • 1 pinch Salt to taste

How to make:
 

  • Mix buttermilk with gram flour, salt and all the spices.
  • Heat 2 tablespoon oil.
  • Add mustard, cumin and fenugreek and red chillies and fry till the mixture turns brown.
  • Add ginger, garlic, onion and curry leaves and cook till soft and almond colored.
  • Put in the buttermilk, curry leaves and the remaining ingredients and simmer gently over a slow fire for 10 minutes.
  • Serve hot with rice.

Notes

Note photo is representation only and may not be of actual dish.
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