Buttermilk Masala
Buttermilk is an important part of an Indian meal. Depending on the ratio of curd to water ratio and separation of whey from curds, there are four types of buttermilk. Accordingly the names vary too. The probiotic enzymes in buttermilk help in digesting the meal.
Total Steps
4
Ingredients
11
Tools Needed
3
Ingredients
- 1 inch ginger, chopped
- 1/2 teaspoons shahjeera
- 1 teaspoons pepper
- 1 sprig curry leaves
- 1/2 cups coriander, chopped
- 1/2 cups mint, chopped
- 1 teaspoons sendha namak
- 1 tablespoons oil
- 1 teaspoons mustard seeds
- 1 teaspoons cumin seeds
- asafoetida
Instructions
Step 1
Blend the ginger, shahjeera, pepper, and curry leaves in a mixer to a fine paste without adding water. Add the chopped coriander, mint, and sendha namak, and blend again briefly until uniformly mixed to create the masala concentrate.
Step 2
For the tempering, heat the oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida, and cook until fragrant.
Step 3
Pour the prepared tempering mixture over the blended masala concentrate and mix well to combine.
Step 4
To serve, mix 3 teaspoons of the prepared masala concentrate with 400ml of buttermilk.