Ingredients

• 1. Buttermilk – 1/2 ltr/ 500 ml ( room temperature)
• 2. Small onion – 4-5
• Ginger – 2 tsp, chopped
• Green chili – 3-4
• Red chili – 2
• Turmeric powder – 1/4 – 1/2 tsp
• 3. Mustard – 1/4 tsp
• Fenugreek – a pinch
• 4. Curry leaves
• 5. Salt
• Oil

Directions

1. Heat oil in a pan & splutter mustard & fenugreek seeds. Add red chili, small onion, ginger, green chili, curry leaves. Fry it for 1-2 minutes. Add turmeric powder & salt. Mix well. Add buttermilk and stir. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-7 minutes. After removing from gas, stir for a few more minutes.

2. Notes: It can be refrigerated for 3-4 days. It’s important that the buttermilk should be at room temperature, otherwise it may curdle. I use low fat buttermilk. If you are using full fat buttermilk, you can add around 1/4 cup water also.

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