Amazing recipe and the easiest ever. When my sister in law, who is from Kerala introduced this recipe to me, I was very reluctant to try it. Me from North India, we believe in frying and cooking everything thoroughly so I was not sure if I would like it, but now this is my go to recipe on a hot summer afternoon. It is served with rice and since it is so light to eat, it is really easy on your stomach. Main ingredient is buttermilk, if you do not have buttermilk you could use whipped yogurt with some water added to match the consistency of the buttermilk. The main dry masala that this recipe uses is mustard seeds, cumin seeds and fenugreek seeds (Methi seeds). You can roast and grind the three ingredients in the ratio of 3:2:1 and store it for months in the fridge, so it is ready to use when you want to make this.
Ingredients
Instructions
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Take all the ingredients together. Dry roast the three ingredients (Mustard seeds, cumin seeds and fenugreek seeds) and grind them.
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Pour the buttermilk or yogurt in a pot and whip it.
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In a small pan add oil. When the oil is hot add a tsp of mustard seeds, onions, red dried chili, green chili, garlic, ginger and curry leaves.
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Saute the onions till they are translucent and then add tomato and the ground masala with turmeric powder and salt.
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Once the onion and tomatoes are done add this to the whipped buttermilk. Mix it well with a hand blender. Serve it with rice.
