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Tempered Buttermilk


Tempered Buttermilk


Youghrt (CURD) – 2 cups
Water – 5 cups
Salt – 1 tsp
Garlic – 1 pod minced
Green chili – 1 sliced
Fresh coriander – 1 tbsp chopped
Curry leaves – few
Methi – Jeera Powder – 1/2 tsp (Dry roast and powder)
Few shallots – crushed or chopped.

For Tempering

Oil – 1 tsp
Turmeric powder – 3 pinches
Dry chilis – 2 broken
Curry leaves – few
Mustard – 1/2 tsp


First beat the curd or whisk well with the whisk and add salt ,water and all ingredients and keep.
Heat oil in a pan and splutter mustard seeds and add curry leaves,dry chilis and turmeric powdr and turn of heat add the tempering to the prepared butter milk mixture.Mix well.

Serve with brown rice or white rice along with any dry curry or vegetable fry.

By.Kezia Mary.


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