How to prepare buttermilk curry/kadhi

 

Buttermilk's unique benefits include being a good source of probiotics, aiding in weight loss, and providing a refreshing and hydrating beverage option.

To make a buttermilk curry, also known as kadhi, please follow these steps:

Ingredients:

Half litre of buttermilk

2 tablespoons gram flour (besan)

2 cups water

1 teaspoon turmeric powder

Salt to taste

1 tablespoon oil or ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

A pinch of asafoetida (hing)

Curry leaves

2-3 green chillies

1 teaspoon minced garlic and ginger.

Fresh coriander leaves for garnishing

In a bowl, take buttermilk, add gram flour and salt. Mix well until there are no lumps.

Heat oil or ghee in a deep pan or kadai over medium heat. Add mustard seeds and let them crackle. Then, add cumin seeds, asafoetida, finely chopped green chilies ginger garlic and curry leaves. Saute for a few seconds until fragrant.

Reduce the heat to low and pour the buttermilk mixture into the pan while stirring continuously to prevent lumps from forming.

Gradually add water while stirring. Increase the heat to medium and bring the mixture to a boil, stirring occasionally. Cook for about 10-15 minutes until the curry thickens slightly.

Adjust the consistency by adding more water if needed. Taste and adjust the seasoning according to your preference.

Once the curry is ready, garnish with fresh coriander leaves.

Serve hot with steamed rice or roti.

Note: Kadhi is often prepared with additional ingredients like pakoras (deep-fried fritters) or vegetables for added flavour and texture. You can customize the recipe by adding these ingredients as desired.