Buttermilk Curry Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until they turn golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add buttermilk and stir continuously to avoid curdling.
• STEP 7.Let the curry simmer for 5-7 minutes on low heat.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to use fresh buttermilk for the best taste.
• You can add vegetables like okra, bottle gourd, or pumpkin to make the curry more nutritious.
• If the curry becomes too thick, you can add a little water to adjust the consistency.
• For a spicier curry, you can increase the amount of red chili powder.
• You can also add a pinch of asafoetida (hing) for additional flavor.

Storage and Serving

• Leftover buttermilk curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the buttermilk curry with steamed rice or roti for a complete meal.
• You can also enjoy it as a side dish with dosa or idli.