Buttermilk Curry Recipe

Buttermilk curry is a tangy and flavorful dish made with buttermilk, spices, and vegetables. It is a popular dish in South Indian cuisine and is known for its refreshing taste. The buttermilk adds a creamy texture to the curry, while the spices give it a delicious and aromatic flavor. This curry is usually served with rice or roti and is perfect for a light and satisfying meal.

3.7
30 Rating -
Rate
Vegdiet
30minstotal
30m.total
Buttermilk Curry
plan
Bookmark

ingredients serve

Ingredients for Buttermilk Curry Recipe

  • 1 cup Buttermilk
  • 1/2 Onion, Chopped
  • 1/2 Tomato, Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
333
calories per serving
24 g Fat6 g Protein22 g Carbs9 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    6g
  • Carbs
    22g
  • Fiber
    9g

MacroNutrients

  • Carbs
    22g
  • Protein
    6g
  • Fiber
    9g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    3mg
  • Vitamin A
    63mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    < 1mg
  • Phosphorus
    74mg
  • Selenium
    10mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp