Buttermilk is one among the most authentic and traditional food of south Indian may be with steamed rice or as a drink. However, when tempered with few spices, it gives additional taste and flavor when accompanied with rice. Mostly this would be prepared throughout summer, some people consumes this regularly on summers, also this dish would be one among the dishes in south Indian meals. This was one among the all dishes in my Tamil NewYear lunch menu. Let us move on to the recipe…
- Yogurt / Curd – ½ cup
- Coriander leaves – a fistful
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Ginger – 1 “inch stick
- Green chili – 1 no
- Curry leaves – a string
- Asafoetida / Hing / Peerunkayam – a pinch
- Oil – 1 tsp
- Salt to taste
- Beat the Yogurt/Curd with 2 tbsp of water for 10 seconds in the blender.
- Clean and finely chop the ginger and green chilies.
- Heat oil in a tadka, add in the mustard seeds, split black gram, ginger, green chilies, asafoetida and curry leaves. Wait until they crackle.
- Pour it to the beaten yogurt/curd (Buttermilk).
- Add in the finely chopped coriander leaves followed by salt and stir it well.
Serve along with steamed rice.