About this recipe:Buttermilk is lightly spiced with fenugreek, cumin, asafoetida and mustard seeds. It's excellent served as an accompaniment with curried lentils/daal.
1/4 teaspoon ground turmeric
salt to taste
1 sprig fresh curry leaves
2 green chillies, sliced into thin rings
1 tablespoon vegetable oil
2 dried red chillies or crushed chillies to taste
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 pinch asafoetida powder
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Method Prep:5min › Cook:5min › Ready in:10min
Stir the buttermilk, turmeric and salt together in a bowl. Add the curry leaves and green chillies, but do not stir into the mixture.
Heat the vegetable oil in a small frying pan; add the chillies, fenugreek seeds, mustard seeds, cumin seeds and asafoetida powder to the oil. Fry the mixture until the seeds splutter. Pour the mixture over the curry leaves and green chillies. This will quickly fry them and release a nice aroma. Serve cold or at room temperature.
If you do not like the taste of fenugreek seeds, you can use fenugreek powder instead. Roast the fenugreek seeds and use 1/2 teaspoon of the powder.
Fresh curry leaves
Can be found in Indian/South Asian stores. If unavailable, substitute in dried curry leaves.