Instant Buttermilk Curry

Instant Buttermilk Curry

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INGREDIENTS

Curd/Buttermilk - 2 cups
Rice flour (or Besan) - 1 tbsp
Turmeric powder - 1/4 tsp

Ingredients - List II
  (To mince or to crush)

Ginger - 1" piece
Green chili - 1
Coriander leaves (Cilantro) - 1 sprig
Ingredients - List III

(For seasoning)

Oil - 2 tsp
Mustard seeds -1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp (or use carom seeds)
Dry Red Chilies - 2 (or use mor milagai)
Asafoetida - a pinch
Curry leaves – few

INSTRUCTIONS

• Beat the curd together with little water, salt, turmeric powder, rice flour (or besan) till it is smooth and creamy. You can also make it with store bought yogurt or buttermilk. (Tip: - The curd should be little sour to get best results. In foreign countries, sometimes the store bought yogurt or buttermilk is not sour enough. In that case add few drops of lemon juice or tamarind pulp while whisking.)
• Finely chop the items under "List II". You can also crush them in a mixie (or food processor).
• Heat oil in a kadai. Add the mustard seeds. When it splutters, add the fenugreek seeds, cumin seeds, dry red chilies, asafoetida and curry leaves.
• Add the finely chopped ginger, green chili and cilantro. Saute for a minute. 
• Now reduce the flame to the lowest setting. Add the whisked buttermilk.
• Let it warm through for about 3-4 minutes. Keep stirring constantly till you see steam coming out. Switch off the stove.

Source: simpleindianrecipes
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