Spicy buttermilk is served after a heavy meal in most of the restaurants in India. Every restaurant has different way of making it. I tried and tried to get the taste which I liked. Finally I zeroed it on this recipe which we always liked.
Ingredients: 2 cups buttermilk 1″ piece ginger 2-3 green chillies Salt 1-2 strands coriander leaves
Method: Add finely chopped ginger, coriander leaves, chilies and salt to buttermilk (Alternatively, blend/grind all the ingredients together). Add sufficient water to make it thin. If needed a pinch of asafoetida( hingu ) can be added.
Serves : 1-2 Preparation time : 5min
Ingredients: Bhindi 1/4 kg Grated coconut 1 cup Jaggery or sugar 1 tspn Coriander seeds 1 tspn Red chillies 4-5 Urad daal 3/4 tspn Tamarind juice 1/2 tspn Mustard seeds Curry leaves Turmeric Oil Salt
Method: Heat oil and fry coriander seeds and Urad daal. Add red chillies. Grind together with coconut, Jaggery or sugar, tamarind. Heat oil and add mustard. Add curry leaves. Then add bhindi and salt. Fry for 2 min. Add turmeric. Add ground masala, a little water just sufficient to cook bhindi & cook till bhindi is cooked and all water is gone.
Serves : 3 Preparation time : 25min
