Wednesday, April 9, 2014

Buttermilk Curry

Common cold is not an illness but you still feel like resting in bed all day and not doing anything. From the past three days, I am suffering from the common cold and fever :( 
I've been using various home remedies but still it takes a couple days to overcome it.
Eucalyptus oil is the best to unplug your nose and relieve you from a cold. Having turmeric in warm milk to control and eliminate cough is also a good way. Let's see how long this lasts... I am very tired of it. 

My mom always makes buttermilk curry when we are having cold and cough. Having a full bowl of  hot buttermilk curry can help you feel better when you have a cold. All kinds of soups and curries can cure flu and cold because it has many spices which are very helpful to kill bacteria and other germs.

Ingredients (serves 5-6):

2 cups yogurt 2%
5 cups water
1 tablespoon ginger paste
1/2 tablespoon garlic paste
2-3 green chilli
1 1/2 teaspoon salt
1 1/2 tablespoon fresh lemon juice
2 tablespoon gram( chickpea) flour
3 tablespoon jaggery (Gur)

(you can use palm sugar too if jaggery is not available)


2 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
pinch of fenugreek seeds
2-3 star anise
1 stick cinnamon stick 2" long
3-4 cloves
2-3 bay leaves
5-6 curry leaves
2 red dry chili
pinch of asafoetida (Hing)


  1. In big pot whisk yogurt and make it smooth. Add water and whisk it again to make buttermilk
  2. Or you can use buttermilk and add water accordingly (2 1/2 cup buttermilk and 4 cups water)
  3. Add gram flour in buttermilk and whisk to make it lump free
  4. Add salt, lemon juice, green chilli, ginger and garlic paste and mix well
  5. On medium heat boil buttermilk and continuous stir . Whey should not be separated if you leave unattended. If whey forms then curry will not be made as we want it and also it will overflow from pot. 
  6. Curry should not be cruddle so stir continuously. 
  7. Boil it for 15-20 minutes then lower the flame to low medium and let it boil
  8. Prepare the tempering.
  9. Heat oil in small pot and add cumin seeds , mustard seeds, cloves, curry leaves,cinnamon stick, bay leaves, and asafoetida whole red chilli.
  10. Tempered curry and add jaggery.
  11. Let it boil for another 10 minutes.
  12. Remover pot from flame and garnished with fresh cilantro.
  13. Serve hot with rice pulao or khichadi.

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