Buttermilk Curry

Ingredients

• 2 ½ cups fresh buttermilk or yogurt
• 3 ½ cups water
• ¼ cup chickpea flour (besan)
• 3 tbsp melted butter or ghee
• 1 tsp cumin (jeera) seeds
• 3 to 4 whole cloves (laung)
• ¼ tsp ground cinnamon (dalchini)
• 1 tsp salt
• 4 tbsp lemon juice
• ¼ chopped green pepper
• 1 tsp fenugreek (methi) seeds
• 1 tsp mustard (sarson) seeds
• Pinch of asafetida (hing)
• Fenugreek leaves

Preparation

1. Mix buttermilk, water and chickpea flour in a large bowl with beater until completely smooth.
2. Heat butter or ghee; add cumin, cloves, cinnamon, mustard seeds, and fenugreek seeds until the seeds turn dark brown.
3. Add this mixture to the buttermilk and chickpea flour mixture. Also add the fenugreek leaves.
4. Add the remaining ingredients and heat over medium heat just to boiling point, stirring constantly to avoid overflowing.
5. Serve hot.

Medicinal Properties of Buttermilk

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is good for people with Sinusitis and Flatulence. As it is deepan in nature, it is used in indigestion and for treating poor digestive fire.