Tuesday, October 27, 2009


2 cups Buttermilk1 tsp Mustard SeedsOil
1/2 tsp Methi SeedsSalt
4-6 Curry Leaves
1 pinch Hing
4-6 Mor Milagai
1 Dry Red Chilli

Blend the buttermilk with 1 cup water to make it very smooth.
In a pot, splutter mustard seeds in 2 tsp Oil.
Add the methi seeds and roast until light brown.
Add the Curry leaves, Hing, Dry Red Chilli and Mor Milagai and roast until dark.
Now pour the buttermilk into this seasoning.
This should sizzle for a few seconds before it subsides.
Add salt and heat for a couple of minutes on medium flame and turn the heat off.
Do not boil.
Serve with hot Rice/Thogayal.

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