Buttermilk Chutney
About Buttermilk Chutney
Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties.ÂÂ
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Recipe Time & More
Ingredients
- 200 ml Buttermilk
- 2 spoons Chana Dal tea
- 2 Green Chillies or chilli and red chilli
- a piece Ginger of quarter
- 1-2 tsp Salt or as per taste
- 2 spoons Shallots finely chopped tb
- leaves Curry
- Mustard Seeds or urad, or seasoning and urad dal for seasoning
- 2 spoons Oil tea
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Instructions
- Soak chana dal in water for 15 to 30 minutes. Then drain the water.
- Add the the chillies, ginger and required salt to it and grind to smooth paste with water and mix it with the butter milk and keep aside.
- Heat a kadai with oil. Saute it with mustard seeds, urad dal and curry leaves. Add a pinch of hing powder.Â
- After they splutter fry the shallots in it for a while. After they become soft add the buttermilk mix and stir well.
- In two minutes it will thicken and stars to give out bubbles. Switch off the stove.
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Subhashni Venkatesh
4 Comments
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Absolutely delicious! Can’t wait to try it.
Such a tempting dish! Thank you.
Looks so good! Can’t wait to try it.
This is so inspiring! Can’t wait to cook it.