Pairs well with Buttermilk Curry with Pakoras
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Buttermilk Curry with Pakoras
124.2K views • 2mo ago
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A traditional dish where spicy pakoras are immersed in a tangy buttermilk curry, enhanced with a special technique of fermenting buttermilk with chilli, ginger, and mustard seeds.
01:00:00 total
Serves 4
medium
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Ingredients
- buttermilk - watch the video to see (extracted from churned curd)
- chilli - watch the video to see
- ginger - watch the video to see
- mustard seeds - watch the video to see
- mustard oil - watch the video to see
- dry red chillies - watch the video to see (for tadka)
Instructions
- Ferment Buttermilk: Add chilli, ginger, and mustard seeds to buttermilk and leave it for three to four hours to ferment naturally.
- Prepare Pakoras: Make pakoras and fry until crispy. Note: The more crooked the shape, the more beautiful they are.
- Cook Curry: Burn the mustard oil well to remove any raw smell before adding the fermented buttermilk to make the curry.
- Combine Pakoras and Curry: Mix the curry and the pakoras and let them cook together so the flavor of the pakoras infuses into the curry.
- Add Tadka: Add a tadka of dry red chillies on top of the curry to enhance its flavor.
