Spiced buttermilk, kadi

Ingredients

Onion 1 small     curry leaves 1 sprig        jeera/cumin ½ tsp    mustard seeds 1/4tsp    oil 1 tbsp

 coriander seeds 1/4tsp   methi/fenugreek seeds 1/4 tsp        onion seeds 1/4 tsp   coriander leaves

besan/ chick pea flr. 1 tbsp         buttermilk  2 cups       salt to taste     green chilies 3-4 or to taste

hing/ asafetida 1/2 tsp         turmeric pdr 1/2 tsp           garam masala pdr 1/2 tsp ( optional)

Method

1) finely chop onion, green chilies, curry leaves

2) in a heavy pan, add oil, add mustard, fenugreek, coriander, onion, cumin seeds, once they crackle, add onion, chilies, asafetida, saute till onion is transparent.

3) Mix besan with buttermilk, seeing that there are no lumps, in case the buttermilk is slightly sour, add 1/4- 1/2 cup milk to it.

4) Add the buttermilk mixed with besan to onion, along with turmeric pdr. & salt to taste, mix well.

5) let this mixture boil on low flame for about 5 minutes, in case the buttermilk was thick, add some more water to get it as diluted as you want, as it will thicken as it cools too a bit.

6) add finely chopped coriander leaves, garma masala if used, let it boil for 2 minutes, remove.

7) serve it hot with plain boiled rice. This will go well with dosai, adai also.