Peanut Curd Buttermilk

Ingredients

  • ½ cup peanut curd
  • 1 cup water
  • 3-4 curry leaves
  • ¼ tbsp mustard (rai) seeds
  • ⅛ tsp asafoetida (hing)
  • Unrefined salt to taste

Method

In a blender, blend the peanut curd and water. Temper curry leaves, mustard seeds and asafoetida in a heavy bottomed pan without oil and add it to the buttermilk. Season with salt.

Variations

Buttermilk can be made with other plant-based yoghurts.

The flavourings could vary according to your preference –  for example: roasted cumin powder, ginger-chilli paste, mint and coriander leaves, roasted whole cumin and asafoetida.

Serves 2