Friday, May 22, 2015
Rajasthani Buttermilk Curry
A perennial favorite dinner at Cafe Drake HRV is Rajasthani Buttermilk Curry, served with rice, salad and roasted or steamed vegetables.
Here's how we make it: in a medium-size saucepan heat 2 T. vegetable oil over a medium-high flame. When the oil is very hot add 1 t. black mustard seeds and cover the pan immediately. After the seeds have stopped "popping", less than a minute, carefully remove lid and add 1/2 t. cumin seeds and 2-3 whole dried red chilies. Cook for a minute and then reduce the heat to a medium flame. Now add 3-4 sliced scallions and 1/4 t. turmeric powder. Stir fry for a couple of minutes and then remove the pan from the heat.
Off heat, after a few minutes, stir in 1 1/2 cups buttermilk. If the pan is too hot, the buttermilk will separate. The curry will still be delicious but not as attractive. Return the pan to the stove and warm gently on the lowest possible flame, never allowing the buttermilk to reach a simmer. Season to taste with salt, at least 1/2 teaspoon. Remember, this salty and tangy curry is meant to be enjoyed in small portions, ladled over rice or eaten with a flat bread.
Serve hot, garnished with 1 sliced hot green chile and 2-3 T. minced cilantro.