- Serves
- 4
- Portion
- 150 ml
- Time
- 15 min
- Texture
- Thin
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Digestive
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Curd (dahi), plain | 1 cup + 1 tbsp | 250 g | 1250 g | |
| Water | 1 cup + 1 tbsp | 250 ml | 1250 ml | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Coconut oil | 1½ tsp | 8 g | 40 g | |
| Mustard seeds | ¼ tsp | 1 g | 5 g | |
| Fenugreek seeds | pinch | 0.3 g | 1.5 g | |
| Curry leaves | 8 | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Whisk curd, water, turmeric and salt.
Step 2: Temper oil, mustard, fenugreek, curry leaves and ginger.
Step 3: Lower heat; add buttermilk; warm until just frothy — do not boil.
Step 4: Serve with rice.
Nutrition
Per serving, estimated
59kcal
Energy
2.2g
Protein
4.2g
Fat
3.4g
Carbohydrate
0.2g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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