This is often the reason for making buttermilk based recipes on this day. It is a wonderful feeling, burying your fingers into the soft and snowy-white butter.
I usually make the other variant of this curry. This is the first time I made this curry, and thought that adding soya chunks to it would be something different.
Try it with or without soya. It tastes lovely. I am a fan of Gujarati food, and were I not a non-vegetarian, I would have loved to have Gujarati meals everyday. 🙂
- 2 cups sour buttermilk
- 1 cup sour curds
- 3 tbsp gram flour
- 1/2 cup soya chunks
- 3 to 4 green chillies slit lengthwise
- 2 sprigs of curry leaves
- 2 tbsp jaggery
- 2 tsp grated ginger
- salt to taste
For the tempering
- 2 tsp oil
- 1 tsp cumin seeds
- a pinch of asafoetida
- 3 to 4 cloves
- 1 small piece cinnamon
Soak the soya chunks in boiling water for ten minutes. Drain and keep aside.
Whisk the curds with a little water till it is free of lumps. Now add to the buttermilk, along with the gram flour, ginger, curry leaves, salt and jaggery. Whisk the whole mixture well till the gram flour is not lumpy any more.
Place it on heat and bring the curry to a boil. Once it starts boiling, add the soy chunks, turn the heat down and simmer it for five to ten minutes.
In the meanwhile, heat oil in a separate wok and add the cumin seeds. Once they begin to change color, add the cloves, cinnamon and asafoetida and saute for a minute. Pour the tempering into the simmering curry.
Tastes best when served hot with white rice.