Sunday, March 1, 2009

Majjige Neeru

1 cup Buttermilk
2 cup Water
1tsp grated Ginger
2tsp chopped Cilantro
2tsp Lemon juice
Salt to taste

1/2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seed
1/2 Red chilly
3 to 4 chopped Curry leaves

  • In a bowl take buttermilk. To it add water, ginger, cilantro, lemon juice and salt.
  • Heat oil in a small skillet; add mustard seeds and green chilly. When mustard starts to splutter; add curry leaves. Add it to the buttermilk solution and mix thoroughly
  • Enjoy !
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Buttermilk -
  • High in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.

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