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BUTTERMILK SOUP
A tasty sour Soup from South India
1 Liter of sour Buttermilk.
1 Spoon of chiknut flour.
4 Green Chillies-split lengthwise.
2 Spoons of Mustered seeds.
Few pieces each of Pumpkin, Eggplant,Radish and Drumstick.
1 Pinch of Asafoetida.
2 spoons of finely chopped Ginger pieces.
10 garlic pods.
3 Spoons of Refined oil.
1 Spoon Turmeric powder.
Salt to taste.

 

Boil water, add all the vegetable pieces and one spoon of salt. Cook until the pieces are cooked well.

Put a deep bottomed vessel on the stove, add oil and heat. Add Green Chillies, Asafoetida, Ginger pieces, Mustered seeds and Garlic pods. Saute well.

Add Chicknut flour to 100 ml of water and mix well so that no crumples formed. Add to Buttermilk and stir thoroughly.

Add this to the sauted ingredients and boil. Also add the cooked vegetables, Salt and Turmeric powder, mix and cook for about 10 minutes.



ENJOY THE TASTE AND FLAVOR. GOOD WITH RICE.

Preparation Time: 20 Minutes Serves:
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

India
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