Curries are well-blended combinations of spices added to foods to aid digestion. They can be made up with as few as three or four spices, or as many as a dozen or more seasonings.

Buttermilk curry (kadhi)
Preparation time: 30 minutes
2 ½ cups fresh butter milk or yogurt
3 ½ cups water
¼ cup chickpea flour
3 tablespoons melted butter or ghee
1 teaspoon cumin seeds
4 to 5 whole cloves
1 cinnamon stick, 1 inch long
1 teaspoon sea salt
3 tablespoons brown rice syrup
4 tablespoons lemon juice
¼ green pepper chopped (optional)

Mix butter milk or yogurt, water and chickpea flour in bowl and beat until completely smooth. In small skillet heat butter or ghee; add cumin, cloves and cinnamon. Heat until seeds turn dark brown. Add this mixture to the buttermilk and chickpea flour mixture. Add remaining ingredients. Heat over medium heat, stirring constantly to avoid overflowing. Mixture will thicken slightly. Serve warm.

Find here more Art of Living Vegetarian Delights



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