Friday, November 6, 2009

Buttermilk masala

1 inch of ginger chopped
1/2 tsp shahjeera
1 tsp pepper
1 sprig of curry leaves
1/2 cup chopped coriander
1/2 cup chopped mint
1tsp sendha namak

for tempering
1 tbsp oil
1 tsp mustard
1 tsp cumin seeds
pinch of asafoetida

blend the first four ingredients in mixer to a fine paste without adding water, add coriander, mint and salt and blend again just for uniform mixing.

Season the mixture with the tempering ingredients.

All ingredients in the masala are good digestives.
Oil and salt serve the purpose of preservation too.