Peanut Curd Buttermilk

Ingredients

• ½ cup peanut curd
• 1 glass water
• 3–4 curry leaves
• ¼ tbsp mustard seeds
• a pinch of asafoetida
• sea salt to taste

 Method

Mix yogurt, water and blend well. Temper curry leaves, mustard seeds and asafoetida in a thick pan without oil and add it to butter milk. Season with sea salt.

Variations

Buttermilk can be made with other plant-based yogurts.

The flavorings can vary according to your preference, for example roasted cumin powder, ginger chili paste, mint and coriander, roasted whole cumin and asafoetida.

Serves 2