SALLA CHARU
A refreshing and spicy buttermilk rasam goes well with rice and dal. So quick and easy to make on a busy day.
Servings: 4 people
Ingredients
- 2 cups Buttermilk
- or
- 1 cup Sour curd/yogurt
- 2 Garlic cloves
- 1 tsp Cumin seeds
- 2 Green chili
- Salt to taste
Tempering
- 2 tbsp Oil / Freshly churned butter
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 Green chillies
- 3 Whole dry red chillies
- 3 Garlic cloves
- 3 tbsp Cilantro chopped
- 1 pinch Turmeric powder
- 1 sprig Curry leaves
Instructions
Prepping
- Roast a green chili on open flame until the skin starts to wrinkle and brown spots appear.
- In a mortar and pestle add roasted green chili, garlic cloves, cumin seeds and coarsely pound them.
- Add the pounded chili garlic mixture and salt to taste in to the buttermilk or whisked curd(if you're using curd/yogurt) and give it a good mix.Note : If using Curd add water to dilute the consistency. For 1 cup of curd add 2 cups of water.
Tempering
- In a small wok/kadhai prepare the tempering. Place this wok on slow flame, add freshly churned butter or oil.
- Coarsely pound some garlic cloves and cumin seeds.
- Now add mustard seeds, coarsely pounded garlic cumin seeds and curry leaves. And roast until garlic turns golden brown.
- Now add torn red chilies, slit green chillies and pinch of turmeric powder and fry for a minute.
- Add the tempering to the churned buttermilk and add chopped cilantro.
- Serve chilled salla charu with rice and chappati pappu(boiled plain toor dal).
Notes
- You can omit roasting the green chili on open flame and just add it in tempering.
- If you're using fresh curd/yogurt add the clotted cream(malai) or sour cream to add a nice tang to the salla charu.