Rajasthani Buttermilk Curry Recipe

Ingredients

• 1 tablespoon vegetable oil (hs note: I used clarified butter)
• 1 1/2 teaspoons black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1-inch lengths
• 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute)
• 1/4 water, if using yogurt
• 1 cup plain (full-or-reduced fat) yogurt OR 1 1/4 cups buttermilk
• 1/2 teaspoon salt, or to taste
• 2/3 tablespoons chopped coriander leaves (hs note: also known as cilantro)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Onion	1 medium (110g)	44
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Cayenne	1 tsp (1.8g)	6
Mustard	1 tsp (5g) yellow	3
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Seed	not in our table	0
Water	not in our table	0
Coriander	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.